Choco Estates

Choco Estates As a growing collective we champion biodiversity and protect the land we care for. Together we're cultivating exceptional cacao

We go beyond organic and fair trade by paying living wages and fostering equitable partnerships.

09/09/2026

Macambo is like a cousin to cacao, in some ways they are similar, in others they are different. Both come in a “pod” shape and the seeds are the most widely used part. After that, the similarities end. Here’s some ways Macambo flexes it’s unique personality:
1. The trees grow much taller much faster, up to 6 meters just 2 years
2. The pods aren’t ready to harvest until they fall from the tree
3. The shell is very hard to crack open!
4. The pulp is a yellow orange (instead of white) and has an unusual flavor, like a fermented cantaloupe
Anyone out there like macambo pulp?

09/09/2026

“I also know what it means to build something from the ground up. I put myself through college while raising my child as a single mother and working multiple jobs. That experience shaped me deeply. It taught me resilience, resourcefulness, and the ability to keep moving forward even when the path isn’t clear. Entrepreneurship has been a constant thread throughout my life, whether building community programs, creating businesses, developing local products, or now helping regenerate land and create a new model for cacao.” - Tiffany Rose

“Food has always been central to my life. I grew up in a big Italian-American family where cooking wasn’t just about feeding people, it was how we celebrated, connected, and expressed love. My grandmother came from Puglia, and she passed down a tradition of cooking with whatever was fresh, local, and in season.
Even when I lived in cities, I always kept a garden. I never started with a recipe and went looking for ingredients. I’d walk outside, see what was growing, and let the ingredients tell me what to make.” - Kristen Krash

07/09/2026

It’s time to harvest macambo! Aka “jaguar cacao” or “cacao blanco.” This nutritious rainforest seed is becoming more popular in snacks and paired with chocolate. But what exactly is this rare relative of cacao? How is it different and how is it processed from this strange pod into a nutty treat? Keep watching this series where we explore the weird and wonderful macambo

05/09/2026

The flavour of a finished amaro liquor is rich and complex. Thankfully, the method is super simple. We can’t wait to see how this tastes infused into a batch of our single estate chocolate

03/09/2026

Even before the experiment to infuse a homemade citrus amaro liquor into our chocolate, first, we need to make amaro!
An amaro is a “secret” blend of herbs, roots, spices, and fruit peel macerated (soaked) in a high alcohol content spirit for a month or two, then strained and added to syrup for a smooth, complex liquor, usually sipped before a meal as an aperitivo, or afterward to aid digestion. There is no set recipe, rather the best amaro is made with ingredients gathered by hand from your own garden or nearby forest or field, infusing the blend not only with a unique flavour, but also with the magic of place.

01/09/2026

Gathering ingredients for a new chocolate recipe brings to mind the saying, “A total is often more than the sum of its parts.” Nothing illustrates that more than all the living elements of an abundant ecosystem intermingling into every ingredient we select for our chocolate. These juicy calamondins aren’t only bursting with bright citrus flavor, they are also infused with the essence of the cloud forest itself. It’s that specific sense of place that injects each of our hand-crafted chocolates with one of a kind aroma and flavour.

31/08/2026

Our chocolate isn’t about what’s trendy or viral. Inspiration for new flavors and inclusions comes from our farms, our trees, and our lived experiences with food. And this is where it all starts, in an open bamboo kitchen, with an array of freshly picked fruit, herbs, and spices.
Our head chocolate artisan Kristen is super talented at infusing flavour from the farm into new recipes, keep watching to see how this latest idea comes to life!

29/08/2026

Thank you so much Assiniboia! We had such a fun day sampling chocolate with you, if you signed up to be part of our group order look for an email from us very soon

27/08/2026

Our ancestral cacao has travelled to some pretty amazing places, today we’re sending this shipment to Nunavut!

26/08/2026

We’re in relationship with our trees. We walk among them regularly to check for readiness, any problems and to harvest

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Pedro Vicente Maldonado

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