I am not a chocoholic…

NOTE: This post is not sponsored. I wasn’t given any free product. I just really had a lightbulb moment at this little shop. They were incredibly warm, welcoming, and generous with their time and knowledge, and I wanted to share my experience.

I have never considered myself a chocoholic. Therefore, beyond what little bit we learned during my semester in Latin Cuisine at culinary school, I’d never really had an overwhelming interest in learning more about it. After this week’s visit to Santa Fe, New Mexico, however, I’ve realized that maybe I’ve just been eating the wrong chocolate. I’m hooked, you guys. I’m hooked on the good stuff… and I want to know more.

I think, in this age of Let’s All Get Educated About Food, most of us are aware of the differences in the Hershey bar you grab as you’re checking out at the grocery store and the stuff you might get from the Godiva store in the mall on Valentine’s Day. However, from the moment I entered Kakawa Chocolate House, or, well, let’s back up, from the moment I dove into Kakawa’s website, while doing research for my day trip to Santa Fe, my cluelessness about what really makes “next level” chocolate became painfully apparent. I’ve quickly learned since then that the good stuff (the BEST stuff) may not come from a big, expensive factory full of fancy pants machines, but rather, from the tiny kitchens where its made by hand, by small groups of chocolatiers who care more about each and every batch of chocolates they produce than you or I might ever care when we eat it. All we know is that it’s something special. But, if you want to know more, they’re happy to teach you.

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Tony Bennett, the owner of Kakawa Chocolate House for the past five years, was in the fashion business when he bought the tiny shop nestled among the prolific art galleries along Paseo de Peralta. He was looking for a business opportunity, but hearing him talk about his team, and seeing his face light up when he looks around the shop, it’s clear he loves being there and he’s proud of every piece of chocolate produced.

“We don’t use any machines, other than the tempering machine… We blend all the chocolate in house.”

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As I’m writing right now, though, I realize I’m burying the lead. Let’s talk about my “A-ha!” moment, which happened when I was handed a tiny mug of Zapoteca chocolate elixir topped with a generous dollop of house made whipped cream.

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Swiss Miss Cocoa this is not. Made from 100% chocolate and a just a little coconut sugar, it’s bittersweet, fruity, and rich, and one sip tells you this is probably what chocolate is supposed to taste like.

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Kakawa has over 18 different elixir blends that include a few more modern takes, as well as traditional Mesoamerican blends like the Zapoteca, European blends based on historic recipes from the Italian and French royal courts (try the Marie Antoinette blend!) and even one developed by Thomas Jefferson. Their selection spans the history of chocolate, and if you get the sense that its past is as full, rich, and complex as the chocolate itself, you’d be right. I highly recommend reading through the origin story provided on the website as a great primer. If you’d like to dig a little deeper, The History Channel website has a super informative section on the history of chocolate that takes the story even further.

If, after doing all that reading, you’re ready to have your own “A-ha!” moment about chocolate, Kakawa ships their granulated elixir blends all over the U.S. via website ordering, and internationally by calling the shop.

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