Cacao isn’t too bad. Eat the fruit, spit out the seeds into a pile, ferment a few days, roast, peal, grind and you got it. There are some details to the ferment but it’s not more complicated than any other ferment d food.
Comment on Anon thinks about wheat
Quetzalcutlass@lemmy.world 2 months ago
Wait until you hear about the ridiculous hoops you need to jump through to make chocolate or coffee palatable, especially compared to hot leaf juice tea.
TropicalDingdong@lemmy.world 1 month ago
Quetzalcutlass@lemmy.world 1 month ago
As I understand it, the hard parts are removing the bitterness and getting the texture to be anything other than “unpleasantly gritty”. The traditional Meso-american cocoa was a spicy bitter drink; what we think of as “chocolate” today wasn’t invented until fairly recently and requires a fairly involved process.
TropicalDingdong@lemmy.world 1 month ago
I mean I grow it hand have taken it to the nib stage and it came out quite tasty. Really not too bad in terms of process. It’s a few day/ week of fermentation followed by drying and roasting. I process it a few times a year, when I’ve got enough to actually process (I only have a handful of cacao trees).
Compared to most of what I grow, which is Vanilla, cacao is a walk in the park. Vanilla requires manual pollination, care monitoring of conditions, and a fermentation and curing process that has many steps, some daily , for months.
slothrop@lemmy.ca 1 month ago
Not to mention coffee beans that have been shat:
faintwhenfree@lemmus.org 1 month ago
Ayyyyy teaaa gang rise up.
marlowe221@lemmy.world 1 month ago
Present and accounted for!