Ce bar utilise des piments anciens fumés d'un seul domaine cultivés par Amando Hernández, un cultivateur de troisième génération qui sème, récolte et fume les poivrons dans son ranch « El Palmar » situé à Yecuatla, Veracruz. Peu de gens cultivent encore des piments mexicains indigènes comme ceux-ci, car ils sont beaucoup moins économiques que les variétés à plus haut rendement ou génétiquement modifiées. La récolte n'a lieu qu'une fois par an et le cœur et les graines des piments sont retirés un à un manuellement, puis conservés selon la méthode traditionnelle méridionale-totonacapan, une technique préhispanique consistant à fumer au ras du sol pendant trois jours dans des bois d'arbres fruitiers tels que comme la goyave et la cerise sauvage. Mais plus qu'une simple nouveauté culinaire, cette barre est aussi sans conteste l'une des plus délicieuses que j'ai goûtées : elle mêle le fumé, le sucré, l'amer et l'épicé de manière complexe et inextricable, créant un incroyable voyage sensoriel.
Cuna de Piedra Comalcalco Tabasco avec héritage fumé Chili 73%
Origine du cacao : Mexique
Pays producteur : Mexique
Poids : 60g
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Cuna de Piedra Comalcalco Tabasco avec héritage fumé Chili 73%
Cuna de Piedra, which translates to 'Cradle of Stone' (reflecting Mexico's status as the birthplace of cocoa and stone's foundational role in Pre-Hispanic cooking), is passionate about continuing Mexico's millennium-long legacy of chocolate while enhancing the quality of life for everyone involved in the cacao process, from growers to consumers. Unlike traditional cacao production chains with numerous intermediaries, Enrique and Vicky work directly with those connected to the land. They collaborate only with individuals who grow, harvest, and ferment cacao on-site, ensuring they receive the highest and fullest compensation for their labor. Additionally, they are supporters of Slow Food Mexico, a part of the broader Slow Food Movement. As a contributor to the movement's Ark of Taste, which aims to preserve and promote culturally and biologically diverse foods, Cuna de Piedra has crafted a unique bar using ancient spring salt, showcasing traditional local flavours of culinary and cultural significance. Even their packaging was inspired by local Pre-Hispanic sculptures, reminiscent of those found at the National Museum of Anthropology in Mexico City.
Achetez plus Cuna De PiedraComalcalco, situated in the Mexican state of Tabasco along the Gulf of Mexico, derives its name from its rich agricultural heritage, translating to "in the house of the comals," with comals being pans used for food preparation. The region's fertile soil continues to support a thriving agricultural industry, with cocoa being the primary crop and accounting for 20% of Tabasco’s annual harvest. It also grows large quantities of tropical fruits, corn, beans, and vegetables cultivated, as well as some premium livestock ranching. Notably, Comalcalco is home to a significant archaeological site and the westernmost city of the Maya civilization and the one constructed with bricks rather than limestone. Now situated on an extensive alluvial plain, this area was once enveloped by low evergreen rainforest and mangrove swamps.