Fancy Food and Fine Chocolate

What a month! A great shout out in Philadelphia Magazine and a wonderful MUCHOMAS Happy Hour at the Bainbridge Club kicked it off. In big news- we called all our best chocolatier and pastry chef friends to get some advice. Advice on how to make MUCHOMAS Whiskey Truffles! We used young-aged whiskey from Manatawny Still Works and of course, MUCHOMAS 80% Dark Chocolate. The truffles debuted at the Bainbridge Club and were an epic success thanks to the great guidance we got.

Even more fun for Team MUCHOMAS, we were presenters at the Fine Chocolate Industry Association semi-annual event in New York City. Our presentation, "Using Technology to Reach and Understand Your Customers" was a hit. We were even lucky enough to taste chocolate made with several new heirloom designations. For those who don't know, the Heirloom Cacao Project is fighting against deforestation, disease, and the invasive species that threaten fine cacao. The HCP is hard at work identifying highly flavorful cacao and connecting it to genetics. We tasted some fantastic Heirloom cacao at the FCIA event, thanks to HCP!

Our trip was filled with more tastings at Fancy Food. For those who haven't been, it's an industry only event held twice yearly to bring specialty foods from around the world to buyers in the U.S. The conference is filled with thousands of specialty food producers and purveyors like MUCHOMAS! It's an amazing place to meet great people, eat great chocolate, and of course taste mucho mas other goodies! Hehehe. 

Getting back to technology, Team MUCHOMAS met with our Tech Intern in NYC to get a full breakdown on the progress of our latest venture. Things are moving quickly so be ready for a roll out of some great new tools for chocolate lovers worldwide!

For chocolate lovers in Philadelphia, join us this Thursday at Lo Spiedo from 5-8PM! We are teaming up with Summer of Brosé and the wonderful pastry chefs at the Vetri Group to throw a party with Rosé and Chocolate. The pastry chefs will be making some fantastic chocolate creations using our couverture and proceeds from all sales will go to the Vetri Community Partnership. Come out and enjoy some chocolate for charity!

MUCHOMAS, the Other European Tour

Last spring, we toured Europe's great chocolate houses to taste Europe's best truffles, bon bons, and craft chocolates. For education and inspiration of course! 

This year, we returned to Europe with MUCHOMAS Chocolate for some amazing Weddings! That's right. Our MUCHOMAS bars were featured in a beautiful Mediterranean wedding on the Greek Island of Santorini. In Vienna, our couverture was paired with Bristol Coffee for wedding favors. And more deliciously, it was the main ingredient in several cakes made for a Viennese Palace Wedding. 

Check it out! 


If you want to try to replicate this royal treat, here's the recipe from famed Austrian baker, Valentina Metz!


-          1 cup MUCHOMAS couverture
-          1/2 cup butter
-          1 cup brown sugar
-          4 eggs
-          9 tbsp milk
-          2 tbsp white rum
-          1 tsp baking powder
-          1 & 1/2 cups flour
-          3/4 cups walnuts


-          Preheat oven to 350°F
-          Separate eggs
-          Beat egg whites until foam peaks
-          Add sugar and beat until blended
-          Melt butter and chocolate over simmering water, stir until completely melted
-          Combine egg yolks, sugar, milk, rum, half of the flour and baking powder with electric mixer
-          Add parts of the beaten egg whites and flour     alternately carefully with a silicone spatula
-          Add walnuts
-          Pour batter in a round baking pan and bake until done (25-40 minutes, depending on pan size)


Also, in case you missed it, MUCHOMAS was featured in Philadelphia magazine as one of Philly's finest craft chocolate makers. Be sure to grab the June edition.

There is MUCHOMAS Chocolate Out There

Last week, we gave a presentation and delightful chocolate tasting at the offices of Greenberg Traurig LLP for Philly Tech Week.

Not only did we share our own MUCHOMAS Chocolate, but we sampled mucho mas chocolates for all the attendees. Tasting other companies' chocolates is fun, educational, and inspirational!

This week we want to share some of the fun content like- how to taste great chocolate!

