Blue Corn Atole White Chocolate

Blue corn has been central to Pueblo foodways in the Rio Grande valley for centuries, ground into masa, brewed into atole, carried through generations as both sustenance and ceremony. We work with Tamaya Blue, the stone-milled blue corn brand of the Santa Ana Pueblo, whose mill in New Mexico processes heirloom varieties using traditional methods. Folded into a white chocolate base, the corn brings a quiet, almost savory depth — custard and sweet corn on the surface, with a faint floral quality underneath that lingers.