From Bean to Bar: Chocolate

In American households, chocolate is a staple food item which people become hooked on as kids. But the process to make this sweet delicacy is unknown to many. Are there trees that bear M&M's? (maybe in Willy Wonka's world)

The main cocoa harvest takes place during the rainy season (roughly May-November). Each tree produces dozens of fruits - dense leathery seed pods that house the seeds, or "beans," in a sugary white flesh. Once the fruit has been removed from the tree, each one must be cut open and the seeds removed.

The seeds are then deposited into wooden crates and turned daily to facilitate fermentation for about 6 days. This allows the pulp to fall away from the seeds and ultimately heightens the flavor of the beans by breaking down their cells and allowing the basic elements of the cocoa to react with the fermenting pulp. Once fermentation is complete, the beans are dried in the sun for several days. The dried beans are then roasted over an open flame, which further develops and even preserves the flavor of the cocoa, and leaves the thin shells of the beans dry and brittle. The beans are then cracked open by hand, and the shell removed, revealing at last the cracked kernel, or nibs.

The principal product of La Iguana Chocolate is cocoa powder. The beans are ground by hand at least three times, alternating rough and fine grinds, with a period of air-drying between each grind. The end product is a fine cocoa powder, which, unlike commercially manufactured cocoa powder, retains the cocoa butter of the original bean. In addition to the beginnings of milk and dark chocolate production, La Iguana Chocolate is using its cocoa powder to produce an array of natural chocolate soaps.

This description mirrors the production line of La Iguana Chocolate, but other chocolate-producing regions use a similar method, but on a larger scale. I will have the opportunity to experience the harvesting and "de-podding" of the cacao bean step during my 2-week stay! To understand the production process thoroughly, click the link and watch this short video that defines chocolate production in Venezuela --- How is Chocolate Made.

Why Go?

The reasons why I chose Costa Rica are not stunning to many people who know me. I enjoy the unknown and love an adventure! My personality is vibrant and willing to accept bold challenges anywhere in the world. In addition, I have a yearning experience other cultures foreign to my own. If someone examined my passport, they would find entry stamps from India, Argentina, Canada, and Spain. So far I have only experienced a few destinations, but I have time -- I'm only 22!

Leading upto college graduation, my best friend David and I expressed interest in traveling somewhere and doing something fun during the summer. We explored the possibilities before we diverged in different directions: hiking the Appalachian Trail, spending a week at the beach, taking a cross-country roadtrip or WWOOFing in Central America. The last option sounded the most exciting but money was the tightest concern. We chose Costa Rica because it seemed the best -- exotic wildlife, tropical climate, beach access, and an opportunity to speak Spanish. In addition, Costa Rica is filled with WWOOF volunteer farms that catered to our liking! So far so good, but at the last minute, David had to back out for personal reasons.

His decision did not deter me from embarking on this adventure. I found a bargain fare through Spirit Airlines for $370 roundtrip (Atlanta to San Jose) and confirmed my dates - July 3 to August 11. The entire month of July, I will work on organic farms through a network called WWOOF. In exchange for room and board, volunteers cultivate crops and learn about sustainable techniques of organic agriculture. I have chosen 2 farms to work: a cacao bean/chocolate farm in Mastatal near Puriscal called La Iguana Chocolate and a tropical fruit plantation in Uvita called Finca Carolina.


For readers not familiar with WWOOF, I posted a brief description of the WWOOF organization: WWOOF’s aims to provide volunteers with first-hand experience in organic and ecologically sound growing methods to help the organic movement, and to let volunteers experience life in a rural setting or a different country. WWOOF volunteers ('WWOOFers') generally do not receive any financial payment. The host provides food, accommodation and opportunities to learn, in exchange for assistance with farming or gardening activities. The duration of the visit can range from a few days to years. Workdays average 5–6 hours and participants interact with other WWOOFers from various countries.

During my stay, I plan to travel extensively along the Pacific side of Costa Rica and visit Panama for a week. I have pinpointed a couple towns to explore, and I will be carrying all my belongings in a backpack and trekking solo. If I'm lucky, I hope to view an active volcano, bathe in a waterfall and relax in a bubbling mud bath, and see the Panama Canal and some spectacular wildlife (toucans and sloths). I have decided to live a simple lifestyle by eating vegetarian, bathing minimally, not shaving and experiencing nature in the fullest.