Samaritan Xocolata Culinary Profile: Peruvian Ground Cherry

The clouds drift in and out of the forested foothills cradling the Rio Chirripo, across the street from Samaritan Xocolata, an artisan chocolate factory rooted approximately 4,000 ft. in the clouds of Canaan Rivas, a small village nestled at the base of Mt Chirripo, the highest peak in Costa Rica.  The quaint chocolate shop sits just north of the village center. The factory's proprietor, Tao uses ingredients sourced from what is abundant around the factory to create chocolate truffles so pure, savoring them often invokes transcendental experiences.

Bittersweet, slightly fruity aromas entice the senses, conjuring a deep sense of connection to the Earth. The onsite gardens boast a diverse sampling of edible tropical fauna all of which are high in nutritional and medicinal value. What Tao doesn't have onsite, she sources from farmers at local Ferias. Combining organic local products with pure chocolate increases the efficacy of all ingredients.

Tao's mission, in addition to educating people on the many benefits of fine dark chocolate and other plant medicines, is to change public perception with regards to media's portrayal of Superfoods. The term “Superfood” was created as a marketing term for foods with assumed health benefits. The term has no official definition. Chemical analysis will show nearly all organically grown fruits, vegetables and cooking herbs contain various amounts of nutrients essential to maintaining a healthy balance. Tao argues cutting out bags of sugar coated dried fruit labeled Superfoods for no other reason than to entice purchasing choices is essential and instead, individuals should be more proactive in incorporating nutrient rich foods into every meals and treats.

Today's chocolate creations are bon bons and bars made with Peruvian Ground Cherries grown onsite at the factory. Also known as Physalis Peruviana, Peruvian Ground Cherries are native to the mountain slopes of Peru and Chile. They are known as Picchu berries in the United States and oozeberries in the Cape of Good Hope, South Africa, grown there since the late 19th century. Costa Ricans call them Uchuva.  Prone to self propagation, the plant enjoys a long growing season in most of Costa Rica. Ground Cherries can be found all year in local ferias and are used in cuisine in diverse and creative ways. They grow well in high altitudes 1,600 - 9,800 ft (500 - 3,000 meters). At 4,000 ft, Samaritan's location and tropical climate make the perfect conditions for the plant and it grows at the factory in abundance.

Physalis Peruviana is in the same family and genus as tomatillos. The fruit develops inside with a shell resembling a paper lantern.  It's tart green apple flavor with light, fruity tropical undertones, containing both sweet and savory taste layers, make them a versatile ingredient in everything from desserts to salsas. High Pectin content makes the it a perfect base for marmalades, chutneys and jams. Juices and infused leaves are delicious in spirits and cocktails, salad dressing and sauces. Tao dehydrates the fruit, adding the tart, slightly sweet raisins to bars and creates a marmalade as a filling for bon bons.

Both Peruvian Ground Cherries and Cacao have extremely valuable medicinal qualities when combined increase the potential for effectiveness. Containing significant amounts of Vitamin C, thiamin, niacin, vitamin K, beta-carotene and healthy fatty acids, ground cherries have been used to improve vision, lower cholesterol, inhibit tumor growth and in treating diabetes, rheumatism, hepatitis, and cataracts.  Leaves are used in topical treatments for legions and minor wounds.

Cacao has the highest concentrated amount of magnesium of any food which relaxes the heart muscles while softening tissues, loosening muscles and easing tension. It was used in ancient rituals with other plant medicine because it was known to help the body absorb and use whatever ingredients being administered with it. High amounts of cacao's active ingredient, theobromine increases blood flow to the brain while flavonoids protect the heart.

To get a taste of everyday Superfoods in delectable chocolate treats, visit Samaritan Xocolata in Canaan de Rivas, Costa Rica.  The shop is open every day except Sundays.  Workshops are available by appointment at the factory to teach people how to create their own variation of chocolate, significant to their individual health needs and preferences.  If you can’t make the trek into up the mountain, many of the chocolate products are available online for home delivery through the website:  www.samaritanxocolata.com

Recreating Ancient Traditions: Cacao Ceremony in Costa Rica

The Cacao plant was one of the most valued trees in ancient Mesoamerican cultures. Mayans, Olmec and Aztecs all used cacao in ceremonies meant to invoke an inner awakening, to receive creative guidance. The beans were considered to have many medicinal uses, treating heart conditions, regulating blood sugar and opening blood vessels. Cacao beans were currency, traded for food and textiles. Ek Chuah, the Mayan patron God of Cacao was honored several times a year with elaborate ceremonies involving the consumption of chocolate drinks while dancing and offering gifts of feathers, cacao beans and incense.

It makes sense ancient people used cacao for so many things. In addition to releasing endorphins, PEA compounds and anandamide, considered to be the love chemicals, cacao has more concentrated magnesium than any food known to man. Magnesium, the 'relaxer mineral' relaxes the heart muscles while softening tissue, loosening muscles and easing tension. The active ingredient, Theobromine, increases blood flow to the brain, while flavanoids protect the heart. Always listed at the top of the list of recommended superfoods, Cacao is also high in antioxidants and iron. As cacao takes effect, a warm wave of release can be felt moving through the body, the opening of the blood vessels allowing increased oxygen to the muscles just before the brain is inundated with happy chemicals. This makes is easier to fully relax into a deeper meditative state for stronger connections and more profound results.

