Mérida, Yucatán, México / Email: email@example.com
Directly from the Cacao tree groves.
Bean-to-bar artisanal criollo chocolate
The name ki´XOCOLATL was chosen in recognition of the two great pre-Hispanic cultures that dominated the cultivation of cacao, and which gave us the modern name for chocolate.
This love for cocoa ultimately led the indigenous peoples of Mexico to discover the stimulating qualities of Theobroma cocoa, as well as the therapeutic properties of cocoa butter long, before modern science.
ki´XOCOLATL was established by Mathieu Brees and Stephanie Verbrugge in 2002 in Mérida, Yucatan.
|ki´XOCOLATL is one of the few chocolatiers anywhere in the world that works directly with the cocoa bean. Since 2001 the founders have traveled thousands of miles throughout Mexico in search of the best purveyors of the premium cocoa bean, THE CRIOLLO.|
Today our facilities in Mérida house the best Criollo harvested in Chiapas and Tabasco.
Our production facilities are state-of-the-art and comply with the strictest quality and hygiene standards found anywhere in the world.
Upon arrival each shipment of organic cocoa is selected, roasted, ground, refined, conched and tempered under the same roof. Only exceptional quality ingredients are accepted, in order to create the highest quality products.
At ki´XOCOLATL we make several chocolates, from traditional chocolate bars to the most elaborate "praline" delicacies. Only ingredients of exceptional quality are used in order to create the highest quality product. Vanilla, pink peppercorn, oregano, coffee, cardamom and other ingredients used in our chocolate are premium products found in Mexico.
chocolate, with oregano
Marzipan rolls covered in dark chocolate
|Yucatan Honey with cocoa beans|
Mix powder with cocoa and coffee
|Chocolate bonbons||Milk chocolate covered cocoa beans & Spicy dark chocolate covered coffee beans|
|Kit Mini spa||cocoa powder, cocoa beans & mexican drink chocolate|
ki´XOCOLATL products comply with Organic Certification standards for mexican cocoa.
ki´XOCOLATL specializes in artisanal bean-to-bar semi-sweet chocolate offering a collection of chocolate bars weighing 80 grams (2.82 ounces) that are inspired by ingredients native to the Mexican Republic, including the pink peppercorn of Veracruz, oregano from Yucatan, and coffee from Oaxaca. ´
For professional chocolatiers, ki´XOCOLATL also makes available a line of coverture, including Premium 70% cocoa, milk and white chocolate (25 kg or 55 lb. boxes), alkaline cocoa powder (25 kg or 55 lb boxes), cocoa butter (25 kg or 55 lb. boxes), cocoa paste (25 kg or 55 lb. boxes), and cocoa beans; and also features a full line of pralines (bonbons made of various types of chocolate). Our chocolate are made following Belgian tradition, using century old recipes to create authentic European coverture of the same high quality as that created near Brussels, Belgium by Belcolade Company.
ki´XOCOLATL has also in recent years developed a new line of cosmetic and spa products based on cocoa and cocoa butter.
This line of products, ki´XOCOLATL SPA, includes shampoo, moisturizing lotion, chocolate soap ... all yours to discover!
In it´s search for only premium products, ki´XOCOLATL began to work in direct collaboration with cacao growers in Chiapas and Tabasco
The PLANTACIÓN TICUL (TICUL GROVES) project was born of this collaboration, launched in 2008 in a area comprising 289 hectares (714 acres) in the southern area of Yucatán State. The first phase consisted of planting more than 36,000 Criollo cacao trees (White Ivory Criollo cacao).
In collaboration with Belcolade, a Belgian chocolate company, the principal objectives of the project are:
- Conserve Criollo varieties indigenous to Mexico
- Respect for the flora and fauna indigenous to the region through a sustainable cultivation of organic products in the tropical forest
- Provide local villagers with good jobs, with full health, retirement, vacation benefits together with a Living Wage
- Promote the cultivation and consumption of mexican Criollo cocoa and educational programs with the inauguration of the "Eco Museo del Cacao Maya" in 2011 (See: www.ecomuseodelcacao.com)
- Encourage research and development through the establishment of a center for the cacao study.