Poet Laura: Chocolate Elemental

As I began to plan for my chocolate “research,” to fulfill a Poet Laura duty of writing chocolate poems, I thought I’d use a recipe for a decadent treat, chocolat chaud. I’ve made a Parisian version of hot chocolate with milk and whipped heavy cream to warm the coldest nights over the winter. But alas, it’s summer—il fait chaud. It’s hot outside! As much as I tried to convince myself, I just didn’t have the taste for the thick, creamy delight, topped with a dash of cayenne pepper, that blends so well after a hearty meal on a winter evening.

And, speaking of “hot,” I traveled to Phoenix again in June for a quick visit with my daughter. As I searched for new (indoor) places to explore in the area, I found two companies for local chocolate. One was a small operation, only available at a farmers’ market, and thinking about 110+ degree heat, I decided that wouldn’t be the best option for this trip. So I opted for the second, WEI of Chocolate, enticed by their production of vegan, gluten-free, organic and ethically-sourced cocoa. We headed there after brunch one late morning.

As we entered the building, a sense of serenity rushed out from the showroom to greet us. WEI of Chocolate is a part of LOTUSWEI, a wellness center including flower essences, acupuncture, meditation practice and other community gatherings. The creator of WEI chocolates, Lisa Reinhardt, led us through the space, and shared her journey to chocolate-making with us. She journeyed for 11 years through the Himalayas learning and practicing meditation, then returned to the United States to teach. “After an a-ha moment eating chocolate, however, things took a delicious turn.” As she developed her chocolates, she meant for each potent square to be held in the mouth to melt, to provide a meditative experience.

I chose a few flavors and brought them home with me, but it took a while to actually sit down and explore the flavors. Admittedly, I often eat on the run, definitely popping a snack or two in my mouth without fully processing what I’ve consumed, and I wanted this tasting to be different.

The first flavor I chose was Himalayan Salt Dark Chocolate. Because this flavor is one of my favorites and a regular on my grocery shopping list, I didn’t expect much difference. I was wrong about that! As I let the square melt in my mouth, the two pure flavors had a surprising effect. The salt did not taste “salty” but was also a distinct contrast to the richness of the chocolate. My mouth watered and my tongue moved around my mouth to manage and experience the flavors, cohesive and distinct at the same time.

a toy boat afloat
on rollicking, rolling waves
high seas at bathtime

The next flavor I chose was Divine Rose, and felt an immediate difference as the square melted in my mouth. My tongue curved into a bowl shape and held the square, instead of moving it all around. I also realized I had been getting up out of my seat to tend to small things while I had the first flavor; with Divine Rose I settled calmly, firmly in my seat. The rose added a sensation of fragrance, more so than taste, and a peaceful, nurturing state. This chocolate felt grounding and expansive at the same time.

elemental

carefully chosen
pairings, postures
a simple breath

a kindness, a smile
blend well for
giver and receiver

Crystallized ginger and dark chocolate was the last flavor I chose, and the word that immediately popped into my head was YUM! The crystallized ginger practically jumped out of the square as the chocolate melted away, a humble reveal of the chewy, spicy chunks. I chewed this piece, and had to try again with another square to let the sensation last a bit longer. No use, I was really inspired to chew on with this flavor and I followed the urge!

from a chocolate core––
ginger; the invitation stands
to chew and enjoy!

Photo by Joel Olives, Creative Commons license via Flickr. Post by Michelle Ortega. 

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Michelle Rinaldi Ortega

As a quiet child and angst-y teen, Michelle loved to read and write. When poetry found her again about fifteen years ago, the Tweetspeak community brought her multiple resources on journey, from content to courses to in-person meetups. She hosted Tweetspeak’s very first Mischief Cafe! A speech-language pathologist by day, Michelle's avocations include travel across the country and the globe, as well as digital and black and white film photography. Michelle is the author of Don't Ask Why from Seven Kitchens Press. Her microchapbook, Tissue Memory, is forthcoming from Porkbelly Press. You can find her work at www.michelleortegawrites.com and on IG @michellebelleslp.

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