All around this grove in Juanjui stretched cocoa bushes, their arms full of the red fruits that look like elongated footballs. The ground was covered by a thick carpet of dried leaves and empty cocoa shells. The cocoa is only ripe when it starts turning yellow. One of the farmers cracked open a yellowed one with his machete, exposing the white, sticky flesh inside. It tasted much sweeter and fruitier than I expected, only that the flesh is meager compared to the seed. After the seeds are harvested they need to be fermented for 6-7 days. For chocolate they would need to ferment at least 75%. The fermented cases had the intoxicating smell of Bailey's. I think that's how a lot of chocolate liqueurs are made. Afterwards, they dry them out in the sun by laying them out on mats. All the streets were covered in drying cocoa I was afraid our truck might run over them.
Thursday, October 27, 2011
Cocoa Groves in Juanjui
All around this grove in Juanjui stretched cocoa bushes, their arms full of the red fruits that look like elongated footballs. The ground was covered by a thick carpet of dried leaves and empty cocoa shells. The cocoa is only ripe when it starts turning yellow. One of the farmers cracked open a yellowed one with his machete, exposing the white, sticky flesh inside. It tasted much sweeter and fruitier than I expected, only that the flesh is meager compared to the seed. After the seeds are harvested they need to be fermented for 6-7 days. For chocolate they would need to ferment at least 75%. The fermented cases had the intoxicating smell of Bailey's. I think that's how a lot of chocolate liqueurs are made. Afterwards, they dry them out in the sun by laying them out on mats. All the streets were covered in drying cocoa I was afraid our truck might run over them.
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