Pulque ferments so rapidly it can’t be transported outside Mexico. Unless…
… you cook it down into a caramel and stuff it into chocolate bars!
That’s what our friends at La Rifa Chocolateria did to make these Pulque Para Llevar chocolate bars. They sourced pulque — the delicious fermented sap from the uncooked agave — from Rancho Loma Ancha in Ixtapaluca, Mexico; they cooked the pulque down into a caramel; then they used it as a filling in chocolate bars they made from fermented Native Clarito cacao sourced from Monica Jimenez’s farm in Pichucalco, Chiapas.
We wrapped it all up in a package designed by the legendary Chema Skandal, and now it’s waiting for you in the USA at the fine establishments listed below!
