I just made chocolate!
I like to try cooking all kinds of strange, new things. I never really mention it here, but it's been fun experimenting. One part of that is looking up native plants, and common garden plants, and making syrup and jelly and stuff out of them. My cousin just visited this afternoon. He knows a lot about plants. But as we walked through our garden, he was stunned that I could go around picking all these common flowers and stuffing them in my mouth.
"I've been around fuchsias my whole life and never knew you could eat them!"
"How is alyssum not in salads?"
The lilly pilly tree had berries, and he loved those too. None of these were planted as food. But I've been getting all kinds of interesting edible plants since I've been learning about them. I've even dug up some weeds to bring home, like dock, purslane, plantain, and mallow (I can't wait to make marshmallow!).
I've been trying plenty of normal recipes too. Including foods from around the world.
I never thought I'd get to make my own chocolate. I'd never seen a cocoa pod outside of pictures. The closest I'd gotten was when there was a bowl of raw beans at some informational table. They let me taste a crumb, and it was like strong dark chocolate. I once even found dried cocoa fruit at Trade Joes, but it wasn't that great.
Then last week, we spotted whole cocoa pods at an Asian market. They were expensive. About $20 for a single pod. But I had to try. Some of them looked a bit moldy, but I picked one that looked okay. It was huge and brown. Apparently there are many types. I actually saw some wild cocoa trees in Peru, which was awesome (see the flowers growing right out of the trunk).
I had to open the pod within a couple days, because some fine mold was growing on the outside. Luckily the inside is what counts. I cut it open, and there was a cluster of white juicy fruits clustered together. Mom and I chewed off all the fruit to reveal the dark seeds inside.
I did some minor internet digging. It said to leave the beans to ferment for a week. But after a couple days, some were getting mold on them. I pulled out the moldy ones, and found a simple recipe that worked fine for my purposes. I roasted the beans last night. Today I ground them up with a bit of sugar, and some avocado oil (because I didn't have cocoa oil). I didn't have many beans, so it wasn't enough to fill my small blender. I couldn't get to a creamy texture because of that. I ended up with something that looked like a damp clump of coffee grounds. And it was really good. Like a crumbled chocolate bar that was crispy.
I'm going to see if I can sprout the moldy beans. Attempt to grow my own!