Chocolate, Chocolate, and more Chocolate!

I have been off work for the past week, enjoying some down time while the boys I work with are on a surf vacation in Nicaragua. We spent one week doing renovations at the bar and restaurant, Tasty Waves, giving the place a much needed make over. Since Wednesday, while the rest of the Tasty Waves front of house staff have been surfing and enjoying some Nicaraguan beach time in San Juan de Sur, I have been reveling in my free time. I have slept a lot, like, a lot a lot. Most days I've been sleeping about 11 hours, which has been fabulous! I love to sleep, and I love to wake up whenever I want, not to the sound of a little phone beeping at me. But, I did decide to take a break from all my sleeping and enjoy one of the activies of the Southern Caribbean, The Caribeans Chocolate Tour.

Caribeans is a bean-to-bar chocolate and coffee lounge. It's where Jahsiah and I sell the focaccia bread that we make. The owner, our friend Paul, had invited us a while back to join him on the tour so we could learn more about his operation. The chocolate at Caribeans comes from their farm, which is behind the coffee shop, about a 30 minute walk up the road, into the jungle. We decided the Saturday, 2pm tour would work best for our schedule and we meet at Caribeans, ready to taste some chocolate. Jeff, co-owner of the Caribeans operation, was our tour guide, and the other tour members consisted of a family from Texas, Mom, Dad, and daughter Chloe. We began our walk up the hill, a bit of a hill but still nothing compared to our driveway, and we quickly came upon our first cacao tree. The fruit of the tree is about the size of a mango, but looks a bit more like a sqaush, with a ridged surface. The fruit doesn't grow in the tops of the tress like most fruit, but rather sticks out oddly from different parts of the trunk. It doesn't look at all like chocolate.

Jeff pointed out the cacao tress and also taught us about other trees we were encountering, pointed out a few poison dart frogs that we passed, and showed us where we could probably locate sloths, based on which leaves they like to eat. As we ascended to the top of the hill,with howlers monkeys serenading our ascent,  we learned about the history of cacao. It originated in South America, most likely Venezula, and was transported by way of trade up through Central America and into Southern Mexico. Cacao used to be currency and was valued higher than gold. It became the drink of the gods and the Aztecs drank it ceremoniously. It dates back to 1,500 B.C.E. and remains of it have been founded in pottery DNA in Guatemala and other locations. Based on the origins of chocolate and the likely trade routes of pre-Colombian people, the Southern Caribbean was a probable stop on the chocolate road. When we reached the summit of the hill, with a view of the Caribbean Sea (the best view I've seen since we arrived here 5 months ago), I felt a little bit like Aztec nobility, ready to drink my beverage of the gods.

The beans inside the fruit. Photo courtesy of someoneone

 else, because I forgot my camera.

Jeff showed us how the beans, found inside the fruit, are removed, by hand, no fancy machines at this farm, and placed in a hole in the ground. The hole, with the beans inside, is covered and left for 2 days to begin the fermenting process. After 2 days, the beans are stirred and moved to another hole for 2 more days. This process is repeated one more time and then the beans are moved to trays to dry. The fermenting process takes 6 days, and the drying process takes 5 days, after which you have a dried chocolate bean, which looks something like a coffee bean, but much bigger. We learned that chocolate, in it's pure form, before Hersey gets a hold of it and ruins it, is so high in anti-oxidants that just two chocolate beans is comparable to 4 cups of blueberries. That's right, I said it, chocolate is good for you!

We then moved over to the tasting deck where the real fun began. Sitting on a wooden porch, over looking the panoramic sea view, we began our chocolate experience. Caribeans grows and harvests their own chocolate, but they also purchase beans from other farms in the area that don't have their own workshop to turn the chocolate from a bean into a bar. And since the trees only fruit about every 4 months, having several sources of beans helps them keep up with demand. We sampled chocolate from Bananito, Cocles, Hone Creek, and the Kekoldi  Indigenous Reserve. Each piece of chocolate was 72% cacao and 28% local sugar cane. Each one tasted so different! Jeff had us break the piece of chocolate to listen for the different "Snaps!" that the chocolate made. Then we smelled them, took small bites, savoring each piece and describing the different, unique tastes that each chocolate had. The different tastes could be from the soil where the trees are grown, the about of humidity in the air, or differences in the fermenting and drying processes. After we sampled the 4 chocolates on their own, we were given the Caribean's version of the Aztec ceremonial chocolate drink. Pure cacao, hot water, cayenne, vanilla, and honey all mixed together, served warm in little glasses. The heat of the cayenne plus the strong chocolate instantly made me feel powerful and ready to take on the world. No wonder it was the drink of the gods and consumed regularly by those wealthy enough to afford it.

We chased our chocolate shooters with, you guessed it, more chocolate! The same 4 chocolates we had tried before, were brought again, this time in smaller pieces, along with 2 trays of herbs and spices. One tray had cinamon, cayenne, curry, sea salt, black pepper, and ground coffee while the other had peppermint, ginger, lemongrass, cilantro, oregano, vanilla, and garlic. Yes folks, that right, raw, minced garlic. We were told to take pieces of the chocolate and make our own flavor combinations. One of my favorite was the garlic and curry powder combined. The ginger and lemongrass was also really good. And I liked the vanilla and cayenne. Ok, I liked all the combinations I tried. Who isn't going to like chocolate, plus amazing spices and herbs? And, the herbs all came from the little herb garden right next to the tasting deck.

So, hoped up on chocolate, we proceeded down to the workshop to see where the magic happens. Paul built the workshop himself with the intention of doing everything as low-tech as possible so that the process can be taught and replicated to other small cacao farmers. In the workshop, the beans are roasted, just like coffee beans and then the outer shells are removed in a grinder of sorts. Once the chocolate has been sifted from the shell, it gets put in what is called a melanger. This is sort of like a huge mortar and pestle, which grinds the coffee for about 72 hours until the natural oils begin to heat up and the roasted chocolate bean litteraly turns to liquid. That's it, nothing added, no water, no milk, no other liquid, just the dried bean, ground for 3 days, and BAM! Liquid gold! At this point in the process, you can add other flavors if you like, and this is usually when the 28% sugar gets up in the mix. We got to dip spoons straight into the melanger and lick off pure, fresh, warm chocolate, a la liking the cookie dough out of the bowl, or cleaning the brownie residue off the spoon, but let me tell you Toll House doesn't have diddly sqaut on Caribeans!

Roasted beans, also not my photo, because I suck at remembering to take my camera anywhere!

With one last treat, a sneak peak at a new flavor Paul is working on, we sampled a chai chocolate bar, which was delicious, and began our descent from chocolate heaven. Empowered by all that chocolate, the walk back was quick and we made it down the hill just before it started raining. The family from Texas had a great time and the little girl got her fill of chocolate. Jahsiah, who never liked chocolate before coming here and trying real chocolate, was excited to have learned more about the history of where we are, and I was simply content to have done something other than make drinks on a Saturday afternoon. We thanked Paul and Jeff and headed to the car, wanting to get home and feed the dogs.

It was a great experience to finally go on the chocolate tour. So much fun to learn about the history of cacao, the history of the area, explore a different part of this rich land, and taste so many delicious things. If you ever find yourself in the Puerto Viejo area, you have to do the Caribeans Chocolate Tour. You'll leave feeling god-like and with a suitcase filled with chocolate bars for your friends and family back home. That is if you can manage to not eat all the chocolate before you do, in fact, return home.


**Caribeans offers tours Tuesdays and Thursdays at 10am and 2pm
                                  Saturday at 2pm
The price is $26 per person. Reservations not required but recommended for large groups or for times other than listed.