Mokaya, an artisan chocolate maker in West Michigan, has partnered with Efren Elvir Maradiaga of Atucún to create an exclusive "Tree-to-Bar" chocolate called Terrero Blanco.
The cacao originates from Honduras, an ancestral home of cacao cultivation tracing back to Mayan civilization.
Charles "Smitty" Golczynski, Mokaya's owner, describes the chocolate's distinctive character: "When I bite into it, I can taste things I can't taste in other chocolates...wonderful earthy mushroom tones, and the canopy, forest feels to it."
The production process emphasizes artisanal craftsmanship at every stage. Cacao pods are hand-harvested from producer Jaime Gabriel Canales Domínguez's land. The critical fermentation phase is handled by Atucún, which determines flavor development.
Following fermentation, beans are dried, roasted, winnowed, and ground into paste mixed with cane sugar over multiple days. The final chocolate undergoes specialized tempering to achieve the proper crystal structure, ensuring a crisp, shiny finish.
A custom mold was created for the bars, which are artfully dusted with golden cacao butter upon cooling.
