Prophecy Chocolate has reopened its café in Morrisville, to which the company relocated production of its bean-to-bar chocolates a year ago from Hardwick. The café at 27 Winter Street has been open Sundays and Mondays since August, owner Mateo Block said.
The 100 percent vegan café menu includes cacao drinks brewed with coconut milk or water. Hot chocolate made with water is traditional in many countries where cacao is grown. “The full, natural, whole cacao is rich and creamy in and of itself,” Block, 35, said.
Prophecy also serves hot and cold beverages made with macambo and copoazu, which Block described as rare botanical relatives of cacao, such as coffee macambo lattes and matcha macambo. Block sources macambo directly from farmers in Peru and Mexico, as he does with his cacao; copoazu is more typically grown and consumed in Brazil, he said.
In addition to his handmade chocolates, Block sells snacks he makes with macambo and copoazu seeds. He recently won gold in the International Chocolate Awards for his Umami Macambo, roasted with tamari, and silver for his maple-glazed copoazu.
The Prophecy Chocolate café also serves a rotating selection of homemade savory tamales filled with beans, corn and squash or cilantro and pumpkin seeds, made with masa from South Royalton’s Moon and Stars. Block also crafts sweet masa tamales with freshly made chocolate.
This article appears in Dec 3-9 2025.
Got something to say?
Send a letter to the editor and we'll publish your feedback in print!