Have you ever been curious about how chocolate is grown and made? It's a fascinating process that the Mayans in Belize have mastered. During the Chocolate making class, you will learn about the traditional chocolate making process. It all begins with the cocoa plant, which requires rich soil and must be grown under the canopy of Belize's rainforest as it cannot thrive in direct sunlight. Belize farmers grow various types of organic cocoa plants to harvest. After the harvest the drying process begins.
Benefits of Chocolate:
Let's discuss the advantages of consuming chocolate before delving into the process of making it. Chocolate is abundant in antioxidants, which assist in shielding the body against damage caused by free radicals and may decrease the likelihood of chronic illness like heart disease and cancer. It has been known to enhance heart health, improve mood, and brain function. Chocolate is also known to lower stress, boost skin health, and aid in blood sugar control.
Harvesting and Fermenting Cocoa Pods:
After the cocoa pods are harvested, the drying process begins. This process begins by harvesting ripe cocoa pods from the cocoa trees. The pods are then cracked open, and the cocoa beans and pulp inside are removed. The beans, still covered in the pulp, are left to ferment in the wooden containers or basket for several days. The fermentation process is a crucial step that develops the flavor of the beans.
Drying Cocoa And Roasting Beans:
After the fermentation process, the cocoa beans are laid out in the sun to dry. This step is essential to reduce the moisture content and stabilize the beans for storage. Traditionally, Mayan farmers used wooden platform or mats to dry the beans, occasionally turning them to ensure even drying. Once the beans are dried, they are roasted to develop their rich flavor. The cocoa beans are typically roasted over open fire or on clay griddles called comales. The beans are roasted until they develop a deep brown color and release a rich aroma.
Winnowing and Grinding:
After roasting, the cacao beans are winnowed to remove their outer shells. Mayans in Belize often used baskets or the wind to separate the shells from the nibs.
The roasted nibs are then ground into a thick paste called chocolate liquor using a metate (a stone grinding slab) and a mano (a stone roller).
Serving and Enjoying
Mayan chocolate is typically served in communal vessels, often made of pottery or gourds.
The frothy chocolate beverage was poured back and forth between vessels to create more foam before being served.
Mayans drank chocolate as a ceremonial beverage during religious rituals, celebrations, and social gatherings. It was considered a sacred and luxurious drink enjoyed by royalty and commoners alike.
Whenever I attend the chocolate making class in Southern Belize, I gain a greater appreciation for the process and the Mayan culture. The benefits of chocolate are numerous, and every time I eat chocolate, I am reminded of the intricate process that goes into making it.
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