So with that in mind, here is part one of our new MUCHOMAS Series: Tasting Great Chocolates!

In Part I, we will explain how to read a chocolate label.

When reading the label of any chocolate bar, there are three key details to look for:

First- Cacao Percentage.  This is fairly straightforward, but all the numbers can be intimidating for the uninitiated or number-phobic.  It is simple. The number on the bar is the percentage of cacao-based products that are in the bar.  That cacao might be in the form of cacao mass (always), cacao powder (rarely), or cacao butter (often).  The remaining percentage is the other ingredients such as sugar (always), milk powder (in milk chocolate, duh), and other flavors or additives.

Second – Ingredients.  This might be self-explanatory, but as with anything you eat, you should check out the ingredients in a chocolate bar!  Most dark chocolate will have at most 2-3 ingredients. All you need is cacao and sugar!  There is no “right” ingredient list, but when a dark chocolate bar is loaded up with things that are not cacao or sugar you might want to stop and think . . . . why?


Third – Origin.  Now, this is the fun part.  We will delve more into this in future posts, but these days many chocolate bars will list a country or region of origin of the cacao used in the bar.  Sometimes they will even tell you exactly what varietal of beans are used.  Think of this like buying a bottle of wine.  The information is similar and serves a similar purpose.  Different cacao beans can taste very differently.  And if the bar doesn’t say where the beans are from it is probably no place special!


Stay tuned for future posts where we will continue to explore the world of chocolate tasting!

A Case of the Fundays

Wow, team MUCHOMAS is busier than a bee this Spring.

Last Friday we joined a great group of Philly-based food and spirits startups at NOSHHH, a super secret speakeasy-style event for foodies.

This week, we re-launch the MUCHOMAS Happy Hour Series at the Little Lion. This year's happy hour series will feature our chocolates turned into fantastic desserts by local pastry chefs!

Next Tuesday, we head to the Philadelphia Free Library and team up with the Franklin Institute and Peter Scarola of R2L to give a class on chocolate and science!

Sunday, May 1st we'll be sampling goodies for Mother's Day shoppers at Workshop Underground on South St. Please join us from 1 to 3.

Then on Wednesday the 4th we head to Greenberg Traurig to join a panel and presentation for Philly Tech Week. Tech and Chocolate? That's right, we will be talking shop and enjoying great MUCHOMAS treats!

Hopefully you can join us for some of these fun-filled events!

And don't forget, it's almost Mother's Day! Check out our chocolates and specialty gift baskets.

April Showers Bring May Flowers

Kind of!

In most of Nicaragua it is the dry season. But, in the more mountainous North, it's generally cooler and wetter. That's great for cacao! Cacao is delicate and needs lots of moisture. 

By April, cacao blossoms have already sprouted and we're looking to pod harvesting season. May is prime time and we're looking forward to this year's yield! Like fine wine, cacao is influenced by terroir and climate. It will be interesting to taste this year's harvest! Once the pods are picked and split, the cacao beans go to fermentation! That's where the process of making chocolate begins. 

We hope you're out planting your own crops. But if you're thinking about Mother's Day and flowers - think again. Think chocolate! 

We had so many raving reviews for our gift baskets, we're bringing them back for Mother's Day! Order soon because they're limited in supply and take time to craft like our fantastic chocolates.

Happy Spring!

MUCHOMAS March Madness & the Return of . . .

The MUCHOMAS Chocolate Challenge!

We are guessing you are busy at work filling out your NCAA Brackets and shopping for Easter Candy. Take two seconds and help yourself and our Nicaraguan friends.

In the spirit of competition, we are relaunching the MUCHOMAS Chocolate Challenge this week. 

Last year's competition was great for everyone. Who doesn't love free chocolate? And with Easter less than 3 weeks away, everyone is shopping for those specialist of treats. 


Here's the insider info so you can get started:

STEP 1:  Email and tell us you would like to participate.
STEP 2:  We will send you a unique code to share with your friends. 
STEP 3:  When your friends buy MUCHOMAS Chocolate, they will enter your code at checkout and receive a 10% discount on their purchase.
STEP 4:  Each time 5 of your friends use your code, we will send you a free 4-bar MUCHOMAS chocolate pack of your choice. 
Easy right?
If you don’t have five friends, then you should probably be giving people more chocolate to begin with!

