Happy post-Halloween chocolate glow, everybody. I hope that you had a lovely holiday, filled with your favorite treats. We gave out candy to trick-or-treaters in the Adam’s Morgan neighborhood of DC. The cutest costume that we saw was Raya from Raya and the Last Dragon. This article is dedicated to some great chocolate. We’re celebrating Cuna de Piedra, a bean to bar company from Mexico that celebrates Mexican cacao and the slow food movement, two things that we firmly believe in.
We first saw Cuna de Piedra bars at The Chocolate House in DC and felt immediately attracted to their packaging. Clean, minimalistic and calming, the packaging design drew us in and spoke to us, sweetly. We knew that we wanted to try the brand from that moment. Listening to an interview with Cuna de Piedra founders on Instagram only solidified our trust in the company. Alas, a purchase was quickly made! We chose Cuna de Piedra’s 73% Mexican Cacao from Comalcalco, Tabasco.
What did the Cuna de Piedra chocolate packaging state?
“The cacao we process for this bar is a single-estate bean. Beyond ‘single origin,’ this cacao is sourced from a single grower, Malaquias, whose production is supported by Carlos, a young engineer. On Malaquias’ finca, several hundred cacao trees coexist with wild black pepper vines and various citrus species. We are proud to work closely with them to ensure fair wages and ongoing sustainable harvesting.”Cuna de Piedra’s 73% Mexican Cacao from Comalcalco Tabasco
Tasting Cuna de Piedra chocolate.
When you first bite into Cuna de Piedra chocolate, it’s like taking a vacation. The chocolate aroma is delectable. We snapped off a piece of the dark chocolate bar, and let it melt on our tongues. A quiet, intense taste of clove with some spicy pepper (must be from those wild black pepper vines!) soon arrived at our metaphorical doorsteps. Later, we enjoyed notes of dark chocolate brownie. Mexican cacao is generally known to be “earthy” and “savory,” according to Bean to Bar Chocolate: America’s Craft Chocolate Revolution. And this chocolate fit that bill. This chocolate bar was complex and enticing. We didn’t want to put it down.
Upon reviewing Cuna de Piedra’s website, we understood that the company reveres the slow food movement, honoring the Mexican landscape, and local culture.
This reverence is evident in the brand’s chosen ingredient collaborations, including ancient spring salt from the preservation project of the Zapotitlán Salinas. Cuna de Piedra’s website states, “The mission of the [slow food] movement resonates with the values of Cuna de Piedra […] More than the result of our final product, we end up captivated by what this salt represents for Mexican history, cuisine and culture.”
Cuna de Piedra also works with mezcaleros from Santiago Matatlan, stating “We proudly work with Mezcaleros Joel Santiago and Cutberto Santiago and their families, who have been dedicated to this activity throughout their lives and work hard to make the legacy of the mezcalero last forever.”
In addition to chocolate, Cuna de Piedra sells molinillos, which is a cacao tool that we are slightly obsessed with. Cuna de Piedra has one of the most beautiful molinillos that we’ve ever seen. Uniquely shaped and all-black, it’s a molinillo that you don’t want to miss.
Was tasting this chocolate bar a time cupsoul?
Absolutely. Please let us know if you try one of Cuna de Piedra’s chocolate bars. 🙂 Take care.
This post is not sponsored and the chocolate bar was purchased using our personal funds.