FAQs

Q?

Where do you get your beans from?

A.

Small family farms in the southern district of Belize.

Q?

How do you stop the chocolate from melting in a hot climate?

A.

Well the short answer is, you don’t, so you just have to eat it quickly.  The best way to store chocolate is in Air conditioning at Room temperature of 55F.

Q?

Should I keep chocolate in the fridge?

A.

Ideally chocolate should be stored at room temperature.  The temperature change between hot and cold is what can cause “bloom” which is the separation of the fat (cocoa butter) At a push you can store in the refrigerator.

Q?

Did the Maya make chocolate?

A.

Evidence of the Maya using chocolate have been found in ceramic pots over 2600 years old.  These pots were used to make a drink using the cacao ground with corn, chili and pepper.  It is believed that everyone from Maya kings to the ordinary person drank this drink and indeed today “kukul” is still drunk by the Maya of the Toledo district.

Q?

What type of cacao trees grow in Belize?

A.

Belize has a fabulous mix of types of cacao tree.  There are still some original fine flavor Criollo trees living wild in the jungle.  Mix this with the breeds of Trinitario that have been brought into Belize over the years from Central America and the Caribbean and we end up with what is locally known as the Belize Blend, a much sought after fine flavor bean with notes of dried fruits, caramel and nuts.

Q?

How do you make white chocolate?

A.

Cocoa butter, milk powder, sugar, vanilla and lecithin.  Some people argue that white chocolate is not actually chocolate as it does not contain the cocoa liquor and some companies replace the cocoa butter or part of with vegetable oil.

Q?

Does Cacao grow in Belize ?

A.

Yes it grows particularly in Southern Belize but can also be found along the Hummingbird Highway and in Cayo district.