cacao barista
our snail mail club
drinking chocolate snail mail club
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drinking chocolate snail mail club 〰️
You might be surprised to learn that drinking chocolate ~~ not chocolate in bar form ~~ has been the mode of enjoyment for thousands of years. And that, as a bean to bar chocolate maker it was my daily drinking chocolate habit/practice/craving that inspired me, kept my wee hamster wheel of production rolling, and in a word, brought me JOY. I stopped making bars full~tilt a year ago, but I have never, and will never, cease making a happy cup of chocolate each and every day. Or learning about it! which is fun and TBH, eye-opening, and world-shifting. I love this way of enjoying chocolate so very much I’ve dedicated a Substack to it, and will be sending out a monthly mini~magazine (a zine!) sharing my love & the lore I’m discovering. Yep, there’s an option for chocolate, which will include how-to instructions. I hope you’ll join me! and tell your friends. Details below!
xxoo, your slow chocolate cacao barista,
Mackenzie
what is a snail mail club?
it’s for when slowing down
feels like the thing we want to do.
A snail mail club is a subscription where members receive a zine (a tiny magazine) sent through the mail each month. Unlike a digital newsletter, everything arrives in a real envelope ~~ you get to open it, hold it, and look forward to it, every month.
the Cacao Barista club includes a new zine every month, with an option to include drinking chocolate
~~sign up to receive the subscription monthly, and be billed each month (cancel any time)
~~or sign up and receive the subscription monthly for a whole year, pay once (and save 15% :)
~~sign up to receive the subscription monthly, w CHOCOLATE included (billed monthly, cancel any time)
~~or, sign up to receive the subscription monthly for a year, w/ CHOCOLATE, and pay once (+ save 15%)
Our own micro-batch horchata-style drinking chocolate, crafted with single origin cacao sourced from our friend Alex at Revival Cacao in Tabasco, Mexico.
Horchata is a traditional beverage typically made with rice to lightly thicken, and spices to warm & sweeten it. I used mochiko rice flour to craft a plant-based “milk” chocolate with cane sugar and panela sugar, then added habanjero, smoked paprika, canela cinnamon, honey, and a titch of salt to spice it up.
It’s not too sweet, and not too spicy.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.
micro-batch drinking chocolate supplies to keep your pantry and your favorite mug full
Frequently Asked Questions
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Sign up for an annual or monthly subscription, and you’ll receive the snail mail when it’s sent out the 15th of the month.
If you sign up after the 15th you’re subscription will begin the following month.
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Nothing to worry about! If you choose the monthly subscription you’ll be billed each month. You can cancel at any time.
If you choose the yearly subscription, you’ll be billed one time.
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You can reach me via my email. I aim to respond quickly—usually within one business day.
mackenzie@mapchocolate.com
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Yes! one of the beauties of drinking chocolate is that it is crafted to be melted. Unlike chocolate bars which are tempered—and “bloom” with white swirls when they get too warm,—drinking chocolate is not tempered.
If your drinking chocolate melts on its way to you, it may seem stuck inside its pouch. Just break it into pieces, and drop into your cup.
If it seems “stuck” inside the pouch you can heat your liquid, carefully pour some into the pouch, and then pour into your cup. Licking it off your fingers is perfectly acceptable, and cacao barista approved.
Have Questions?
send em our way!
