It is difficult for me to conceive life without chocolate. I know very few people who don’t like it. I love it; the bitter the better.
At the age of 15 I learned how to temper and crystallize it in a very artisanal way, but I very little did I know about the work of cocoa beans. For me, it was just a game, or so I said.
This time, I received the beans and toasted them to grind them little by little with the help of the metate stone, fire, and the friction I did with the metlapil -the grinding hand of the metate stone. Hours of work, an incalculable amount of energy until I physically felt exhausted, together with the magic of ancestral knowledge shared by my cuisine professors who enabled me to make chocolate out of these cocoa beans.
Now I stop for a moment and think about the history of chocolate, as well as mine, and I can only conclude that today, I respect Mr. Chocolate a whole lot more.
Spanish