Deep In the cacao growing area south of Lake Maracaibo in Venezuela lies Estación Chama. Chama is a center dedicated to preserving the rare and mighty Porcelana cacao bean of this region. Here as part of a Venezuelan cacao research program, a hybridized Porcelana/Ocumare was created named Criollo Santa Barbara.
Luckily a very small amount was released for export making its way to our factory. The cut test reveals a high percentage of ivory coloured beans. The finished chocolate– light coloured, round and delicate, with a lingering, herbaceous finish. Very limited edition.
SOMA was conceived in the minds of a couple from Canada, who sought to find new ways of creating and enjoying chocolate. As fascinating as every definition of the word, SOMA’s creations are truly out of this world and mystical. An otherworldly experience has been curated for the recipients of their chocolates, one that transcends human comprehension.
