I am dressed in a 17th century mantua in this picture demonstrating grinding roasted cacao beans into chocoalte. The insert shows raw cacao beans. The photographer is Hoag Levins.
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Bites of Food History 
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By: Delana Kaz on January 18, 2011
at 1:09 am
Your blog never ceases to amaze me, it is very well written and organized.’::..
By: Computer Fan on March 15, 2011
at 2:43 pm
I am an re-enactor at the historic Hearthside House in Lincoln, RI. This year I will be taking on the role in the Mansion as the cook. I will need much research in historical cookery. Your site will be an inspiration to my new role.
By: Lady Estelle on March 14, 2012
at 7:36 pm
You look lovely! And I’ve never seen cacao beans before – would you roast or cook them in some way before processing them further?
By: Lois on October 24, 2012
at 9:37 am
Thank you Lois! You are exactly right. The beans are roasted, then the hulls removed, and the nibs are then processed into 100 percent chocolate. My next chocolate workshop is February 2, 2013 when participants roast and process the beans into chocolate.
By: hearttohearthcookery on October 24, 2012
at 10:23 am
Oh if only I lived nearer! I’d be a regular at your classes!
By: Lois on October 24, 2012
at 10:25 am