The Bread Companions: Pasión de Cacao

May 25, 2021

The Bread Companions: Pasión de Cacao

In this new chapter of the The Bread Companions, we are going to introduce the supplier of our most special ingredient: chocolate.
The Bread Companions is a series of articles where we present our allies, clients and suppliers and all those who are part of our community.

How we found out about Pasión de Cacao

When we started to make chocolate bread it was important for us to use a chocolate that does not contain milk or animal products so that people with all types of diet or habit can enjoy it.

At first we stocked in online stores because we did not think we could find chocolate with these characteristics here in Playa del Carmen, until we found the 53% chocolate, in a store in Playa that supplies bakeries and pastries.

We met the 53% chocolate in a baking supply shop in Playa del Carmen

After taking a closer look at the product, we realized that it was not made on the other side of the country. It came from very close: from here in Playa del Carmen and it was made by a company called Pasión De Cacao. (pasiondecacao.com)

Pasión de Cacao

Pasión De Cacao is a 100% Mexican project that is dedicated to “promoting the consumption of real cocoa”, in the words of Roberto, who heads the project. With his associate, Ivan, they produce chocolate in various presentations “from the seed to the bar” with cocoa from Veracruz. In addition to cocoa, all its ingredients are selected for their Mexican origin.

All the ingredients they use are sourced in Mexico

They make cocoa and its derivatives keeping them free of dairy, allergens and preservatives. Which was the main reason we started using their chocolate. It was nice to know their philosophy and work ethic is fully in line with our values.

Like us, they use few ingredients but of the best quality. This gives us peace and tranquility, knowing that we can make the best chocolate bread in Playa del Carmen now that we hace the best ingredients. Obviously, we cannot control the production of each ingredient, and having allies like Pasión De Cacao is a great advantage.

They focus on promoting the consumption of natural and quality cocoa and chocolate through workshops, conferences, tastings, training, and the development of new dishes with the elements of cocoa.

Happy to find a local supplier and share with him what we do with their product: we decided to go visit them with a gift…

We brought them one of the chocolate bread we make using their chocolate

Our Experience

Luckily, Pasión de Cacao is located just outside Playa del Carmen, on the federal highway.

The shop is decorated with various objects related to cocoa, with colorful packaging, a representation of the history of cocoa, sayings and phrases about chocolate, kitchen and a central table where Ivan gave us a complete tasting of the various products..

We came thinking we would be talking about the chocolate we use and in the end we were trying all the others. But the gluttons that we are couldn’t say no.

Ivan talked us through the different forms of chocolate and how they do their products

We started by tasting cocoa in its least processed form: natural cocoa beans, with short fermentation and long fermentation. Each one has a different consistency, shape, aroma and flavor. Surprisingly it is not so much the bitterness that changes or prevails but the level of acidity. In fact, we found that the 100% chocolate they make is less bitter than some commercial chocolates that are only 70% cocoa.

Ivan was talking to us about the process of making cocoa and the various recipes when the topic of fermentation came up. It was a coincidence and surprise to learn that chocolate, like our bread, is a fermented product.

Cocoa is just like bread

Like sourdough bread, cocoa goes through 3 types of fermentation: alcoholic, lactic, and acetic. This process gives it more flavor and the chemical change that it operates gives it, like sourdough bread, new properties, and nutritional benefits.

For the tasting, Ivan gave us to try small dragees that are small pieces specially molded for the tastings. We start with 100% cocoa, up to 53%. The ones we use in the recipe for making chocolate and hazelnut bread, as it is a vegan option and only has raw sugar and cocoa.

We try everything! Cocoa butter, cocoa powder, hazelnut cream, etc … Something we notice is his creativity and passion for cocoa. They show this through different presentations such as mezcal chocolate glasses, nibs with chile, chocolate bars with designs, etc.

All this experience and time that we shared with Roberto and Ivan made us feel very identified with the philosophy they manage, they inspired us by new flavors and texture for future recipe ideas.

Contact

Here is the shop’s contact information

Wrap up

We recommend that all foodies in Playa del Carmen go visit Pasion de Cacao. You will learn many things that they did not know about this ancient ingredient and your vision of chocolate will surely change!

Do you already know them? Tell us about your experience with them in the comments!