Alex Whitmore
Heart of Chocolate
Drawn by rumors of unique, uncultivated cacao trees, an artisan chocolatier continues his quest for top-notch nibs in the lowlands of Bolivia
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Alex Whitmore
Drawn by rumors of unique, uncultivated cacao trees, an artisan chocolatier continues his quest for top-notch nibs in the lowlands of Bolivia
Photo by Alex Whitmore
The co-founder of a small bean-to-bar chocolate company visits another world: a giant storage warehouse.
Photo by Anthony Tieuli
The author describes the ancient Mexican art of cocoa-milling--but he can only reveal so much.
Photo by Anthony Tieuli
It's not easy to find high-quality, organic cacao. But the work pays off in the form of a rich chocolate bar.
Photo by Alex Whitmore
Hand-milled in Mexico for centuries from cocoa beans, corn, and the flower of the "funeral tree," it's like an artisinal Frosty. The local producers, who also sell it, each make their own customized versions of the chocolatey beverage, adding such extras as chilies, salsa, or herbs.
Photo by Alex Whitmore
Mexican chocolate has strong flavors and rustic textures you just won't find in a bar of the European stuff. It's no wonder: chocolate has been a food--not a candy--in Central and South America for thousands of years before it ever got to Europe.
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