Cuna de Piedra - 73% Mexican Cacao from Comalcalco with Hibiscus Flowers (bar) - June 27, 2025

Chocolate of the Day

Cuna de Piedra
73% Mexican Cacao from Comalcalco with Hibiscus Flowers (bar)
Good + - Good ++
Weight: 1.05 oz. (30 g.) / 2.1 oz. (60 g.) in total bar
Calories: 100 calories in 1/2 bar (per label)
Cost: $10.99 for 1 bar
Purchased from: Caputo's, online order

Welcome to Day #8 of Chocolate and Floral Theme Week, and Day #3 of Chocolate & Mexico Theme Week.

Today's 73% Mexican Cacao from Comalcalco with Hibiscus Flowers Dark Chocolate (bar) was from Cuna de Piedra* (Monterrey, NL, Mexico).

The company is an "homage to Mexican Cacao." And the cacao used to make this bar was from the Comalcalco, Tabasco region in southeastern Mexico. (The cacao beans chosen were part of the "Rainy Season Harvest 2024".)

To this cacao, the makers added bits of sun-dried hibiscus flowers--that were harvested by indigenous community members who have been cultivating the "creole Hibiscus tree(s)"** (introduced by the Spanish) for centuries. These two flavors were showcased effectively in this three-ingredient chocolate.

Aroma notes for this chocolate included: dark chocolate and faint, tart floral (hibiscus).

The lightly sweetened dark chocolate and the ruby-hued hibiscus flower bits pressed across the back of the bar tasted authentic; and it was interesting to taste the hibiscus flowers without a lot of sugar. (Normally, hibiscus drinks (like Jamaica) here in northern California are very sweet.)

Ingredients: Cacao beans, Cane sugar, Sundried Hibiscus flowers.

Allergen-related information: "Manufactured in a facility that processes wheat, milk, soy, peanuts, tree nuts and eggs."

*The company name Cuna de Piedra translates to "cradle of stone," which immediately made me think of women grinding roasted cacao beans into a paste using a stone metate and mano (grinding stone) in the jungles of Central America.

** This hibiscus variety was "originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic."