Fine chocolate has largely centered fermented cacao, while the rise of "ceremonial cacao" has created a second, very different narrative around chocolate. Yet Mexico has a long history of producing and consuming cacao lavado - a traditional unfermented cacao that has shaped its drinking chocolate culture for generations. In this session, Ashley and Mariana explore the history, process, and sensory characteristics of cacao lavado, making the case for its place within modern specialty chocolate. Drawing from her experience growing up on the U.S.–Mexico border and Hijita's mission to bridge cultures through chocolate, Ashley will challenge conventional assumptions about fermentation, flavor, and authenticity before concluding with a live drinking chocolate demonstration and guided tasting.
