Who is the owner of ChocoSol?
ChocoSol was founded in 2004 in Oaxaca, Mexico, by Michael Sacco, whose research in sustainable food systems led him to study chocolate-making with a Zapotec grandmother. Rather than seeing chocolate as just a product, Michael envisioned it as a vehicle for sustainability, community, and learning. Dr Michael Sacco, the founder of ChocoSol, talked with me about how ChocoSol started, the original goals behind the project, and how it’s come to take the shape it has today.Our Origins ChocoSol was founded in 2004 in Oaxaca, Mexico, by Michael Sacco, whose research in sustainable food systems led him to study chocolate-making with a Zapotec grandmother. Rather than seeing chocolate as just a product, Michael envisioned it as a vehicle for sustainability, community, and learning.
What makes chuao chocolate unique?
The fundamental and first reason that Chuao is so special is because of its pedigree, the variety of cocoa used to create this chocolate. There are many varieties and sub-species of cocoa in the same way there are varieties of grapes, for example. Chef Michael Antonorsi’s love affair with chocolate began long before he created Chuao Chocolatier. His ancestors owned Aguasanta, a small Venezuelan farm known for its fine cacao, and so a love of chocolate was naturally in his blood. Michael’s respect for chocolate grew into an appreciation for food.
What is 100% real chocolate?
In some cases it is made exclusively from cocoa beans, in most cases from a mixture of cocoa beans and a small, added amount of cocoa butter (the fat from the cocoa bean itself). In both cases it is called 100 percent chocolate because it is made exclusively from cocoa beans – without any other additives. Fake chocolate does not have cocoa fat. Instead, it has cheaper vegetable fats such as palm oil, palm kernel oil, coconut oil, and others. Fake chocolate also has artificial chocolate-like flavours and colourings.