-The Team at MUCHOMAS

P.S. If you're missing friends and family this Spring, send them something that shows how much you care- A MUCHOMAS Gift Basket!

What's Rare and Unique Like our Chocolate?

Leap Years!

Did you know that our friends Giff and Jose Enrique, the intrepid cacao hunters of Nicaragua, named their company "Cacao Leap Year!" Yes, that's the literal translation of their company's name Cacao Bisiesto. Congratulations are in order to Giff and Jose Enrique, they founded their company in 2012 and four years later we are enjoying the literal fruits of their labor- amazing chocolate from cacao fruits!!


Congrats to another person who made a huge Leap, our very own Sam Lehr!  His leap was honored on Anthropologie's Instagram last week. Sam is part of a special group of individuals that have made serious life changes by taking a leap of faith to start new endeavors!


A Cacao Tree Grows in Maryland

It was just announced by the Heirloom Cacao Preservation Initiative - a joint project of the Fine Chocolate Industry Association and the United States Department of Agriculture's Agricultural Research Service- that Nicaragua has heirloom cacao! To find out exactly what that means, we went to the USDA's campus in Beltsville, Maryland to meet with Dr. Lyndel Meinhardt who heads the cacao genome mapping project.

Heirlooms are genetically distinct cacaos. For the HCP, heirloom cacaos have truly fine flavor!

Our world is increasingly filled with flavorless foods. We are losing preciously tasty plants to crops engineered for robustness and yield, but not flavor.  Whether this trade off is worth it is an interesting question for many foods - but not cacao.  We want our chocolate to taste good!

The USDA is working with other organizations to map out the cacao genome. As heirloom cacaos become extinct and man-made variants take their place, our hope is they maintain a database of the diverse genetics of heirlooms still with us today!

The HCP works to categorize which heirloom cacaos have exceptional and distinct flavor qualities to pair with their unique genetic composition.  Together, the USDA and taste-minded chocolate makers are working to ensure that great tasting cacao does not vanish from the earth.  I think we can all agree that is important! 

Along with Ecuador, Bolivia, and other countries, Nicaragua is now a country with heirloom cacao. Something which we and you, as great MUCHOMAS customers, can be very proud of. If you recall, last fall the International Cocoa Organization dubbed Nicaragua a 100% Fine Cacao country. With this new designation from the HCP, we know for a fact that the world can enjoy some exceptional and unique chocolates thanks to our Nicaraguan friends!

We were joined at the USDA, with well known chocolate critic and cacao savant Mark Christian from the C-Spot. Mark recently completed a project where chocolate was made from 7 distinct heirloom cacaos. Check it out.  We hope in the near future his next project will involve 8 distinct heirloom cacaos :) Obviously Nicaraguan cacao being the newest member of the 8!

The world's appreciation of Nicaragua's great cacao is growing rapidly! Here's to another year of MUCHOMAS discoveries with MUCHOMAS new friends! 

And don't forget to order more MUCHOMAS here!

-The Team at MUCHOMAS Chocolate

Juicer Cleanse

Chocolate Making Part 3 – Juicer Cleanse

When we left our intrepid chocolate makers (us), they had just finished winnowing with a hair dryer and were left with a pile of chocolate making gold in the form of nibs.  They looked like this:

In part three of our adventure these nibs are turned into cacao liquor (which is unfortunately not booze).

We do this using a juicer.  It’s really quite easy.  As the title of the post suggests, the difficult part is cleaning the juicer which has cacao in every nook and cranny.  More on that later . . .

First, we need to grind those nibs!  To do so, we warmed all the materials with our trusty hair dryer (as if hair dryers couldn’t get any more awesome) and began slowly feeding our nibs into the juicer.

After several handfuls, glorious brown gold started flowing out from the bottom of the juicer. It looks a lot like chocolate sauce!

After all the nibs are run through the juicer we are left with two things: a bright shiny bowl of cacao liquor (ground nibs) and a very very messy juicer.

