How to make chocolate at Chocomuseo:
First, you pick the cacao from the tree. The color must be yellow to be ripe. Next, you have to ferment the pod and pulp. The pulp is where the flavor is. Then you have to dry the seeds. You know if it is ready or not by the sound it makes when you shake it. You also know it is ready by the color of the seed. The inside should be brown. Then you have to roast the seeds. You roast the seeds on top of fire. When they are ready you will hear a popping sound like popcorn. Then you have to peel the seeds. You either smash the seeds with your hand or peel them fast because the seeds are really hot. After that, you have to grind the seeds. The Mayan used a stone pestle and mortar. It takes hard work to make paste. Last, you put seven cups of paste and seven cups of sugar to make sweet chocolate. You have to spin it for fifteen hours. That is how you make chocolate. – Riley
Roasting:
Peeling:
Grinding:
Mixing:
Finished Product:
