Like most women, I love chocolate and it is something I simply can't live without.  But do have to admit, I'm what my husband calls, a chocolate snob.  I enjoy GOOD chocolate, and make no mistake not all chocolates are equal.   I'm excited to hear that The Latest Batch is sharing Costa Rica's best chocolate to the rest of the world.  The Latest Batch imports all of their cacao directly from nature-minded farmers in Costa Rica. Then, longtime chocolate maker and chef Jay Holecek finely tunes small batches of chocolate  in his lab in Windsor, California – midway between San Francisco (to the south) and the Mendocino National Forest.

The Latest Batch began with the idea to share this hidden gem in its most delicious form – fresh, dark chocolate.  Freshness is important as you always get our chocolate within a month of when we make it. And we use just two ingredients – Costa Rican cacao and Costa Rican cane sugar.Lots of folks are surprised that with only two ingredients, every batch tastes different. Just like a wine’s flavor comes from the grapes and how they’re processed, so it is with chocolate and cacao (say it with us… “kah-cow”). 

When you are ready to try some amazing chocolate from Costa Rica be sure to check out The Latest Batch.  

​Sopa de Albondigas
Serving size: 4 

Ingredients: 
For the meatballs
1/2 pound ground pork meat (can substitute for ground beef)
2 tbsp finely chopped onion
2 tbsp finely chopped red peper
2 tbsp chopped cilantro
1/2 tsp dry thyme
1/4 stp ground pepper
1/4 stp salt

For the soup
1/4 cup chopped onion
1/4 cup chopped red pepper
1/2 cup corn (from a can or use fresh corn)
1 celery stick 
1 medium size carrot
1 medium size zucchini
1 big potato
1 chayote
1 tsp salt
1 tsp garlic
1 tsp ground pepper
1 tsp oregano
2 cups chicken stock
4 cups water

For the meatballs: mix all the ingredients together and using your hands, make small meatballs. You should be able to make 8 meatballs. 

For the soup: chopped all the vegetables in sticks or square shape. Add all the ingredients to a heavy pot, cover and cook over medium high for 15 minutes.  Add the meatballs and cook over medium for 20 more minutes. 

Ohana is located on the street that leads to The Hicaco Restaurant, is a small, rustic, cool and casual setting; ideal to go with friends or with families.
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Starting with the drinks, my recommendation is the ginger margarita which is delicious! Is is very light and fresh and ideal to accompany sushi.

​Sushi is the specialty of the restaurant and definitely Diego, the owner and chef, knows how to prepare sushi. I have tried several of their rolls and I like them all, but my favorite is definitely the "no regrets" and I assure you that as the name says it, you will no regret having tried it.


The menu is extensive, including more than sushi,  with enough choices of starters, salads and other dishes like rice bowls and chicken skewers. They also have vegan and vegetarian options too. I have tried several of their dishes and they are all very good, they are light, fresh and well balanced.

I know passionfruit is not always easy to find, but this tropical fruit is quite popular in Costa Rica and one of my favorites. The tart flavor of the fruit helps to create an ice cream that feels so refreshing. 

​Passion Fruit (maracuya) Ice Cream
Serving size 1 quart

Ingredients: 
2 cups passion fruit juice, from 5 to 6 passion fruit. 
600g condensed milk
2/3 cup half and half

For the juice
Cut the passion fruits in half and scoop out their pulp. Place the pulp into a blender and add 1/4 cup of water. Blend for a few seconds and pour the juice into a strainer to remove the seeds. 

To make the ice cream
Combine all the ingredients in a blender and blend until smooth.
Chill the mix in the fridge for at least 4 hours.
Transfer to an ice cream maker and freeze according to the manufacturer's instruction. 
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