Ana Maria started Mucho Chocolate in 2012 as a museum to showcase Mexico’s rich heritage in chocolate. She quickly realised that there was a huge gap in the market for fine mexican chocolate, and she has set out to highlight and reveal the amazing variety of cocoas and cocoa growing regions in Mexico. She started production of chocolate bars in 2014, and launched this Finca La Rioja bar in 2018. The bar almost looks like a milk chocolate with very light reddish brown colourings. The taste develops, it starts very mild and creamy and then gradully notes of walnut skin and tannins develop
The cacao for this bar come from Finca La Rioja farm in Cacahoatan, Chiapas, Mexico. The farm is very proud of its chocolate growing heritage — noting that “Cacahoatan means “Place of Cacao” in the ancient Toltec language”. Moreover Chiapas was the centre of cacao commerce in Mesoamerica when Spaniards reached the area in 1522 and some the first cacao brought to Europe to the Spanish court came from Chiapas too.