Comstock's magazine 0319 - March 2019 - Page 109

BEAN TO BAR Karla McNeil-Rueda, cofounder of Cru Chocolate, studied her craft at the Chocolate Institute of Latin America and the Caribbean in Cuba. She sources Cru’s cacao from Honduras, Nicaragua, Dominican Republic and Haiti. “We work a lot with heirloom varietals, which are varietals that have been passed down from generations,” says McNeil-Rueda, a Hondouras-native who grew up in a family of coffee and sugarcane farmers. Each batch of chocolate bars Cru makes has its own unique flavor, McNeil-Rueda says, which depends on the cacao’s country of origin, the varietals of the beans and the nuanced craftsmanship of its makers. McNeil-Rueda uses taste — rather than specific measures — to guide her as she works. PHOTO: KEN JAMES CAPTION: SENA CHRISTIAN March 2019 | 111