Some places are encountered gently. Guillermo’s home on the outskirts of San Cristóbal de las Casas felt like one of those places. The road out of town shifted from cobblestone to dirt, and the noise of the center fell away. When we arrived, the first thing we noticed was not the house itself but the land around it. Plants in every direction. Tall ones offering shade. Smaller ones curling close to the earth. A few flowering varieties we had never seen. The place carried the feeling of something tended slowly rather than managed.
A small collection of details from the garden
Guillermo of Element Cacao is originally from France, though it is clear he has been in Chiapas long enough for the landscape to shape him. He moved here because of cacao, and he stayed because the relationship grew roots. He works directly with small scale cacao farmers in the region.
Early pieces of the process, held and shown before they become anything else
Inside the courtyard, the atmosphere shifted again. It was quiet, but not empty. Birds moved through the branches.
A small meeting point of flowers, shade, and things left to grow at their own pace
A simple wooden altar rested near the entrance.
A fire pit sat in the garden, as well as a dome structure that was later explained as part of the temazcal ceremonies occasionally hosted on the land, always out of respect for local traditions.
A quiet stretch of land shaped by fire circles, plant growth, and the beginnings of the temazcal structure
The house itself was modest, open, and grounded in daily practice. The kitchen carried the signs of someone who cooks often, with few glass jars of brewed kombucha and sauerkraut on a small shelf.
Small scenes from the kitchen, where jars, plants, and quiet work fill the shelves
On the counter sat a basket of fresh cacao pods. Their color was deep and warm, with a softness that contrasted the dense seeds inside.
Working with cacao
The workshop began with a bowl of raw cacao beans. We gathered around the small stovetop where a skillet warmed over the flame. Guillermo poured the beans in and began stirring them with an easy, practiced motion.
Roasting the first handfuls of cacao, warm and fragrant on the stove
He explained that roasting is what allows the shells to loosen and the oils to release. The scent rose slowly.
As the beans roasted, conversation drifted naturally. He told us about the farmers in northern Chiapas who grow the cacao he buys each season. About the soil composition in their plots. About the way shade trees protect the cacao from too much sun. The details came out in a way that made it clear he pays attention to all parts of the process, not just the parts that reach his kitchen.
When the beans were ready, we moved to the table to begin removing the husks. The shells cracked easily between our fingers, revealing the deep purple brown seeds inside.
The deshelling process
The process was repetitive and strangely soothing. Shell after shell, piling into a bowl. Hands working. Light shifting across the table. It felt like a small ritual of its own. A reminder of how much touch is involved long before cacao becomes something recognizable.
Once the beans were deshelled, we moved to the blender. Guillermo poured the cacao inside and secured the lid.
The moment when the beans turn into a paste, gathering into something dense and ready to shape
When the motor started, the beans began to break down into a thick, warm paste. No water. No additives. Just cacao transforming through heat and pressure. He paused occasionally to let us taste the paste at different stages. Each taste carried a different part of the bean. Bitter at first. Then smoother. Then more fragrant as the oils released fully.
Making cacao truffles
After we finished the paste, we set up to make vegan cacao truffles. Guillermo placed a bowl on the table and began adding the ingredients. First the warm cacao paste. Then panela, the raw cane sugar common throughout the region. It brought a gentle sweetness that stayed close to its source. Next came a thick cashew paste he had made earlier. And finally, a small vial of homemade vanilla extract. He opened it for us to smell. The scent was rich and floral and unlike any store bought version we had tried.
The truffle making process
We mixed everything slowly. The cacao thickened as the ingredients pulled together. Soon it formed a dark, glossy dough that clung to the spoon. We took small portions and rolled them between our palms. Warmth softened the mixture and released the aroma. One by one, small truffles formed in our hands.
Rolling the truffles by hand, each one finding its place in the jar
Tasting them was a surprise. They were rich without being heavy. Deep in flavor. The panela added warmth rather than sharp sweetness. And the vanilla carried through the entire bite.
Drinking cacao
Before we finished, Guillermo prepared a simple hot cacao drink with the remnants of cacao in the blender.
From chopped cacao to a warm drink shared at the end of the workshop
The drink was dark and grounding. The warmth spread slowly. It tasted like something both ancient and immediate.
The land and its atmosphere
The property held many subtle details. We saw a number of beautiful flowers we had never seen before.
A few of the flowers growing around the property, each one adding its own color to the morning
Being in that space gave the workshop a sense of place that could not be replicated elsewhere. The land carried its own rhythm. Quiet, but active. Calm, but alive.
Textures and small scenes from around the land
It made the experience feel anchored to something larger than the workshop itself.
Element Cacao
Element Cacao is Guillermo’s small scale brand. He sells his cacao in a few shops in San Cristóbal and directly from home. The product reflects the care of the entire chain: smooth, fragrant, and full-bodied. You can taste the proximity to the source. If you are looking for something meaningful to bring back from Chiapas, it is a thoughtful option.
The workshop felt like spending a morning learning a craft from someone who has shaped his daily life around it. It was simple, grounded, and attentive to the plant.
Small touches around the space, from bright flowers to handmade ornaments
When we left, we carried not only the truffles, but the warmth of the land and the quiet clarity of the experience.
