Kah Kow
Between my fingers—
velvet earth
I place you in my mouth
as if you are my final word
as if the world can’t exist
afterword—
You melt on my tongue
you go everywhere
inside me
like an explorer
of wondrous things—
I fall for you,
and you take me
to maps of old memories
to the sea’s oldest dream
to the Tropics
like I’ve never seen it
to a pleasure that has
gathered all my fantasies
as if I’ve encountered
all of them already
I tell Anacaona
I tasted your harmony—
licorice, plum, red fruits
almonds and mahogany—
and stayed.
I’m passionate about chocolate. I can go as far as saying I can’t live without the lush wonder. I eat it extra dark.
I go to chocolate for memories, pleasure, sensuality, love, and solace.
Growing up my paternal grandmother and I would sit silently together, place a square of euphoria on our tongue, and let it melt to release the aroma. And every day, the world stopped for a few minutes; and in those minutes an intense and stunning tango with cacao.
When my brother had his first son, to my delight—though not so much to his parents—he had a love for dark chocolate since he was one-year-old. To him, I’m La Tía Chocolate. And our moments together have that same silence, soulful and armonioso.
When I visit my parents in the Santo Domingo, a box of locally made chocolate awaits me—a welcome ritual from my aunt and uncle. When I discovered the gourmet chocolate Dominicano Kah Kow, my heart leaped. I wanted to know everything about it.
Since 1905, the Rizek family has been cacao producers in the Dominican Republic, with farms located at the “heart” of the country. It is the first organic gourmet chocolate produced on the island. It was introduced to the local market in 2011, and they opened their first store in Blue Mall in 2012.
They also have a museum in Santo Domingo’s historic and stunning Zona Colonial, Kah Kaw Experience.
Kah Kaw is a destination. It’s enthralling, and magnificent as the island and chocolate makers who created it.
