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Cacao Puro del Choco: The Story Behind Chocolate!

Cacao Puro del Choco: The Story Behind Chocolate!

Culture, Travel

Chocolate, a term that conjures erotic sensation and taste.  From bitter to sweet, the type of chocolate you enjoy can say a lot about who you are.  Men will often enjoy chocolate that is less sweet as their comfort foods tend more towards a rich, hot soup or a favorite meat dish.  Women often prefer sweeter chocolate with more complexity of flavor as their comfort foods range from decadent desserts to fruity and light “pick-me-ups.”  In our chocolate business we provide a simple product that can fill all your chocolaty desires.

Theobroma Cacao is the species name for the plant whose end product we know most commonly as Chocolate.  The name “theobroma” comes from Greek root “theos” meaning “god”, and “broma” meaning “food.”  And it has been the center of ancient ritual beliefs and since as far back as 1900 B.C. in Mesopotamia.  The earliest known use was as a hot beverage but Pre-Colombian Mesoamerican civilizations also used it as a currency.  Ancient Maya beliefs included cacao as burial riches and offerings to their gods.  Theobroma cacao has been separated into 3 cultivar groups the most prized, rare and valued of which is “criollo cacao.”  This is where our chocolate story begins:

San Jose del Palmar, Department of El Choco, Colombia

Cacao Puro del Choco

In an isolated region in the El Choco Department of Colombia is a small family farm that produces sugar cane and cacao.  Up until recently that small farm has struggled and fought it’s way through the ups and downs of the family who settled there 3 generations ago.  This is a poor farm in the poorest department of Colombia and they deserve a chance.

By getting into an industry that has such international importance this farm and community can start to tap into opportunities that have never existed previously.  Even more importantly the founders of Cacao Puro del Choco, hope to promote the shift from coca (which is the primary ingredient in cocaine) to cacao (which we process into the sweet goodness of chocolate).  Choco is a region of untold natural beauty and natural resources.

The family farm sits in a region known as the “Pulmon del Mundo” or Lung of the World at the edge of Tatama National Park. One of the most inaccessible and untouched rainforest/jungle regions in the world, El Choco is not for the faint. Dive into an incredible landscape in the westernmost corridor of the Colombian Andes Mountains.

Wild orchids and plants of a massive biodiversity flourish in this region.  Some of the wildlife includes species of tropical birds that are rare and non existent in many other parts of the country.

This is an untouched organic eco-system that is self-sustaining as long as we can prevent or cut down on the chemicals that are brought in for crops like coca.  For adventure tourists there are ample opportunities for safe jungle hiking in the sense that there is no threat from paramilitary groups as is so common in other parts of the Department of Choco.  IMG_3067[1]

A New Opportunity

The chocolate produced by Cacao Puro del Choco has breathed life and hope into a farm that was barely scraping by.  The chocolate is distinguished among its peers. Not just because it comes from such a special place, but also because it is the prized “Criollo Cacao,” or the native variety of cocoa.

Thanks to the purity of the growing environment, no chemicals or non-organic fertilizers are necessary for productive cultivation in the rich volcanic topsoil.  The trees on the farm are a native species which grew naturally in this area long before the first settlers arrived.  The people here live simply and re-tell local legends and tales of those same settlers.

An old story goes that the original patriarch of the family hid a cache of gold somewhere on the farm that has been searched for and sought after ever since.  That cache has never been found, or has it been discovered perhaps in a different form?

Cacao Puro del Choco

Now the cacao from this small family-owned farm is being harvested, toasted, and ground into a paste that gets pushed into a mold creating small pieces of unsweetened chocolate.  The chocolate is then packaged and most commonly used to make a hot chocolate that is probably very similar to what the ancient Maya’s and Pre-Colombian civilizations drank.

To prepare:

  1. Boil panela in water.
  2. Add 1 block of Cacao Puro del Choco cacao puro per cup of water.
  3. Then, use a special stick called a bolonillo, is used to agitate the water and pulverize the chocolate so that it binds with the water to create a smooth, creamy texture.
  4. It is finished when the chocolate foam climbs up the neck of the special pot with a slightly narrow neck, which is used to prepare it.

When combined with “agua panela” (sugar cane water) or milk, you have a drink that is worlds and cultures apart from the artificially flavored, powdered stuff we are so accustomed to in more developed parts of the world.  This same cacao style chocolate can also be used for cooking to make brownies, cookies and even the sweet chocolate candies we all crave so much.


Cacao Puro del Choco is a small but growing family business.  They are still in the process of being founded and funded as machinery gets upgraded and better methods and packaging discovered.

Despite it’s small size and humble beginnings, Cacao Puro del Choco has already distinguished itself as a high quality product and a sought after brand by chocolate lovers and entrepreneurs.

Investment Opportunity: Cacao Puro del Choco 100% Pure Cocoa, is currently being sold throughout the Coffee Axis. We are currently looking for investors to help us take the business to the next level.  With your contribution we can bring more farmers onboard, purchase machinery to expand output and start shipping larger amounts, farther distances.

To purchase Cacao Puro del Choco 100% Cacao Puro:

Source: Wikipedia:



About the author

English Teacher, Freelancer, Chocolate Entrepreneur and Traveler!!

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