A Mother and Daughter Journey Rooted in Tradition

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From the age of five, Rufi learned to make chocolate alongside her mother, grandmother, and sisters. They would visit the molino, where cacao and other ingredients were ground into chocolate, then shape the warm paste into tablets, letting them cool before melting them into rich, frothy hot chocolate using a molinillo. More than just a recipe, it was a tradition—filled with connection, love, and generations of memories.

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Years later, Rufi and her daughter Connie longed to recreate those moments. During a visit to Oaxaca, they went with Rufi’s mom—Connie’s grandma—to the molino to grind their chocolate. Together, they hurried home before it cooled, eager to shape the warm paste with grandma into round chocolate pieces. Side by side, they enjoyed making the traditional round tablets and other fun shapes, just as they had in the past. Once cooled, they melted the chocolate into a rich, traditional hot chocolate, filling their home with the comforting aromas of drinking chocolate and Oaxaca’s Pan de Yema—the perfect match for hot chocolate.

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Then came a life-changing moment. During a visit from Rufi’s mother to Oakland, she noticed the cacao Connie used for smoothies and excitedly asked, "Are you making chocolate?" Her enthusiasm sparked an idea. They had all the ingredients at home, and the thought of making chocolate together—just like in Oaxaca—felt like the perfect bonding moment. Without the proper equipment, they peeled the roasted cacao by hand, ground the ingredients together, and were able to create a small piece of chocolate—just enough to melt into a cup of hot chocolate to share between the three of them. It was a thrilling realization: it was possible to make their family’s chocolate here, too.

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From that moment on, Rufi and Connie knew they had to share this tradition. They wanted to bring the warmth, nostalgia, and deep cultural roots of Oaxacan chocolate to their community in a way that felt personal, meaningful, and authentic.