Comment on Anon thinks about wheat
Quetzalcutlass@lemmy.world 1 day agoAs 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 day 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.