Edible South Florida

A Journey through the New Exquisito Chocolates

• Bonbons from Exquisito Chocolate

• Carolina Quijano

• Monte Grand-e Crew from Guatemala

• Quijano explains why she buys fair trade chocolate

• Chalk and Brush illustrated the story of bean-to-bar cacao

• Sack of beans from Cacao Verapaz, Guatemala

• Cacao beans

• Pat de la Rosa (foreground) and Suzy Batlle of Azucar Ice Cream Company use Exquisito chocolate in their ice cream

• Ryan Amsel, Exquisito's Karla Rivera-Caceres and Melissa Benhaim with a tray of cacao beans

• Cacao nibs go into this grinder

• Sugar and heat are added to the cacao paste in the melanger

• The melanger turns the paste into a smooth, shiny mixture

• Finished chocolate is strained and ready for use