Researching creative and culinary arts is such a pleasure, and I hope my writing inspires deeper appreciation of the artistry of talented creators. I’ve always been attracted to nature’s gifts that appeal to the senses and add beauty to our lives—and to the creative, strong-willed visionaries that bring these sensory indulgences to life. That said, I have a few notes to add.
In 1916, a devastating hemibiotrophic fungus commonly called Witches’ Broom (Moniliophthora perniciosa) swept across Ecuador and Peru, obliterating Pure Nacional, a coveted cacao plant that produces white cocoa beans prized for their floral aroma and smooth flavor. After the infestation, Pure Nacional was thought extinct—lost to the world forever.
Yet in 2009, a few hardy Pure Nacional trees were discovered in Marañón Canyon in Peru at a higher elevation than most cacao trees grow, thus these survivors, some of which were more than one hundred years old, avoided the plague of the Witches’ Broom. Legend has it that some locals knew of these coveted plants but kept the location secret for their own use, so with that in mind, I included a discovery of these rare cacao trees in the story.
During the research phase, I delved into the magical world of chocolate and soon discovered the complexity of the industry. From farmers to traders and chocolate makers—as well as end chocolate users: chocolatiers, chefs, and consumers—each has a love for this delicacy that descended from Mayan and Aztec civilizations in central and south America. The study of chocolate can fill a lifetime, and I often lost myself in research. While I spoke with numerous professionals in the industry, any mistakes are my own—which I attribute to a happy, chocolate-induced haze. Ditto with historical details.
For more details on chocolate, wine, and perfume, please visit my website at JanMoran.com. Thank you for reading, and I enjoy hearing from readers.