Revival Drinking Chocolate

Name: Revival Drinking Chocolate
Address: Mexico City, 06100, MX
Telephone: 5561210699

Casa
Mexico
Mexico City
Revival Drinking Chocolate

We make the most of the cacao pod’s husk, pulp, and cacao beans.

22/01/2024

In 2023, a notable feat was the launch of 's 66% Dark Chocolate from Mexico - a prime example of direct trade and collaboration between the source and the consumer brand. We worked closely with them for months, selecting the right Mexican origin and fine-tuning the flavor profile. The chosen cacao was from Tabasco, harvested in the ancient Olmec lands where the first Mesoamerican civilization once thrived. In the world of specialty cacao, Mexican cacao is rare, and Tabasco as an origin is even rarer. But once again, our small operation punched above its weight. This chocolate is a significant step toward reviving Mexican cacao to is former glory.

"The future of cacao is liquid" states the founder . For Mexico and its millenary traditions, it always was.

13/01/2022

We are proud to announce that , our sister company, has won the 2021 gold award in the inclusion category with their smoked Chile bar.

All credit goes to the very talented team of chocolate makers behind Cuna de Piedra in Monterrey, Nuevo León, to the growers of the Chile in Colipa, Veracruz, and to 's team in Comalcalco, Tabasco, where a farmer named Malaquias (on the left in the next photo) and an engineer named Carlos (on the right) have done an outstanding job fermenting and drying the Cacao and coordinating all the farmers in the small village where we operate.

Together we have managed to blend two quintessential heirloom Mexican agricultural products such as Chile and Cacao into a bar that pays homage to Mexico's millenary traditions. Our motivation has always been to place Mexico back on the world's cacao and bean-to-bar chocolate map and we think that this uplifting award is a milestone in the right direction.

11/01/2021

The Theobroma genus contains over 20 species, being cacao the best known of them.

In a very far second place you find cacao's "unlucky cousin", the very unknown and pushed to the background Theobroma Bicolor, aka Cacao Blanco, Jaguar, Yé-la, Mocambo, Pataxte, Balamte...

Bicolor was a prized food for the Mesoamerican civilizations that inhabited the lands of modern Mexico, but today there are barely any commercial plantations. The crop is almost extint and survives as a wild tree or in small pockets interspersed among cacao trees in Tabasco and Chiapas (were the tree fares poorly).

However, there are several Bicolor varieties which differ in flavor, color, shape, productivity and anything in between. Most people have tried highly productive varieties from other countries that lack any flavor, which doesn't help to improve the Bicolor's reputation.

We work with indigenous communities in Oaxaca that harvest a rare and tasty Bicolor variety (grown high in the mountains) that yields just one crop a year. It's very different from the Bicolor present in Tabasco and Chiapas (smaller, rounder as shown in the 4th photo) that yields two crops a year. We have run into two other varieties growing wild. We wonder if someone ever named them.

Mexico has almost lost its Bicolor, but not quite. We are on time to revive it and bring the crop to its Silver Age.

21/07/2020

The bean-to-bar craft chocolate movement originated as a way to change chocolate by doing things differently. This movement opposed an industry for which farmers were faceless numbers, cacao the ultimate commodity and chocolate a combination of additives where cacao was one of many ingredients. Bean-to-bar craft chocolate makers offered in contrast single origin / high quality / low sugar chocolate in small batches, pure ingredients and crazy inclusions, interesting stories and a transparent supply chain.

However, most chocolate makers' outstanding issue is to know more about the cacao they use, that is, about the people behind it as "fine cacao" gets increasingly commoditized. Bean-to-bar craft chocolate is not just a product, it's a philosophy and that philosophy requires knowing (and caring) all you can about the people at the other side of the supply chain. The .chocolate team follows this principle to the letter and paid us a visit several months ago to check everything first-hand and shake hands with the farmers (and drink and dance with them).

This amazing chocolate is the result of that origin trip, an edible interpretation of the cacao and its context. And in the second photo you see Eder, the master mind behind the cacao of that bar (📷 by while being interviewed by or the other way round). @ Tapachula, Chiapas

03/06/2020

We are happy to have been able to deliver our Mexican single-estate cacao from Tabasco to in Arkansas. After a failed harvest, a delayed new one and a worldwide lockdown disrupting post- harvest processes and transport... We finally made it!

We want to thank for their patience as it took almost 3 months for the cacao to travel the 1800 miles separating Comalcalco (Tabasco) from Springdale (Arkansas). After all, this is what direct trade is about: to bet on farmers far away and understand their situation first-hand.

We hope to see their Mexican chocolates available again soon. @ Springdale, Arkansas

04/04/2020

Thanks for your kindness! Sirene made sure that each cacao farmer behind our Chiapas origin, that he uses for the newly launched Sirene 73% limited edition bar, received a bar to enjoy at home. Here you have a photo of just some of them.

The chocolate business is noted for the disconnection between an "origin" growing cacao and a country of "destination" making the chocolate and consuming it, with almost no feedback between both sides of the value chain (grower and chocolate maker). Do you imagine growing grapes in one country only to ship them to another country for making wine? Well this is the case with chocolate.

But if chocolate makers send samples of their chocolate back to the farmers, the loop is closed. Farmers feel more engaged and proud of their labor, as they can enjoy the end product of their effort. A bridge between origin and destination is being built and farmers realize that a distant and unknown chocolate maker cares about them and about their ancestral cacao. It's like a message in a bottle, in this case floating all the way from Victoria (Canada) to Tapachula (México) with a "thank you" letter inside.
@ Tapachula de Córdoba y Ordóñez, Chiapas

05/01/2020

We are very proud to share the mindblowing desserts made with our Mexican cacao from Chiapas by our friends and in New Zealand! This is bean-to-dessert 3.0 craft chocolate at it's finest.

Soconusco cacao in Chiapas has been continuously grown for the last millenia, being the Mokaya people among the first to make chocolate in history in 1900 BCE. More than 4000 years later Soconusco cacao is reaching new heights with at the other side of the Pacific. The Mokayas would be proud for sure.

@ Auckland, New Zealand

27/11/2019

What is single origin cacao? Brought to its logical conclusion, it is cacao coming from a single farm and from a specific geographic coordinate tracked down even to the trees from which the cacao was harvested.

At the most basic level, you also need a farmer to take care of the trees and harvest the pods (such as Malaquias the cacao farmer on the right) and someone to ferment and dry the beans (like Carlos the engineer with the red T-shirt).

And there is also me orchestrating everything: Advancing money to Malaquias to finance the harvest, paying a wage to Carlos, providing equipment to both (fermentation boxes, thermometers, bags, organic fertilizers...) as well as organizing logistics, looking for customers or delivering cacao to them.

We are the "Trinity of cacao" and this "single-estate cacao Malaquías" in one photo. Because simplicity is not simple, but the ultimate sophistication.

🇲🇽 @ Tabasco, Mexico

11/11/2019

Congratulations to our friends behind the newly launched Mexican chocolate brand . What's a better customer feedback than a "sold out" at the in Seattle this past weekend? Made with our cacao from Chiapas and Tabasco, they crafted some truly innovative inclusions with just the finest Mexican ingredients.

According to the Mayan legends, Mexico was the world's first cacao origin, a gift made by Quetzalcoatl to the Toltecs. It was also the first origin encountered by the Europeans as a chocolate, as well as the first cacao origin brought to Europe, to Asia and to the modern USA.

Some centuries later, México is making a comeback.

🇲🇽 @ Seattle, Washington

Dirección

Mexico City
06100

Teléfono

5561210699

Página web

http://www.euroamericancacao.com/

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