The cacao bean has a much longer history than most people even realize, it can be traced back to ancient texts where it was used in ceremonies, for medicinal uses and in cooking.

There have been archaeological digs that have recovered whole cacao beans and vessels, which were believed to be used for drinking cacao and can be dated as far back as Belize between 600- 400 B.C. This was such an important bean to some civilizations that it was used as currency. Read More→

Many think that making chocolate is a time consuming and difficult process. With careful research we have prepared the easiest recipe to make the daunting task easy for you. You need to begin with getting cocoa pods from which we can get cocoa beans.

These pods have to be crushed and the pulp surrounding it needs to be extracted. This pulp has to be then fermented in a natural way for about six days. The fermentation can be done in boxes or in open heaps after the beans have been dried. Read More→

I do not understand why so many “so called” chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, ’nuff said. True- The fruits from the cacao tree which may be brownish-yellow to purple, and contain 20-40 seeds or cacao beans in a pink, sweet-sour pulp. Each pod generally produces 20 to 40 almond-shaped cacao beans. It takes 20 to 25 pods to get 2 pounds of cocoa. The cocoa bean brings us pleasure in so many delicious ways and just a piece or two gives a nice energy boost. Chocolate has flavonoids, a group of chemical compounds that are antioxidants and heart-protective. Other studies have shown that dark chocolate can lower blood pressure and improve peoples cholesterol profile. What is new is that it identifies a new mechanism: chocolate appears to make blood less “sticky,” much the way aspirin does. Read More→