Guatamala
Tomorrow in the jungle, place and time, nature and poetics
We follow the paths between the numerous cocoa trees for quite a while until we reach the entrance to the farm again. While we exchange our thoughts about all the new information, we navigate back to the communal area, where the staff have already prepared a little surprise for us. A golden yellow cocoa fruit adorns the table and is waiting to be opened. Jenny explains that by shaking the fruit, we can determine whether it is ripe and ready to open. The inside must be detached from the shell and move when shaken. I take the cocoa fruit in my hand and shake it vigorously and indeed! I can both hear and feel it. The inside of the fruit beats against the walls of the shell, revealing that it is ready to be opened.
Here in Utopia, the fruit is opened jungle style, on the sharp edge of a wall. I take the cocoa fruit in my hands at both ends and hit the middle of the fruit against the sharp stone. The fruit has to be turned continuously until the shell breaks open and you can see the fresh cocoa beans wrapped in white pulp.
The fresh beans have a bitter taste, while the white flesh has a sweet note. Jenny explains that cocoa beans in this state have the highest value of vitamins, fats and minerals as well as a higher value of antioxidants than blueberries, for example. However, this has nothing whatsoever to do with the taste of chocolate, which makes me particularly curious about the further processing of the beans. She explains that the freshly harvested beans have to be fermented for a period of 5 - 7 days and then dried in the sun for 8 - 10 days to enable further processing.
Fortunately, the team at Utopia has already taken care of these steps for us and prepared a large bowl of fermented, sun-dried cocoa beans. Together we go into the kitchen and roast them for about 6 minutes, filling the air in the small kitchen here in the middle of the jungle with incredible aromas and the scent of chocolate. As soon as the beans make a sound, similar to roasting popcorn, we take them off the hot plate and put them straight into a large bowl to cool down.
With the cooled beans, we make our way to the table, which has been prepared with two bowls for each person. One for the bowls and the other for the cocoa. Jenny distributes the roasted beans on the large wooden table and explains that the easiest way to peel the beans is to twist the shell briefly while applying slight pressure.
Fortunately, the team at Utopia has already taken care of these steps for us and prepared a large bowl of fermented, sun-dried cocoa beans. Together we go into the kitchen and roast them for about 6 minutes, filling the air in the small kitchen here in the middle of the jungle with incredible aromas and the scent of chocolate. As soon as the beans make a sound, similar to roasting popcorn, we take them off the hot plate and put them straight into a large bowl to cool down.
With the cooled beans, we make our way to the table, which has been prepared with two bowls for each person. One for the bowls and the other for the cocoa. Jenny distributes the roasted beans on the large wooden table and explains that the easiest way to peel the beans is to twist the shell briefly while applying slight pressure.
While we peel the beans, I ask Jenny a few questions about her personal journey to cocoa and her relationship with this fruit. To my great delight, Jenny agrees to record my little interview with her, which you can also listen to here.
Jenny tells me that she has been conducting cocoa tours here in Utopia for about 3 years and that this has led to her great love for the tree and the fruit. She tells me that she has conducted up to 28 cocoa tours in a period of 2 months, which has allowed her wealth of experience to grow incredibly over the years.
She enthuses about the history of cocoa and emphasizes its importance when working with it. Thousands of years ago, cocoa was revered and regarded as the fruit of the gods. For Jenny, the numerous medicinal properties in particular make cocoa an incomparable fruit that not only nourishes the body but also opens the heart.
Jenny tells me that she has been conducting cocoa tours here in Utopia for about 3 years and that this has led to her great love for the tree and the fruit. She tells me that she has conducted up to 28 cocoa tours in a period of 2 months, which has allowed her wealth of experience to grow incredibly over the years.
She enthuses about the history of cocoa and emphasizes its importance when working with it. Thousands of years ago, cocoa was revered and regarded as the fruit of the gods. For Jenny, the numerous medicinal properties in particular make cocoa an incomparable fruit that not only nourishes the body but also opens the heart.
“It opens up your heart” – Jenny
From the cocoa bean to chocolate
Jenny takes the peeled beans and crushes them in a blender. Time to wait, because in order to make chocolate from the beans, the cocoa nibs have to be turned into a liquid mass. Jenny explains that in Utopia, chocolate is made with a ratio of 70% cocoa and 30% sugar, which is why she continually adds a little sugar.However, watching the various stages of the process in real time and tasting a small spoonful of the mixture every now and then makes the wait a very pleasant one. Another highlight is the freshly brewed tea, which is made from the leftover cocoa shells. Boiling the cocoa shells transforms the water into a soothing drink that has a chocolatey taste and is also known for its happiness-boosting effects.
After a good half hour, the once crunchy beans turn into a deliciously fragrant liquid, which we now use to make our own little chocolates.
There is also a variety of toppings to choose from. From peanuts, salt and raisins to chili and cinnamon. I mainly opt for chili, because the combination of cocoa and chili is said to increase the absorption of the good properties of cocoa, such as flavonoids, i.e. antioxidants. Unfortunately, a large proportion of the original vitamins and minerals are lost during the various processing of the fresh cocoa beans, but a good proportion of the antioxidants are retained. It is also interesting to note that milk chocolate is said to make the absorption of antioxidants in chocolate even worse.
So the darker the chocolate, the healthier it is. According to this, eating dark chocolate is said to support the health of the brain and cardiovascular system as well as having an anti-inflammatory effect.
The last step
The third and final part of our trip to Guatemala is about the last step of the chocolate tour.
