There are few, if any, people more qualified in the role cacao has played in the development of societies than Dr Nat Bletter - the self-styled Flavormeister and one of the hideously talented men behind this most interesting of craft chocolate makers. The other, of course is David Elliot who drives Madre in its juxtaposing of the historic, Mayan, Aztec and Olmec approach to cocoa and flavour against its new world supply from the volcanic islands of Hawai'i. This combination and contrast of old and new, sugar and spice are what sets Madre apart from the rest of American chocolate makers.

It’s not until you look closely at Madre that you will understand how innovative they are. They use spices and other flora found in Central America to flavour their chocolate made with ethically sourced Dominican Republic cocoa from the CONACADO organic and fair-trade co-operative. One of the most interesting chocolate they produce is the 'Triple Cacao' which includes none only chocolate in the traditional sense, but also cocoa nibs and the pulp of the cacao fruit. 

In terms of chocolate made with cocoa grown on the islands of Hawai'i we have the 70%, Coconut Milk & Caramelized Ginger, Passion Fruit, Pink Peppercorn and Smoked Salt, Earl Grey Tea and the Hana Gold made with cocoa from Hawai'i's second largest island.