Cover Picture

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.

Responses

  1. This is really interesting, You’re a very skilled blogger. I have joined your feed and look forward to seeking more of your great post. Also, I’ve shared your web site in my social networks!

  2. Your blog never ceases to amaze me, it is very well written and organized.’::..

  3. 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.

  4. You look lovely! And I’ve never seen cacao beans before – would you roast or cook them in some way before processing them further?

    • 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.

      • Oh if only I lived nearer! I’d be a regular at your classes!


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