Bean to confection in Mexico

Most modern chocolate doesn’t end in a solid bar, and it is through the craft of Mexican chocolatier Luis Robledo—using chocolate couverture made from cacao beans produced by Hugo Francisco Chávez and his team at Agrofloresta Mesoamericana—that we can tell a different story. An unusual conversation between a chocolatier and a cacao producer, hailing from the same country, discusses the future of specialty confectionery, the hard work required to get things right throughout the supply chain, and offers an open invitation to explore Mexico sustainably through the senses.Connect with our guests via LinkedIn: Luis Robledo https://www.linkedin.com/in/luis-robledo/ Learn more about Agrofloresta Mesoamericana here https://agroflorestamesoamericana.com/ or taste their work via SleepWlalk Chocolateria in the US (https://www.darkmattercoffee.com/collections/sleep-walk-chocolateria) or Sprügli in the EU and Switzerland (https://www.spruengli.ch/en/shop/chocolate-bars/grand-cru-selva-zoque-chocolate-80.html).Taste the Mexico 66% by Republica del Cacao by placing an order here https://republicadelcacao.com/en/product/chocolate-negro-mexico-66/ or visiting Tout Chocolat in Mexico City https://www.toutchocolat.mx/ or Mayaguel in Houston, TX https://www.toutchocolat.mx/