Enoki & Shimeji Mushrooms - Casa Bosques

Little kids often feel weird about unusual ingredients, but chef Olveras has always liked things that nobody else liked. As a child, and still to this day, when his mother would ask what he wanted for his birthday, he would always say, “pulpos en su tinta,” which is basically a dish of octopus cooked in its own ink. Today, chef Enrique Olvera is renowned, in the culinary world and beyond, for his ability to transform Mexico’s most savory street foods and traditional ingredients into award-winning dishes at his restaurant, Pujol.

Enoki and Shimeji mushrooms provide an umami kick, laced with fruity accents to compliment the pure 70% dark chocolate made from white-bean Criollo cacao from Chiapas, México. Brown Hon Shimeji and Enoki mushrooms have been growing in the forests of Eastern Asia since ancient times. Densely packed with essential nutrients, and antioxidants, they are known for their medicinal properties, often used to boost the immune system.

• Ingredients: Organic cacao, shimeji mushrooms , enokitake mushrooms , organic cane sugar.
• Net: 60g (2.12oz)
• Cacao Origin: Southern region of Pichucalco, Chiapas in México

Casa Bosques Chocolates is a project based on the exploration of the history, methods, origins and culture of chocolate. This bean to bar chocolate features the rare and very pure white bean cacao Criollo, grown by a small holder ranch in the southern region of Pichucalco, Chiapas in México. In their process Casa Bosques is in search of new harmonies of flavours, aromas and textures. Through experimentation with ingredients they survey a vast pedagogy of international culinary experience in order to recount authentic stories of provenance and taste.