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  • Comacalco. A woman working to dry the cacao seeds in Tia Tana Cooperative. Doña Sebastiana Juárez Broca, popular as Tia Tana, won in 2002 the Slow Food prize in Turin (Italy) for his chocolate. Tia Tana founded 7 cooperatives, 4 of men and 3 of womenthe First is The Chocolate Tia Tana, in honour of the woman that started the project. 1104 of Chontalpa area, between workers and families are involved.
    em0215038.jpg
  • The Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. It is the speciality of Turin and takes its name from Gianduja, the mask that represents the archetypal of the Piedmontese. Gianduiotti are produced from a paste of sugar, cocoa and the hazelnut of the Langhe area. The official birth of Gianduiotto is set at 1865 in Turin. The idea of mixing hazelnut pieces to  chocolate was born during Napoleon’s reign, when importing cocoa from South America became extremely difficult and cocoa was extremely expensive.
    em7110501.jpg
  • Comacalco. Doña Sebastiana Juárez Broca, popular as Tia Tana, won in 2002 the Slow Food prize in Turin (Italy) for his chocolate. Tia Tana founded 7 cooperatives, 4 of men and 3 of womenthe First is The Chocolate Tia Tana, in honour of the woman that started the project. 1104 of Chontalpa area, between workers and families are involved.
    em0215036.jpg
  • The Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. It is the speciality of Turin and takes its name from Gianduja, the mask that represents the archetypal of the Piedmontese. Gianduiotti are produced from a paste of sugar, cocoa and the hazelnut of the Langhe area. The official birth of Gianduiotto is set at 1865 in Turin. The idea of mixing hazelnut pieces to  chocolate was born during Napoleon's reign, when importing cocoa from South America became extremely difficult and cocoa was extremely expensive.
    em7110503.jpg
  • Chocolates of Peyrano, one of the historical Turin's high class chocolate ateliers.
    em7110504.jpg
  • El Paraiso. the El Chontal chocolate factory in Hacienda Jesús María. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215028.jpg
  • El Paraiso. Ruta de Cacao, Hacienda Jesús María. Tthe official ?chocolate investigator? of Jesús María The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215052.jpg
  • El Paraiso. the El Chontal chocolate factory in Hacienda Jesús María. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215030.jpg
  • El Paraiso. the El Chontal chocolate factory in Hacienda Jesús María. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215029.jpg
  • El Paraiso. the CACEP chocolate factory in Hacienda Jesús María. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215027.jpg
  • Chontalpa region, Comalcalco market. Pozol is the traditional cacao beverage of Tabasco, known as the poor man's drink because during ancient times, when cacao was such an item of luxury, people of the lower classes mixed ground cacao with cornmeal so that they were have the taste of chocolate. Today street venders sell pozol and horchata in the markets.
    em0215026.jpg
  • Chontalpa region, Comalcalco market. Pozol is the traditional cacao beverage of Tabasco, known as the poor man's drink because during ancient times, when cacao was such an item of luxury, people of the lower classes mixed ground cacao with cornmeal so that they were have the taste of chocolate. Today street venders sell pozol and horchata in the markets.
    em0215025.jpg
  • Comacalco, The building where cacao seeds being dried. Tabasco's hot and humid climate is ideal for cacao cultivation, but less than ideal for elaborating and storing chocolate. Cultivating cacao is the livelihood of thousands of families in Tabasco.
    em0215022.jpg
  • Baratti & MIlano historical chocolate and  sweets factory
    em7110513.jpg
  • Comacalco, The building where cacao seeds being dried. Tabasco's hot and humid climate is ideal for cacao cultivation, but less than ideal for elaborating and storing chocolate. Cultivating cacao is the livelihood of thousands of families in Tabasco.
    em0215063.jpg
  • El Paraiso. the El Chontal chocolate factory in Hacienda Jesús María. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215031.jpg
  • Comacalco, The building where cacao seeds being dried. Tabasco's hot and humid climate is ideal for cacao cultivation, but less than ideal for elaborating and storing chocolate. Cultivating cacao is the livelihood of thousands of families in Tabasco.
    em0215021.jpg
  • Baratti & MIlano historical chocolate and  sweets factory
    em7110511.jpg
  • Cardenas. Cacao seeds being dried. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215012.jpg
  • Cardenas, cacao plantations. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215023.jpg
  • Cardenas. Cacao seeds being dried. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215017.jpg
  • Cardenas. Cacao seeds being dried. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215015.jpg
  • Cardenas. Cacao seeds being dried. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215009.jpg
  • El Paraiso. The cacao seeds are covered in a white pulp. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215008.jpg
  • Cardenas, cacao plantations. Cutting the cacao pods from the trees. Today Mexico's cacao production is small relative,  nevertheless there are still thousands of tons of cacao grown and processed each year in Mexico. Tabasco accounts for approximately 80% of Mexico's total production. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215005.jpg
  • Cardenas, cacao plantations. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215003.jpg
  • Cardenas, cacao plantations. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215002.jpg
  • Cardenas, cacao plantations. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215001.jpg
  • Caffè pasticceria Baratti & Milano historical pastry and coffee house.
    em7110506.jpg
  • Cardenas. Cacao seeds being dried. The ancient cacao variety is cacao criollo, which today is prized for it's more delicate flavor. Though the cacao plant does not derive from Mexico, it was in Mexico that indigenous communities, largely the Mayas, first cultivated the plant and consumed cacao as a drink.
    em0215014.jpg
  • Museum Les arts du sucre et du chocolat Yves Thuriès. The artistic working techniques of sugar and chocolate.
    em7304650.jpg
  • Modena.  The Museo della Figurina (Card and Stickers Museum). The cards of the popular collection "the 4 Mosqueteers" sponsored by Italian radio broadcasting and chocolate firm "Perugina", so popular in the Thirties that the government stopped the game because was too much popular and literally stopped the country. The always missing card of the "Fierce Saladin". The museum was born from the passionate collecting work of Giuseppe Panini, founder in 1961 of the famous sticker company, and in 1992 Giuseppe Panini and the company decided to offer the museum to the Municipality of Modena."
    em7139081.jpg
  • Baratti & MIlano historical chocolate and  sweets factory
    em7110510.jpg
  • Museum Les arts du sucre et du chocolat Yves Thuriès. The artistic working techniques of sugar and chocolate.
    em7304652.jpg
  • Museum Les arts du sucre et du chocolat Yves Thuriès. The artistic working techniques of sugar and chocolate.
    em7304649.jpg
  • Modena.  The Museo della Figurina (Card and Stickers Museum). The cards of the popular collection "the 4 Mosqueteers" sponsored by Italian radio broadcasting and chocolate firm "Perugina", so popular in the Thirties that the government stopped the game because was too much popular and literally stopped the country. The museum was born from the passionate collecting work of Giuseppe Panini, founder in 1961 of the famous sticker company, and in 1992 Giuseppe Panini and the company decided to offer the museum to the Municipality of Modena."
    em7139080.jpg
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