Mysterious and Tasty Chocolate in Puerto Uva
March 31, 2006
Within the plastic constraints of a Spanish laden organic artesenal chocolate container were sticks of survivor’s- Caribbean survivor’s of repetitive and devastating fungal onslaught, drought, estranged and transferred ownerships. These survivors had earthly, long flavors complimented with ginger, coconut, mint, peanut and vanilla. They were absolutely tasty!
What a great way to start the Costa Rican chocolate mission-with a literal chocolate mission-to find the makers of the Chocorart product I tasted in Puerto Uva along the palm speckled coast of the Caribbean- to learn how they kept diversified and organic fields to survive the all too common Caribbean fungal outbursts, and to see if we could work with them at Taza Chocolate!
