For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
Grate or break up the cacao or chocolate.
Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.
Almendra Blanca is a pure white-bean criollo, a single variety. Revival works with cacao in Tabasco and Soconusco; the beans ferment for seven to nine days in mango-wood boxes at its Tabasco facility, then dry in the sun.
CountryMexique
HarvestDe novembre à mars
Fermentation7–9 jours en caisses de manguier
DryingLits surélevés ou patios sous filet ; séchoir à gaz si nécessaire
Mexico · Revival · Almendra Blanca · Dark chocolate 86%
Mexico · Revival · Almendra Blanca · Dark chocolate 86%