Madre Chocolate

In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By Maricel Presilla

Photo: Todd Coleman

Ethnobotanist Nat Bletter and chocolate-maker David Elliott, of Madre Chocolate, believe the best way to preserve the astounding flavors of Mesoamerica's ancient chocolate traditions is to give them new life as candy bars. Their Rosita de Cacao Xoconusco 70% is a case in point: Inspired by an Aztec chocolate drink flavored with the tiny white Oaxacan flower known as Rosita de Cacao, and made with Xoconusco cacao, which the Mayans prized above all others; it's a refined treat and a taste of a fascinating history.

This article was first published in Saveur in Issue #144

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