peruvian cacao

A chat with Pablo Spaull of Forever Cacao about his journey as a chocolatier, and the energy and integrity that goes into production, from sourcing the beans to stone-grinding them in his chocolate factory in the Welsh hills.

In this episode we talk about:

• The origin of cacao in South America and cradle in Peru
• The beginnings of Obolo Chocolate and how Mark got the project off the ground
• Why he only sources his beans from one organic coop in Peru
• The art of chocolate making and what constitutes chocolate ‘terroir’
• What really is bean-to-bar chocolate?
• Obolo Chocolate’s impact on communities and commitment to sustainability
• How to store and how to pair chocolate from stouts to red wine

Resources:

Obolo Chocolate

@OboloChocolate

The Chilean Chocolatero

On March 18, I will be hosting a special tasting of Obolo Chocolate with founder and chocolatier Mark Gerrits. It will be fun, educational, and you'll get the chocolate delivered directly to your front door! You can join the waitlist here to be the first to know when we open sign-ups.

You can learn more about Liz Caskey Culinary & Wine Experiences and the trips we offer in food, wine, culture, design & beyond at www.lizcaskey.com 

 

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