We would like to invite you to watch a portion of our documentary and explore the many unknown faces of cacao.
It’s been another interesting journey that has taken us deep into the world of cacao. We went to Mindanao, met with Rob Crisostomo of Tigre Y Oliva, and visited the Farm in Subasta, Davao del Sur, and the processing site in Nabunturan, Davao de Oro, where we got intimate with one of the most astonishing produce. The real treat to the journey was understanding that cacao is also a tropical fruit with unique and magical flavors. This fruit comes with the mucilage or pulp, and the shell or cascaras which are usually thrown away just to get the bean to create chocolate. And we got a hold of these treasures and took them as our inspiration for creating a new experience.
Now, we find ourselves applying its complex beauty to our cuisine using different techniques, and there are endless possibilities from here on. We were able to produce some fermentation and other sub-produce such as vinegar, kombucha, and cacao champagne with water kefir. Producing something out of what others might consider waste is really staying true to our philosophy. It’s just pure magic.
Of course, massive thanks to Ariadna Carreras and chef Kevin Menendez as our R&D for taking this project further, and to all the people whom we met and took us on a wonderful journey.
