Why Our Hot Chocolate Tastes Different
From Traditional Chocolate de Olla to 100% Cacao
If you've ordered hot chocolate in different countries, you've probably noticed that no two cups taste exactly alike.
Some are sweet and creamy. Others are thick enough to eat with a spoon. Some rely on cocoa powder or chocolate syrup, while others begin with real chocolate.
At Cacao Huasi, we make ours from bean-to-bar chocolate that we produce ourselves, using a traditional style known as chocolate de olla.
It's the drink guests ask us about most often.
It Starts With Real Chocolate
Many cafés prepare hot chocolate with cocoa powder.
We don't.
Our chocolate de olla begins with the same bean-to-bar chocolate we make by hand, melted into water and carefully balanced with spices that complement—not overpower—the cacao.
The result is a drink where you can actually taste the character of the cacao itself.
Rich.
Comforting.
And unmistakably chocolate.
Why We Call It Chocolate de Olla
Across Mexico and parts of Central America, chocolate de olla has long been prepared as a comforting drink shared with family and friends.
Recipes vary from region to region, but they often include spices like cinnamon and are traditionally prepared in a clay pot, or olla, from which the drink takes its name.
Our version is inspired by that tradition while celebrating the cacao we work with every day on Costa Rica's Caribbean coast.
For Those Who Want to Taste Pure Cacao
Not everyone wants sweetness.
Some guests ask if they can taste the cacao as directly as possible.
We're always happy to prepare a 100% cacao hot chocolate, made without sugar, allowing the natural flavors of the cacao to take center stage.
It's bold.
Complex.
And a wonderful way to experience cacao in one of its simplest forms.
More Ways to Enjoy Chocolate
If hot chocolate is only the beginning, there are plenty of other ways to experience cacao.
Cacao Huasi Espresso
Our signature drink combines a double shot of espresso with our house-made chocolate de olla.
The bitterness of the coffee and the richness of the chocolate meet somewhere in the middle, creating a drink that's become a favorite among regulars.
Vegan Chocolate Affogato
One of our newest favorites.
Locally made vegan chocolate ice cream served with a pour of warm chocolate de olla at the table.
Cold.
Hot.
Creamy.
Deeply chocolatey.
Iced Chocolate Drinks
Puerto Viejo is warm for much of the year, and sometimes chocolate tastes even better cold.
Our iced chocolate drinks are made with the same bean-to-bar chocolate, creating a refreshing alternative that still lets the cacao shine.
Mochas
Coffee and chocolate have always been natural companions.
Our mochas bring together carefully prepared espresso with our own bean-to-bar chocolate, creating a drink where neither ingredient overwhelms the other.
Or Add a Little Caribbean Warmth
If you'd simply like your hot chocolate with a shot of rum, we're always happy to prepare it that way.
It's a comforting combination, especially on a rainy Caribbean afternoon or as the sun begins to set.
The relationship between rum and chocolate is something we explore much more deeply in our Rum & Chocolate Pairing, where guests discover how different styles of rum can completely transform the way a chocolate tastes.
Sometimes, though, it's just nice to enjoy the two together in a warm mug.
Chocolate, Any Time of Day
People often think of hot chocolate as something for cold weather.
Here in Puerto Viejo, we see it differently.
Some guests enjoy a cup while watching rain move across the Caribbean.
Others order an iced chocolate after the beach.
Some begin their morning with a Cacao Huasi Espresso.
Others finish lunch with an affogato.
They're all different expressions of the same idea:
Great chocolate deserves to be enjoyed in more than one way.
Explore More
Hands-On Chocolate Making at Cacao Huasi — Learn how bean-to-bar chocolate is made from roasting through tempering.
What Makes Bean-to-Bar Chocolate Different? (future)
Food Lover's Guide to Puerto Viejo (future)