For those of you that have never tried to clean something that is absolutely covered in chocolate, here are a few tips:

1)   Clean it right away before the chocolate hardens

2)   Toothbrushes work well (and then your teeth are chocolatey-fresh the next time you brush)

3)   Clean it right away before the chocolate hardens

4)   Use warm water so that the chocolate doesn’t harden

5)   Clean it right away before the chocolate hardens

Another clever cleaning technique, employed by some members of Team MUCHOMAS, is to simply leave the chocolate making area and go home before the cleaning even begins.

Stay tuned next time when we add sugar to the chocolate and do math!

Blowin' in the Hair Dryer Wind

When last we left our intrepid chocolate makers (us), we had just finished cracking the beans and were left with a bowl full of nibs and shells.

If you recall, it looked something like this:

Now, shell is not something that you want to eat.  It is not very clean and doesn’t taste very good.  So the obvious next step in the chocolate making process is to separate the nibs and the shell. 

In even the smallest chocolate making facilities this step, called “winnowing,” is normally achieved using some form of machinery to help accomplish the task.  Often winnowing “machines” are pieced together from vacuum cleaners and PVC piping but obviously the machines at larger facilities can be quite complex. 

The basic idea behind most of them, however, is the same.  Cacao nibs weigh far far more than cacao shells and can generally be separated by using that weight disparity.

Of course, the MUCHOMAS Chocolate Test Facility is not even quite as sophisticated as PVC piping and vacuums.  Instead, we used a hair dryer. It works remarkably well.  The only problem is that, being located in downtown Philadelphia; the Test Facility did not have any convenient outdoor area in which to conduct the winnowing.  Remember those old game shows where the contestant would try to grab as many dollar bills as possible while inside a wind tornado?  Imagine that but with no walls and tiny flakes of cacao shell instead of money.

Obviously just letting the cacao shell tornado ravage the Test Facility would be problematic.  And with no outdoor space readily available, Team MUCHOMAS had to get creative with the use of trash-bag tenting.

It took a while, and we probably inhaled more cacao shell than we should have, but it worked pretty well and we were left with a nice heaping bowl of mostly nibs!

Stay tuned next week as we spend an entire afternoon cleaning cacao mass out of a juicer!

Where are our Oompa Loompas?

As followers of this blog know, our friends in Nicaragua, Honduras, and Ohio currently make MUCHOMAS Chocolate.    But this holiday season, Team MUCHOMAS was lucky enough to receive some home chocolate making equipment as gifts.  This allowed us to try to make some chocolate from bean to bar all by ourselves!

Well, not entirely by ourselves.  We had lots of help from John Nanci’s incredible Chocolate Alchemy website – highly recommended for anyone interested in learning from a true legend of bean to bar chocolate. Let us tell you, it was hard!  Now we know why Willy Wonka employed so many Oompa Loompas.  

In this post, we will walk you through Day 1 of our attempt. 

Step 1 – Find a pan that actually fits in the oven.

After the beans arrive in the US.  The first step in turning Giff’s amazing cacao into chocolate is to roast the beans.   If you want to know more about what happens to Giff’s beans before they leave Nicaragua, check out our post on the importance of drying and fermenting beans properly.

Roasting cacao sounds easy.  Put some cacao in the oven and roast it.  Of course, in practice it is one of the more delicate and difficult parts of the process and the proper roasting procedure varies for every origin and batch of cacao.  But for a first try we just kind of winged it and waited for the cacao to smell like delicious brownies.  Of course, having a pan that fits in the oven also helps!

Step 2 – Get Crackin’

After the beans are roasted, the next step in the process is to crack the beans.  There are various ways to go about doing this.  Our method was to run them through a juicer with no screen to quickly break them up without grinding them into powder.  It worked pretty well – especially when they weren’t flying all over the room after being shot back out the top of the juicer. . .

After this is done, we were left with a nice mix of nibs and shell.  It looked like this:

Stay tuned next week as we go through the process of winnowing – i.e., separating the nibs from the husk.   It will feature a use for a hair dryer you probably never thought of!

