The History of Mexican Cacao
There’s a certain luxury and rarity about chocolate that dates back to pre-hispanic mayan culture. First consumed in vessels and greuls (drinks), the cacao bean–the primary ingredient behind chocolate–was first scientifically discovered during 500-800 CE in the foothills of modern day South America. These drinks containing the cacao (often named “food of the gods”) were commonly associated with royalty, and often gifted or served in marriage rituals and in the royal courts. So why Mexican cacao and why does it play such a pivotal role in the history of chocolate?
Murals of Cacaxtla. Photo: Secretaria de Cultura.
Mexican cacao is a beautiful depiction of the roots and foundation that created a world of frenzy and appeal. Often seen as a rarity, Mexican cacao is what fueled the glamor and intrigue of how the world popularly views chocolate. The Europeans were quick to capitalize on this appeal, subsequently producing it to be less rich, widely less exquisite, and more assembly-driven. However, here at Californio Chocolate we want to bring the focus back to the people and labor that fuel our chocolate’s earthy ingredients and highlight the cultural traditions that preceded them.
Bonnart, Robert. Un cavalier, et une dame beuvant du chocolat. Circa 1690-1710, drawing. N. Bonnart, Paris.
Our alliance with Revival Cacao, Californio Chocolate’s premier partner, is what defines these efforts. By going direct to the source, we highlight the wonder beyond the chocolate–the farmers located in Southern Mexico who source the cacao, and are actively working to revive the industry through a keen emphasis on retaining Mexican cacao processing and fermentation techniques.
Rayén Sustainable Cacao cooperative. Photo: Revival Cacao.
“The richness and deep flavors of these handcrafted chocolates transported me to a time when cacao was honored and cherished. Thank you for capturing the true flavor of the cacao in a way no one else has ever done before.”
About Californio Chocolate
Handcrafted Quality, Fueled by Passion
When tradition met mass production, the story of single-origin Mexican cacao began to fade into the past. Here at Californio Chocolate, we’re bringing the source back into focus. Our bean-to-bar experience starts with our farmers who harvest, ferment, dry and roast the cacao beans in the Mesoamerican region of Soconusco, the area where Mexican cacao was first domesticated and kept intently pure of its heirloom qualities. The farmers' commitment to avoid cross-pollinating and take active care of each variety keeps the quality preserved.
From harvest, we engage in direct trade-to-transport from the farm to our kitchen–no middlemen, just a craft operation.
“You can’t have creation without origin. You can’t have origin without connection. Revival is that connection.”
– Eduardo Ponce, Owner, Californio Chocolate
About Revival Cacao
Reviving the Industry
Our supplier, Revival Cacao, brings a deep knowledge of Mexican cacao and its rich history to our modern day production and processing techniques. While historically rich in their cacao, Mexico is limited by production (currently producing only one-third of the cacao it consumes), making it both Revival and Californio Chocolate’s joint mission to bring awareness of the cacao origins to revive the industry, and fully utilize the fruit to export only the strictest and most raw and premium chocolate. We are passionate about long-term partnerships that represent a culture of rich history. We uphold a high level of trust in the cacao bean because we know its origin and have transparency into where the magic takes place.