Have you ever been to a fine cigar store? If you have you probably stepped into the humidor and asked the sales agent what type of cigar might fit your needs. Once in the humidor you are in another world completely. The temperature is regulated and the humidity is controlled. The aroma is that of fine tobacco. Cigars await their one and only chance to be lit in this perfect environment for their needs.
Even if you don't smoke cigars, there is something special about walking into their world and seeing the wrappers and boxes and imagining the hands that rolled them. Of course this environment was born out of a need to maintain the quality of the cigars. but it has become much, much more.
We don't make cigars but we have the same need to protect our chocolate. It is from this need to create a special world just for chocolate, that is born the “choclador.”
choclador (chok-la-dōr) n. 1. temperature and humidity controlled environment designed for long term storage of fine, gourmet chocolate. 2. slang spanglish term for a person who eats chocolate professionally LOL
Chocolate should be stored at temperatures around 53°-63° F and should be kept at low humidity. Our chocolate is born in Puerto Viejo, Limon, Costa Rica. The environment here in the Caribbean is perfect for cacao but terrible for chocolate.
Caribeans is currently opening a chocolate lounge near our farm and factory. Since the natural environment is like Mars to chocolate. Our chocolate lounge will have the only walk-in choclador in the world (that we know of). Visitors to the Caribeans Chocolate Lounge will be able to have the same special moment where they are alone in a world where chocolate loves to be!
Caribeans Chocolate Lounge opening soon at Om Yoga!
Chocolate Diaries from the Caribeans Bean-To-Bar chocolate maker..