The Perfect Holiday Recipe

Everyone has that perfect recipe for the specialist of occasions.  Well, almost everyone. At MUCHOMAS World HQ, we have recipes for many things: beef jerky; whiskey on the rocks; top 40 music playlists; chocolate.  But the recipe we want to share with you today is our recipe for the Perfect Holiday Gathering!

It’s a simple recipe – only five ingredients and no vigorous mixing or special tools required.

Ingredient One:  Family

This is an obvious one.  No holiday gathering can even begin until family is involved. 

Ingredient Two: Friends

Yes, we have friends.  And not just because we give them chocolate.  After family, friends are probably the most important part of any holiday gathering. If you don’t have any friends we suggest trying to give away more chocolate.

Ingredient Three: Spirits

We take it back, after family this is probably the most important ingredient in a holiday gathering.  Especially if you have families and friends like ours!

Ingredient Four:  Music

We prefer Billboard top 40.  But Christmas music is also acceptable.  Whatever gets the party going!

Ingredient Five:  Chocolate

Did you think we weren’t going to mention chocolate?  Let’s face it - eggnog is kinda gross.  For a real holiday treat you need chocolate!

If you want to include MUCHOMAS in your holiday celebration ORDER BEFORE SUNDAY 12/20 and we can get it shipped out on Monday. 

Looking for a low-calorie holiday treat for the chocolate lover in your life? Try this book!  Now with Free Shipping until the end of the year!

The Touch, The Taste, The Smell . . . The Chocolate of Our Lives

Everyone knows that chocolate makes a great holiday gift!  But if you are lucky enough to get chocolate this holiday season, do you know how to taste it?  If you want to enjoy great chocolate, it’s not as simple as just putting it in your mouth! 

Tasting craft chocolate can be broken down into four steps:

1)  Look at the Chocolate - This might sound obvious (or pointless) – but not all chocolate looks the same. Why? Because good chocolate comes from great beans and great cacao beans can have distinctive colors.  Learn to enjoy the look of a great chocolate bar.  If it is well tempered it should also be nice and shiny!

2)  Break the Chocolate  - No, you don’t need to smash it to pieces. But you should always break off a piece of chocolate before tasting it and assess the chocolate’s “snap.”  If the chocolate feels more crumbly or “fudgy” then it is probably not in proper temper.  The higher the cacao percentage, the “snappier” the chocolate will be (these are very scientific terms).

3)  Smell the Chocolate - If you allow the chocolate to melt slightly under the heat of your fingertip it will release its amazing chocolate aroma.  Like good wine, craft chocolate does not all smell alike!  Learn to appreciate the differences between beans from different origins. You’ll impress (and annoy) your friends!

4)  Taste the Chocolate – Finally! The part that you have been waiting for, actually tasting the delicious chocolate.  But please, resist the urge to just chow down.  Craft chocolate should be savored.  It should melt on your tongue and the flavors should be allowed to develop slowly. Really good chocolate will have complex flavors that emerge over time as you enjoy it. 

If you want to learn more about how an expert tastes chocolate, check out this article in Bon Appetit about how our friend Georg does it!

And if you are looking for a gift for the aspiring chocolate taster in your life, head on over to our sister site and get them Georg’s incredible book.  (Hint: Use promo code “Shelby” for 10% off).

Or buy the book with some incredible chocolate to taste . . .

What an amazing trip!

We started MUCHOMAS Chocolate to help Nicaraguan farmers share their heirloom cacao with the world. On Wednesday, we celebrated with hundreds of Nicaraguan cacao farmers as the Director General of the International Cocoa Organization congratulated them on becoming a 100% Fine Cacao Country. An honor awarded to few countries!

We know Nicaraguan cacao makes phenomenal chocolate and so do you. With this designation and honor, it's incredible to continue sharing the story of Nicaraguan cacao. 

We shared our entire trip with our good friend Joe from Winans Coffee and Chocolates - MUCHOMAS's oldest friend and partner.  Joe introduced us to the world of coffee (don't worry - there was cacao on the coffee farms!) and kept us focused on how to make a difference in the immensely complex chocolate market.

