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Moving around the Chocolate Center of the Universe –Cotton Tree Chocolate, you will get a very pungent, sweet and a tangy smell which slowly drifts upwards in the air. You can contemplate delicious iced mocha melting in your tongue as you slowly move in the region – Toledo, has taught the chocolate lovers, the main reason behind chocolate smelling and tasting, the way it does now.
Cacao is the largest export of Toledo district and I am privileged enough to have seen its different stages of production. I have visited the cacao farm located in San Antanio village. You will be completely amazed to see football-sized pods, blissfully hanging from the tree trunks. I couldn't resist, chopping one such pod and tasting it – it was sweet, tangy and tasted like cotton flesh around its seeds – however, it didn't taste anything like chocolate.
These pods are normally taken home, cleaned well and then wrapped in banana leaves before placing them in wooden boxes, for at least 7 days to ferment them. It is true, that chocolate goes through a fermentation process, which most of us are not aware. This is actually the reason why chocolate has such a mouth watering taste.
Chocolate is brewed in a modern way in Punta Gorda Town, which is the county seat of Toledo with a slight Caribbean style. The homemade grinder used in the process is normally powered by an effective electric drill. An electronic hair dryer is generally used expedite the process of separation. Vanilla and powdered milk replaces allspice, tortilla and black pepper too. An effective and sophisticated mixing device is usually used to stir the mixture, to get a preferred consistency which is poured into molds and left to slowly harden into the desired shape.
Your loved mouthwatering chocolate is actually prepared in this way!
Want to own a cacao farm, email us for the list of farms in belize.