In the Mayan and the Nahuatl languages, the word Ki-Xocolatl means: delectable chocolate. This name was chosen in honor of the two great pre-Hispanic cultures that dominated the cultivation of cocoa plants, and passed it on to modern man. The Olmecs as well as the Mayas were the first to cultivate cocoa, which was used to prepare a drink offered in their religious ceremonies. Cocoa beans were later used as a monetary medium of exchange in commercial dealings. The Aztecs mixed cocoa with spices to convert it into a drink for Gods and Kings.

Ki-Xocolatl is the result of various years of collaboration between the Belgian Chocolatiers Mathieu Brees and Stephanie Verbrugge the cocoa producers of Chiapas and Tabasco in Mexico. It was a perfect blend of work and strong emotions that contributed to the cultivation of an exceptional cocoa from the forests where wild animals and plants co-exist in perfect harmony.

The carefully selected criollo beans are roasted at low temperature and refined until a fine paste is obtained. Then based in the European tradition the paste is carefully blended for a minimum of twelve hours. Ki-Xocolatl uses the best ingredients in preparing its products, such as sugar from local cane and organic vanilla from Veracruz.

  • DARK CHOCOLATE 72%
  • DARK CHOCOLATE WITH RED PEPPER & FINE SPICES 72%
  • DARK CHOCOLATE WITH PINK PEPPER 72%
  • DARK CHOCOLATE WITH ORGANIC COFFEE FROM OAXACA 72%
  • DARK CHOCOLATE WITH LIMA LIME FROM CAMPECHE AND ALMONDS 72%
  • MILK CHOCOLATE WITH ALMONDS AND OREGANO FROM YUCATAN 50%
  • MILK CHOCOLATE WITH BAKED CORN CHIPS 36%
  • MILK CHOCOLATE WITH CRISP COCOA 36%
  • TRADITIONAL MEXICAN CHOCOLATE
Origenes