We were also lucky enough to share part of our journey with world famous chocolate maker Colin Gasko and Harvard anthropologist Carla Martin. They were speakers at a conference in Managua and on the hunt for rare heirloom Criollo cacao in rural Nicaragua – and they found it! Amazing people with amazing passion for chocolate.

They started the Fine Chocolate and Cacao Institute to help cacao farmers, like our Nicaraguan friends, and chocolate makers like MUCHOMAS, develop a language to communicate in regarding chocolate. A language in some respects like that spoken by vintners and sommeliers, coffee farmers and cuppers, a means to bringing quality, standards, and understanding to the world of cacao.

Just when we thought the trip could not get any better, while in Granada, we learned that this month Nordstrom's is opening specialty fine chocolate sections in three high traffic stores in California and Washington. We're thrilled to be a part of this launch by distributing Georg's "The Chocolate Tester," to the stores. Incredible chocolate and an incredible guide are all part of the story!

What an amazing trip.

But, it’s good to be back in Philadelphia and MUCHOMAS has some big things planned locally for the holidays so stay tuned!

Pacific Coast Highway- the Road Paved with Chocolate

As you might have heard (from us), at the Northwest Chocolate Festival we sold all of Georg's books and all of our MUCHOMAS Chocolate that we had brought! After our adventures in Seattle, we headed down the coast.

Desperately in need of the world's greatest treat, we headed south on the PCH to check out the chocolate factories of our newest friends from the Festival. 

First, we stopped in Portland to checkout Pitch Dark Chocolate. We tried some amazing bars made with fine Nicaraguan cacao! Can't wait till next year when they move into their new factory.

Next on the list was Lillie Belle Farms in Eugene. What an amazing shop! Check out this chocolate guitar made by Jeff!

Jeff and his band play in the factory all the time- let's call it happy chocolate!

Jeff's shop doubles as a "No Kill Shelter" for Grateful Dead tapes

Jeff's shop doubles as a "No Kill Shelter" for Grateful Dead tapes

Heading into Cali, we went straight to Dick Taylor. Wow. Not only is the chocolate world class, but the woodwork is too. Nestled in the Redwood forests, Adam Dick and Dustin Taylor just completed a chocolate factory with incredible woodwork inspired by their days as carpenters.

Dick Taylor's new shop and factory in downtown Eureka

Dick Taylor's new shop and factory in downtown Eureka

From there, we headed straight to San Francisco next. San Fran is a hotbed of all things chocolate and Dandelion was our favorite. Perhaps it was the European drinking chocolate, but seriously the diversity of cacao products like chocolate bitters is inspiring!

Last stop on the tour was San Diego to see friends and family - and luckily, Dan Pearson. Dan is the brains and brawn behind Marañon, a cacao powerhouse! In fact, we arrived just in time to celebrate with Dan. His beans, in a bar made by our friends at Fruition, won a Gold Medal at the 2015 International Chocolate Awards! Just that day!! Amazing Dan, congrats!

Chocolate Nirvana

Team MUCHOMAS spent last weekend in Seattle at the Northwest Chocolate Festival.  Our amazing experience there left us grasping for the right words to describe it. After some hand-wringing and writer’s block elimination exercises, we gave up and decided to convey our experience through the words of some of Seattle’s great poets.  So without further ado, “have a got a little story for you . . .

“The waiting drove [us] mad . . .” – After over 3,000 miles of driving, we finally made it to Seattle for the conference and festival – eager to meet everyone and introduce Georg’s book to the world.

“[We] feel stupid and contagious . . .” – The first two days of the Chocolate Festival were a conference for chocolate makers. The sheer amount of chocolate knowledge at the Bell Harbor Conference Center those days was eye-opening.  Just when we thought we were getting the hang of this chocolate thing, we were reminded of how much we still have to learn.  It was great!  (Don’t worry.  We weren’t actually contagious).

