Samaritan Xocolate Factory, Canaan Rivas, Costa Rica

There are those of us who Love chocolate. We immediately pick the most decadent option from the dessert menu at favorite restaurants, prefer layers of different kinds of chocolate on one plate and aren't afraid to admit to covert midnight tastings by light of the kitchen refrigerator after a child's birthday party where chocolate cake was not fully consumed.

Tao is not one who simply loves chocolate. Tao knows chocolate on a molecular level and has been creating new and surprising ways to utilize the health benefits of the cocoa bean in the tropical jungles of Costa Rica for more than a decade. A visit to Her chocolate factory is a journey into the process of taking the bean from the plant and creating a transformative, full sensory experience.

Samaritan Xocolata sits on Rt 242, a windy road with breathtaking scenery taking travelers from the busy urban streets of San Isidro de General, up into the mountains of the Southern Zone’s Western Talamanca range of Costa Rica to Mt Chirripo, the highest peak in Central America. The area is a popular destination for travelers, hosting not only the national park, but the largest bio-dome and butterfly garden, the Cloudbridge Nature Reserve, several spectacular waterfalls, hiking adventures and more. I stopped in to have Mexican Hot Chocolate ice cream passing through and was not disappointed. Coconut milk, almond, chocolate chip is a vegan option as well. It, too, did not disappoint.

Tao, a master chocolatier, was extremely knowledgeable in every aspect of creating artisan fine chocolates, and health and beauty products with the cocoa bean,  as well as it’s  history, health benefits and versatility. Her chocolate bars can be found on the shelves of souvenir shops and grocery stores around Costa Rica, but there is extra incentive to make the short journey to Canaan de Rivas; pure knowledge and truffles. Truffles so exquisite, the most informed connoisseur questions their own expertise.

Samaritan's is known for bold and sophisticated flavor profiles. Apparent in a ginger citrus bon bon is the desire to combine elements and ingredients in the spirit of innovation, but what really resonates is Tao's ability to help individuals create a more personal relationship with chocolate, from the bean to the moment of bliss felt consuming the final product.

Her Workshops and Tastings show the process of cultivating, fermenting and drying, peeling, toasting and grinding the seeds into a paste called Chocolate Liquor,  delivered with historical, medicinal and cultural perspectives of cocoa production, but then leaves the student with the ability to create unique experiences for themselves moving forward. Culinary workshops highlight the variety of confections possible utilizing a well constructed dark chocolate base and fresh, locally sourced ingredients. The gardens surrounding the factory provide a sampling of local plants one can use to create individual flavor profiles, such as lavender, rosemary and coffee. Coupled with the exotic fruits and edible plants the rainforest provides, and favorite liquors, the possibilities are endless.  Most products are vegan and gluten free, and but there are some truffles made the decadent full cream and butter method that melt in your mouth and take you to heaven.

Workshops and tastings can be booked thru the website:  www.samaritanxocolata.com or via Airbnb’s Experiences for the Chirripo area.  Visits to the shop for purchase of bars, bon bons, truffles, raw cacao beans and other cacao products, as well as locally made natural products and gifts, are welcome between 10am and 4pm daily, except Sundays.  Products are also available for order from the online shop, and Tao will ship anywhere in the world.

I truly enjoyed my visit to Samaritan Xocolata and highly recommend adding this tour to your Costa Rican adventures. Pura Vida, indeed!