When I lived in NYC I was really wild and that’s probably why I mostly dealt with the romantic stories around chocolate and especially the longing for its cultural European roots. When I moved few years ago to our little, very peaceful town where everything more or less closes at 7pm, I became way more interested in the wild side of chocolate- the Cacao. On a trip to the Blue Mountains in Jamaica I met a cool guy, Jody, which served me “Jamaican Breakfast Cacao”- a beverage that enlightened me on totally different and fascinating way to prepare chocolate beverages straight from the beans and retain the wild flavors of the origins. It was a real coincidence when I stopped one day in a Brazilian grocery store in Queens and discovered another unknown cultural aspect of the Cacao and how delicious the Cacao Fruit pulp is. The endless breakfast and smoothies’ variations that are prepared from it in South American countries.
This new “Cacao Revelations” became the main inspiration to Blue Stripes- Cacao Shop… But obviously, I couldn’t totally drop the whimsical and addictive part of chocolate which is so much me and more so, so much Tito- who’s the number one chocolate lover in the world- so I decided to share with everyone all the “family” secrets I was making for her for the last five years while I was restricted from making chocolate to everyone else.