Today, groups conduct cacao ceremonies coinciding with Lunar cycles for the purpose of cleansing heart energies, setting spiritual intentions and achieving a deep sense of full body relaxation. Casa Alegria, a sacred community space rooted in the foot hills of the Talamanca mountain range of southern Costa Rica hosts group cacao ceremonies. I was blessed to be able to participate in one two days before a Lunar eclipse, the perfect time to clean out negative energies and set true intent for the next life cycle.

The ceremony facilitators, Vanessa Ellen, owner of House of Cacao who specializes in holding space and connecting people in heart-centered ways, and Vyola Myst, of Sound Healing Costa Rica, a professional Sound Healer, Violinist and Reikki Master were skilled in taking groups on vibrational relaxation journeys using vocals, violin, crystal and Tibetan bowls and other hand-made instruments.

They call Casa Alegria the gateway to Chirripo, the highest mountain in the Central America. The site sits above the Chirripo River on Highway 242, the road to Chirripo National Park and several other popular cloud forest destinations. Casa Alegria serves as an educational center housing a 7 frequency bio-dome, home to multiple species of tropical plants and butterflies. Coffee and Gelato are served with other gourmet snacks 7 days a week to locals and tourists who are able to book tours and private events, attend yoga and dance classes and community gatherings, connecting with friends and family members. We met in the studio space above the cafe. The room was set up with a yoga mat, blanket and pillow for each participant facing the facilitators who were sitting cross-legged in the front of the room surrounded by candles, flowers, incense and other alter totems ready to begin the ceremony.

Vanessa opened with blessings, introductions and information on the history of Cacoa and its effects on the human body. She set the intent to release tension, move into our heart spaces, connect to each other and increase love frequencies. We were encouraged to sing in a safe space void of judgment during the group singing exercise before moving to the sound medicine session where we would lay down and meditate individually as vibrations from crystal bowls,  Tibetan sound bowls and other musical instruments moved through the room and our bodies. The group of 15 participants was made to feel comfortable and energy flowed freely in the group as the room was smudged with palo santo and sage.  A powerful sense of community could be felt by everyone when the music began and each of us approached the alter one at a time to receive our blessed sacrament, a beverage made from cacao. 

It is important to note the preparation of the ceremonial chocolate drink is important to the quality of experience individuals have during the ceremony. This isn't just any chocolate product found at your local grocery store. This is concentrated cacao powder mixed with water. I spoke with Tao prior the ceremony about preparing the ceremonial chocolate drink. As the owner of Samaritan Xocolata Factory, she has been creating a ceremonial chocolate blend for the better part of a decade for ceremony facilitators and personal use. Preparing the sacrament is a form of Alchemy. It's more than using high grade ingredients, it is the intent embedded in every step of the process. Tao does use the highest quality, locally sourced and organically grown ingredients, but every step of the process is infused with loving intent. Her Auspicious Day Ceremonial Chocolate with cardamom, lucuma, ginseng, chili, vanilla, cinnamon, coconut sugar and flor de cocoa, traditional to the Mayan recipe, is only prepared during certain galactic windows, solstices and equinoxes, new or full moons, (or days with an “a” in them.)  Each ingredient has its purpose and Tao's intent is to invoke the most positive energy from each one with the hope each individual participating in a ceremony get the most benevolent outcomes, medicinally and spiritually.

The chocolate drink being used in this ceremony was mixed and blessed by Vanessa and Casa Alegria owner, Maira Wolff in the cafe kitchen prior to the ceremony. Each alternated stirring and singing to the drink as it was heating on the stove. They added their positive wishes and embedded love and acceptance for everyone participating, yet another level of intent. The facilitators would perform another blessing ceremony in the space just before everyone entered. Every action preparing for and during the ceremony is laden with positive energy, every candle lit with loving intent, sound bowls placed in perfect order, mats laid out to create a circular space, all to facilitate deep, spiritual
connection.

We brought the warm cups of sacrament to rest on our chests and were guided to visualize heart connections before slowly drinking the bitter, but slightly sweet concoction.  Everyone participated in group vocals, an exercise meant to loosen core muscles in the diagram.  Our voices harmonized with the drum and other instruments being played, positive energy flowed freely in the group.  We were all quite relaxed moving into horizontal positions on our mats, breathing in to the vibrations created by sound bowls and the slow methodical drum beat.  Each of us remained connected, but also enjoyed personal reflections while the euphonious sound of the violin mingled with the vibrations created by the sound bowls and angelic singing voices.

I spent this time thanking My Celestial Parents for the opportunity to convene with others in the community in such a positive and powerful way, visualizing heart connections and seeing the intent to open up my spirit to more divine opportunities to be of service to my brothers and sisters. I sent out my intent to the Universe to better understand and embody unconditional love. I felt completely relaxed with a deeper sense of community. The ceremony closed with each participant holding a Tibetan sound bowl while sharing with the group a little about our individual experiences. Everyone expressed gratitude for the opportunity to connect and for the community as a whole. The entire experience proved to be uplifting and positive.

If you are interested in attending a group cacao ceremony, check Casa Alegria's event calendar for their hosted events. If you are traveling to the area, Casa Alegria can assist with accommodations, excursions and ceremonies. Ceremonial Chocolate can be purchased from Samaritan Xocolata in person at the factory or ordered online through their website or Facebook page. Samaritan ships to anywhere, locally and internationally. If you are hosting a ceremony and need a skilled facilitator, House of Cacao can help you find the perfect match through their network of certified professionals.

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!