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.
Today, we’re virtually traveling to the chocolate origin of Mexico. Chocolate beans from Mexico are generally known to taste more “earthy” and “savory.” How can you experience the culture of Mexican chocolate during quarantine at home, today? Try making “Mexican drinking chocolate,” — melted chocolate spiced with cinnamon and/or chile, plus vanilla and some heavy cream or milk (see recipes below). The key with Mexican drinking chocolate is to use melted chocolate that’s 70% or above, and not to use cocoa powder, which would be what we know…