Dear World,
Today, I am eager for you to meet Madecasse Chocolate. (Perhaps you’ve already been introduced. If so, you’re already aware that Madecasse is a treat to be around.) But for those you meeting Madecasse (pronounced mah-DAY-cas) for the first time:
Shake hands. I think you’ll be really good friends.
In my childhood, ginger was synonymous with baked goods. I was most likely to eat ginger in pumpkin pie or spice cookies or gingersnaps. Fast forward a few (!) years…
Did you know that ginger is surprisingly delicious with beef? I recently had the pleasure of tasting a tender beef dish with a ginger teriyaki-like sauce and let me tell you… it was quite tasty.
Not so surprisingly, ginger is also delicious in chocolate. Like Theo Dark Chocolate with Ginger:
El Rey. Nestle Savoy. Kakao. Mantuano. Paria. Sinfonia.
Chocolate with red pepper. Chocolate with Earl Gray tea. Chocolate with sea salt, coffee beans, ginger, granola, and rattlesnake*.
Venezuela, home to the prized criollo bean and exporter of over 8000 tons of cacao per year, manufactures chocolates that are just as diverse as its wide range of landscapes. This is no small feat, considering Venezuela boasts beautiful tropical beaches, lush jungles, the world’s tallest waterfall (Angel Falls), and a desert that could easily pass as the Sahara. (I kid you not.)