Mexican Chocolate Traditions in Massachusetts
Contact: Phil Lupsieiwcz, 978-275-1705
Mexican Chocolate Traditions in Massachusetts:
Bean-to-Bar Chocolate & the Art of Mole
Saturday February 12, 2011 at 4:00 p.m.
Lowell, MA — Chocolate -- whether you fancy biting into a bar, sipping it in a mug of hot cocoa, or detecting a hint of it in mole poblano, come learn about the Mexican tradition of roasting, grinding, and cooking with chocolate made from stone-ground cacao beans.
Alex Whitmore, co-founder of Taza Chocolate, will talk about his Mexican-inspired, stone ground chocolate company located in Somerville. Taza manufactures minimally processed chocolate made from fair trade organic cacao beans. Rotary stone mills imported from Oaxaca are used to grind the roasted beans. Each one is hand chiseled with a pattern specifically designed for grinding chocolate. Ricardo and Maria Candiani, owners of Mr. Jalapeno in downtown Lowell, grew up in Hermosillo, Mexico. They will share recipes and traditions passed down within their respective families. These include mole, a sauce made from finely ground ingredients, including chocolate. Delectable samples will be available at this free program, which is sponsored by Lowell National Historical Park. Saturday, February 12, 2011 at 4:00 p.m. at the Visitor Center, 246 Market Street.
In the mood for more?
· At 7:00 p.m., return to the Park Visitor Center auditorium for a screening of "Chocolat" (starring Johnny Depp). This screening is co-sponsored by the Lowell National Historical Park and the Lowell Film Collaborative and is part of the Brush Gallery annual fundraiser.
For more information about Lowell National Historical Park, visit the web site at www/nps.gov/lowe, or call 978-970-5000.