Wait until you learn about the ridiculous hoops you need to jump through to make cocoa or coffee beans into something palatable, especially compared to hot leaf juicetea.
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.
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.
Wait until you learn about the ridiculous hoops you need to jump through to make cocoa or coffee beans into something palatable, especially compared to
hot leaf juicetea.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.
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.