I'd like regular ancestral cooking emails!
Where I get my food from is extremely important to me. That translates to effort on my part to find things that I can feel good about in my kitchen.
What you see here is the result of my latest bout of research. The cacao beans at the bottom are organic and come from a co-operative of farmers in Nicaragua. The solid-looking stuff at the top is cacao liquor (fermented, roasted and ground nibs) from family-run farms in Ecuador.
It’s not been easy for me to find ‘transparent’ cacao; cacao where I can see the growers, the makers, the co-operatives. I am just little me in my apartment kitchen, I’m not an expert and I can’t buy 75kg bags of beans (the normal size of a bag of cacao!). But I care about it *greatly*.
What’s most exciting about these two cacao options (which I’ll use to make ancestral drinks and 100% cacao chocolate for my family) is that I can buy them in smaller packages (yes!) and also the top one, the liquor, was processed in country, not by a company in the US or Amsterdam. The more value-added processes that can be done by the communities who grow the produce, the more wealth stays where it should; with the experts and the ones who work hard to produce the product.
I’d love for everyone to buy their chocolate like this.