Whilst my trip to Nicaragua was predominantly based around cacao research, I did take some time to explore my surroundings, absorbing the beauty and culture this amazing country had to offer at every opportunity. Morning tortillas made by the roadside, hummingbirds in the city parks, and some really stunning churches!
After our foray into the Nicaraguan jungle in search of the ancient heirloom cacao, meeting with farmers along the way, it was now time to harvest the beautiful golden-red pods of deliciousness we had gathered. Have you ever wondered what makes chocolate taste like, well, often many more things than just chocolate? It’s not as simple as you might think.
TUESDAY 10th MAY:
After an introduction to the world of fine cacao and its production methods at Ingemann’s processing and sorting facility, it was time to hit the (rather bumpy) road out to the cacao farms of north central Nicaragua. Here we would be meeting with the farmers, learning their trade and helping them with the harvest of some of their crop – the pods of the prized Theobroma Cacao tree.
SUNDAY 9th MAY:
It’s 4.45am on a Sunday and I’m running for a train to the airport with two backpacks strapped to me, trying to eat a banana and call a cab company. Uber have failed me!
I make the flight and set off on my most ambitious Chocolate Adventure yet. Having spent most of the last few years exploring some of the best chocolate shops in far-flung corners of the world, and having worked as a chocolatier, it was now time to get down to basics, to go right back to the beginning and discover what really goes in to creating one of the worlds’ most popular treats.