(Mimosa Pudica on Wikipedia) Leaves open
J examines a fresh cocoa pod - the seeds are covered by a silky white membrane that is edible, but usually a bit sour. To make chocolate, the seeds are fermented until all the white stuff is gone, then they are dried in the sun and shipped off to... say, Switzerland, where the magicians at Lindt grind them and add cream and sugar... well, you'll have to ask Mr. Wonka for those details.
Very beautiful post. That is one huge tree. The Underwood is super. I've had one on my want list for several months.
ReplyDeleteI've never seen a cocoa pod before, so up close and personal. Very interesting!
ReplyDeleteBon voyage!
ReplyDeleteI think J has been so amazed with cocoa as I was when I first saw a coffee tree :) I never thought about the whole process behind its production until it ends up in our dining tables!
ReplyDeleteThanks for these impressions of what seems like a rich and fascinating country (I'm sure it still is, under the Western veneer).
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