Chocolate — SIAL* 2014

[SIAL* — Salon international l’alimentation — an annual Food Tradeshow recently held in Montreal, on April 2, 3 and 4. Please read the last three posts here (if you missed them) to learn more about my visit there.]

As may be expected at a tradeshow for fine foods, there was lots of chocolate to be found at SIAL. I could hardly believe I was actually refusing offers to taste all sorts of fabulous creations, but after a while I couldn’t ingest any more sweet stuff.

2014-04-04 12_04_40However, one product that impressed me a great deal was ki’XOCOLATL — chocolate from Mexico! I couldn’t do better than to copy directly from their supplier’s website as to the secret behind their fabulous product.

“In the Mayan and the Nahuatl languages, the word Ki-xocolatl means: delectable chocolate. This name was chosen in honor of the two great pre-Hispanic cultures that dominated the cultivation of cocoa plants, and passed it on to modern man. The Olmecs as well as the Mayas were the first to cultivate cocoa, which was used to prepare a drink offered in their religious ceremonies. Cocoa beans were later used as a monetary medium of exchange in commercial dealings. The Aztecs mixed cocoa with spices to convert it into a drink for Gods and Kings.

Ki-xocolatl is the result of various years of collaboration between the Belgian Chocolatiers Mathieu Brees and Stephanie Verbrugge the cocoa producers of Chiapas and Tabasco in Mexico. It was a perfect blend of work and strong emotions that contributed to the cultivation of an exceptional cocoa from the forests where wild animals and plants co-exist in perfect harmony.

The carefully selected criollo beans are toasted and refined until a fine paste is obtained. Then based in the European tradition the paste is carefully blended for a minimum of twelve hours. Ki-xocolatl uses the best ingredients in preparing its products, such as sugar from local cane and organic vanilla from Veracruz.”

In the picture one can see the full range of their chocolates, with bowls of various kinds of chocolate for taste. My favorite was the one in the bright pink label, 72% dark chocolate with pink peppers — it was simply divine!


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