How to make chocolate

While in Guatemala, I took a class called the Bean to Bar workshop at the ChocoMuseo in Antigua. This two-hour delight really did go from how cacao grows – to how beans are extracted from the pods, dried, and roasted – to how the cacao nibs are removed, crushed, ground, mixed with other things, and aerated – to make what we call chocolate.

We learned that the ground cacao paste does not become “chocolate” until it is mixed with some sugar. So 100% dark chocolate doesn’t exist; it is 100% cacao :) (and nearly inedible, even for chocolate lovers!)

Quite possibly the most challenging step was when we each took a turn stirring and roasting the beans, which was when our friendly host asked each of us to tell us something about ourselves (in Spanish!). He got really excited about my job at JPL and wanted to know if we’d found life beyond the Earth :)

We roasted cacao beans, then split them open to get the nibs out.

Grinding was a frenzy accompanied by a group chant: “Choco, choco, la-la! Choco, choco, te-te! Choco-la, choco-te, choco-la-te!” Aerating the mixed chocolate by pouring it back and forth between two pottery carafes was also tricky to do without spilling!

We made two kinds of hot chocolate (drink): Mayan (cacao, water, chili, honey, and BLOOD) and European (cacao, milk, sugar, no blood). We used spices instead of blood :) and most agreed that the Mayan was more tasty than the European.

Next, we poured chocolate (I chose 70% dark) into individual molds and added flavorings as desired – I went for cinnamon, mint, cashews, ginger, orange slices; others chose cayenne, salt, gummy bears (?!), and other options I’ve forgotten. Mine turned out tasty, but SUPER intense, and sort of crumbly, possibly due to its dark level and lack of wax/gum/binders/whatever they put in store-bought chocolate.

We also made chocolate tea. It turns out that you can steep the cacao bean shells (from which the nibs were removed) in hot water and make a tea that tastes like a cross between coffee and tea :) I brought home some of this “tea” with a cinnamon flavor. Yum!

Volcanoes in Guatemala

I recently visited Guatemala as a volunteer with Librarians Without Borders. We first visited the city of Xela (also known as Quetzaltenango), which is colorful and vibrant. We toured the central market, the municipal building/palace (fascinating history), the lone public library, and other sights. One thing we did not get to visit up close is the massive volcano that looms over the town.

Santa María is a breathtaking sight whenever it deigns to be seen. (Much of the time it is shrouded in cloud.) It has been active for the past 30,000 years and last erupted in 2009. It had a dramatic eruption + earthquake in 1902 that was the third largest eruption of the 20th century that dropped volcanic ash as far away as San Francisco (!).

Xela is at 7600′ above sea level, and Santa María rises another 5000′ up!

Here’s what it looks like from Xela:

And here’s what the south (active) side can be like (per Wikipedia):

We then traveled on to Panajachel (a cute touristy town on the shore of Lake Atitlán), where there are three more huge volcanoes – Toliman, Atitlán, and San Pedro. And then on to Antigua, with its own collection (Volcán de Agua, Volcán de Fuego, and Acatenango). In all, Guatemala has 33 volcanoes. Ring of Fire indeed!