In ancient times, Mayans drank cacao concoctions to achieve an altered consciousness believed to bring them close to a god-like state. It was this promise of elevated awareness and an interest in Divine Metaphysics that initially attracted Sam Filicetti, an electrical engineer, to chocolate-making.
The Mayans drank the chocolate, but we prefer to bite into it and getting the cacao mixture to the perfect state is where the modern magic happens. The process of getting chocolate to solidify and form a shiny coating is tricky.
Filicetti, who calls his company ib2, explains that many large chocolate producers use a small amount of paraffin to guarantee the glossy finish and this addition can give the finished product a slightly waxy taste.
Because each batch is made by hand, Filicetti can create the chocolate without additives.
While the results may not be the mind altering experience prescribed by the Mayans, chocolate making has certainly been a life altering event for Sam Filicetti and that, he says as he pops his candy anti-depressant in his mouth, "is a really good feeling."
A bite of chocolate every day to keep you happy? Sounds like higher consciousness to us.
This spring, Filicetti plans to open a chocolate shop in the long awaited downtown retail facilities The Duce. Just in time for Valentines Day, you can find ib2 chocolates at The Hillside Spot, Vincent on Camelback, and Gallo Blanco. Check the ib2 website for more locations and contact information.
