El+Chocolate

Today we went to the Tirimbina Biological Reserve in Sarapiqui.We toured the cacao plantations and looked at the cacao trees. I learned that cacao pods grow directly on the trunks of the trees. The cacao pods are a light orange yellow color and when they are ripe they are cut off the tree. At the demonstration I was chosen to open up the pods. I bashed it against the side of the table, it was not easy to open at all!. During Mesoamerican times, the Indians used their elbows to open the pods,but eventually they had injuries to their elbows so they had to find a different way. Monkeys however are smart enough to know that they should drop them from trees onto the ground so they split open. Inside the pod is a slimy mucus and the seeds are encased in it. We were able to taste the seeds. We sucked off the mucus and it tasted sweet. The beans are then roasted in the stove and then they had a grinder they used to grind the beans into a paste. It was very bitter. The Indians added chile,spices like nutmeg and vanilla to make the chocolate more palatable. We were lucky enough to try our hand at grinding the beans,it was a workout! The woman demonstrating added hot water and we had hot chocolate in the tropics.Que Rico! I have realized how important it is to buy fair trade chocolate. These companies treat the environment,their workers and the communities responsibley.It may be pricier but in the long run it is the beneficial thing to do for our planet. I also am planning a unit and initiative based on chocolate and fair trade policies.Whiel I was at the gift store I purchased many different flavors of chocolate-sesame seed,ginger,coffee,cardamom and mint. The Cole student will love to try these when I get back.