Guatemala, a land celebrated for its coffee and avocados, holds a lesser-known but equally delightful claim to fame: its chocolate. The region of Chocolá, characterized by frequent rains and fertile soil, creates the perfect environment for cultivating cacao, the fundamental ingredient of chocolate. This relationship with cacao isn’t a recent phenomenon; it’s rooted deep in the nation’s history, going back to the time of the ancient Maya, who cultivated it 2,500 years ago. Fast forward to today, and the tradition of growing cacao in Chocolá remains alive, with locals perpetuating the age-old practice.
The journey of cacao doesn’t end in the fields of Chocolá; it transitions into the hands of chocolatiers, who transform these beans into delectable chocolate. Brenda, a fourth-generation chocolatier, crafts her chocolate by adhering to time-honored methods passed down from her great-grandmother. Passionate about preserving this legacy, she is now imparting these traditional skills to her children. Contrasting Brenda’s classic approach is Fernando, a contemporary chocolatier embracing innovation. Representing the new wave of Guatemalan chocolatiers, Fernando infuses a modern touch to the ongoing chocolate renaissance of the nation.
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Source: Ancient Origins
