Using different techniques conformed to the climate and to the customs of local cocoa producers, our specialists reconstitute "cacao criollo" (native cocoa) from the forests of Chiapas and Tabasco, considered the world over as the finest of all cocoas for its aroma and low acidity, which make it used in the production of superior quality chocolates.
Originally from Central and South America, the criollo cocoa is unfortunately not widely cultivated today because of its low resistance and sensitivity to pests, which leads to a limited production of fruit.
The ki-xocolatl plants create different products, from the most traditional to the most elaborate, all made from a base of rare and exquisite cocoas.
The cover of ki-xocolatl chocolate is made in the traditional manner, respecting strict standards of hygiene and quality. The cocoa is selected with meticulous care, then toasted and ground into a paste. This paste is "conchada", or mixed constantly for a minimum of twelve hours, to allow it to develop a subtle aroma, unique to this artisanal chocolate.
Ki-xocolatl uses the best ingredients in preparing its products, such as sugar from local cane and organic vanilla from Veracruz.