Casa Bosques Laboratorio is a project based on the research and experimentation of ingredients, culture, nature and form. Its foundation is focused on cacao beans and their origins, an exploration on Mexican cacao, primarily of the criollo variety. Their bean to bar chocolate is the result of constant exploration and experimentation within the realms of single origin cacao.

Each creation reveals a new taste profile by engaging with subtle accents inclusions from diverse regional cuisines, from the traditional and medicinal to the purely indulgent. This chocolate features the rare and very pure white bean cacao Criollo, grown by a small holder ranch in the southern region of Pichucalco, Chiapas in México. They partnered with a farm specialised in growing these heirloom cacao beans; they are thoughtfully and exclusively produced for Casa Bosques, allowing them to be involved in every step of the process.

The chocolate itself takes form in different shapes which are based on an experimentation with culture and the arts. A series of projects based on the personality of almost quotidian subjects, to seek the materialisation of the concept into sculpture.

Elasticity to the tipping point,
Stop—euphoria roots here,
Fleur de Sel  seeping into Europe’s veins,
A boat nesting over,
A lake disguised under,
Delicacy, subtlety, clarity,
Hello salt of summer,
Fragile aftertaste—
How honest and free,
And oh so true.

Ingredients: organic cacao bean, sea sal, organic cane sugar.

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