![](https://images.squarespace-cdn.com/content/v1/5e8e1c465b59591f5a18d08a/1605107345769-3CKD2YRRF6EQWKNVK7JA/pulque5liter2.jpg)
Pulque ferments so rapidly it can’t be transported outside Mexico. Unless…
![](https://images.squarespace-cdn.com/content/v1/5e8e1c465b59591f5a18d08a/1607051994185-7K038CGPKOOMZAEYUGB4/Pulque+para+llevar-1-2.jpg)
… you cook it down into a caramel and stuff it into chocolate bars!
That’s what our friends at La Rifa Chocolateria did to make these Pulque Para Llevar chocolate bars. They sourced pulque — the delicious fermented sap from the uncooked agave — from Rancho Loma Ancha in Ixtapaluca, Mexico; they cooked the pulque down into a caramel; then they used it as a filling in chocolate bars they made from fermented Native Clarito cacao sourced from Monica Jimenez’s farm in Pichucalco, Chiapas.
We wrapped it all up in a package designed by the legendary Chema Skandal, and now it’s waiting for you in the USA at the fine establishments listed below!