I’m standing in your line, I do hope you have the time . . . “ On Saturday and Sunday, the doors of the Bell Harbor Conference Center opened to the public and it was flooded with tens of thousands of chocolate lovers.  We were lucky enough to be stationed next to some incredible chocolate-makers from around the world. Taylor from Sirene Chocolate in Victoria BC was our next-door neighbor and Bryan and Dahlia from Fruition Chocolate in Woodstock, NY were also in the MUCHOMAS ‘hood.  Getting to interact with chocolate lovers and watch them interact with such welcoming and amazing chocolate-makers is the best part of being in the chocolate industry.

“Some folks just have one, yeah, others they’ve got none” – By the end of the festival we had sold ALL of the books that we brought with us. But fear not!  You can order your copy today at

Go West, Young Man


As some of you may know, Team MUCHOMAS rode its Chocolate Chariot out west. In the pioneering spirit, we managed to avoid dysentery, and to eat a ton of great chocolate.  Our goal was the Northwest Chocolate Festival in Seattle.  With a car full of 600 pounds of chocolate books, we set out to explore the national chocolate landscape. 

We traveled west, filling the ole Chocolate Chariot cooler with some of the best chocolate in the country and meeting great new chocolate people along the way.  We met Paul at Maverick in Cincinnati and saw some of his amazing contraptions inspired by his jet-engine past. 

We saw some chocolate that belonged in an art museum at Christopher Elbow in Kansas City (it made for excellent BBQ dessert!) 

We made a pilgrimage to Springfield, Missouri to see the chocolate luminaries at Askinosie in action.  We saw Ritual Chocolate's amazing new location in Park City, Utah and felt the vibrations of some delightful craft chocolate. 

After finally reaching our destination, we were blown away by the kindness and generosity of the chocolate folks we met in Seattle.  It's hard to imagine another industry in which you can party with the best makers in the world and feel like you are just hanging at a bar with friends. 

Stay tuned for more information about our time in Seattle!

We Like to Party

Hopefully you do too!

What's crucial to having a great party?

Location is always important - the ambiance and vibe can make or break any party.

Getting the cocktails right is important - margaritas on the beach, cocktails in the club, or beers at the BBQ.

The food? Come on, obviously you need great food!

But the most important element? The prime ingredient? It's the people! A party is a great excuse to have fun with friends and family, but it's also a great opportunity to meet new people!

This October, MUCHOMAS will be attending the best kind of party of all.  A chocolate party!  We are packing up the chocolate-mobile and hitting the road for Seattle and the Northwest Chocolate Festival

Of course we will have to stop and visit some fellow chocolatiers on the way! We know it's going to be a great time because we have already made so many great friends in the chocolate world and can’t wait to make some more. All the great chocolate-bar makers reviewed in Georg's book will be there!.

If you like parties, you like chocolate, and you like meeting people, you should follow us on this adventure.  Or join us in Seattle at the festival!

We promise, a trip to Seattle is a little easier than a voyage to the rainforests of northern Nicaragua (but if you’re interested in that . . . stay tuned for MUCHOMAS’s November excursions to Honduras and Nicaragua).

Nerds at Heart

The MUCHOMAS adventure is all about learning new things and meeting new people.

We love sharing our new found chocolate knowledge with you! Recently, we were able to share the secrets of cacao and chocolate with a whole new audience! The kids at a Food Nerd Jr. event! 

Our friend, Reyna Boyer, created Food Nerd Jr. to help teach children about food, science, and much more. Reyna knows there is MUCHOMAS to chocolate and she used samples of our cacao, nibs, and chocolate in teaching demonstrations for her class- the cookie camp!

Food Nerd Jr. went on a 4 day tour through the chocolate chip cookie to deconstruct the favorite treat down to the basic ingredients. We explored the history, cultural significance and science behind each ingredient! Campers participated in messy, hands-on activities to expand their experiences with each ingredient. With the generous donation from the Philadelphia based chocolate purveyor, MUCHOMAS, campers will have a chance to touch and taste samples of chocolate in its different form before it ends up in our favorite foods. At the last day of camp, kids get to combine all of their knowledge of the ingredients to make their very own chocolate chip cookies. Learning about food can be informative and delicious!

It was a huge success! Thanks Reyna!