South America – Making Chocolate in Peru

Chocolate. At least 1.5% of the world’s chocolate comes from Peru. In fact, the average Canadian consumes approximately sixty-five, 100g chocolate bars per year! (Fifty-five bars in USA).

Naturally, Kim and I had to investigate this further at the ChocoMuseo in Lima.

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Cacao beans start like this! They must be kept shaded and beans only grow on the tree trunk.

 

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Time to roast the beans. Constant stirring required, or they burn.

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Husking and crushing the beans.

 

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Result: cacao powder!

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Kim the bean crusher.

 

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Small interlude to make a spicy version of hot chocolate.

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Through the magic of television … or something … we are now pouring milk chocolate into molds to make our custom chocolate.

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Selecting our ingredients carefully.

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Final result! Who knew there would be a pregnant lady mold. Only in Peru!

 

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