Weekly Photo Challenge: Threes

Posted: February 21, 2014 in Weekly Photo Challenge
Tags: , , , , ,

I just returned from a wonderful trip to Costa Rica. (Plenty of blog posts on it if you care see some of what we saw.). One of our adventures was a visit to Villa Vanilla where, besides vanilla and other spices, they make chocolate. Here are three photos, and a wrap-up photo, to get you from pod to chocolate.

To see more examples of “Threes“, click on the word.

Pick the cacao pods.

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Take out the pods which, at this point although edible, look very sci-fi!

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Dry the pods.

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Once the pods are dry, it’s time to grind them into cacoa powder so you can make chocolate. Kept in the fridge to stay firm in the heat and humidity, the chocolate we tasted was the best I’ve ever eaten. It was slightly grainy, very dark and totally wonderful. The grinder in my “cheat” fourth photo is the style that would have been used by the Aztecs as they prepared their aphrodisiac drink.

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Comments
  1. znjavid says:

    The pods look embryonic before they’re dried!

  2. Ah, amazing! I’m bubbling over with jealousy, because I’ve been on a mission to eat all the exotic produce I can out here in Hawaii and raw, fresh cacao pods are high on the list. Sadly, they’re all grown on the Big Island, so it’s incredibly unlikely I’ll come across any on Oahu. Doesn’t mean I’ve stopped looking though… Perhaps I’ll just need to plot out another expedition to Costa Rica soon.

  3. […] Weekly Photo Challenge: Threes | This, that and the other thing […]

  4. Sandra says:

    Interesting photos Janet.

  5. K.Z. says:

    great post! i love homemade chocolate too. πŸ™‚

  6. This photo trio is both amazing to look at and educational. I love Costa Rica – glad you had a great trip!

  7. A great post. We don’t think of how chocolate begins, we only think about it when it has been processed so much. Time to eat some more now. πŸ˜€

  8. Janet, I love this weekly photo challenge. My very favorite…chocolate. You were so close to Nicaragua. Please come visit us on Ometepe Island next time you’re in Central America.

  9. […] Weekly Photo Challenge: Threes | This, that and the other thing […]

  10. M. R. says:

    Gawd, Janet! – the insides of the pods are … well … you said science fiction, and that’s about spot on. Lordy …!

  11. I found the images almost erotic… so lush and compelling. And a latte, now I need one! πŸ˜‰

  12. […] Weekly Photo Challenge: Threes | This, that and the other thing […]

  13. You can’t go past good chocolate! Who would have thought something so delicious could come from something that looks so ugly and weird.

  14. mpejovic says:

    Great idea for this theme!

  15. Glad to see this. I visited a chocolate museum a number of years ago and I don’t think they showed the undried pods.

  16. FireBonnet says:

    That middle shot IS sci fi… I hope I don’t think of that the next time I eat chocolate… It’s a great story of three (plus one). πŸ˜‰

    • LOL! I’ve probably ruined chocolate for a lot of people, at least for a time. Glad you liked the story, though. I think that middle photo’s probably one most people haven’t seen (or wanted to see!)

      May you have much chocolate this weekend!

      janet

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  24. 2wisemonkeys says:

    Had no idea that’s what it looked like.. Love learning something new every day.

  25. Madhu says:

    Wonderful take! I just realised that I had never sen the inside of a Cacao pod! So thank you for shot 2 πŸ™‚

  26. thirdeyemom says:

    I LOVE Costa Rica! I volunteered there four years ago. It is such a lovely place! Looking forward to reading more about your trip! πŸ™‚

  27. seeker says:

    No wonder cocoa is expensive. That’s a long process.

  28. […] Weekly Photo Challenge: Threes | This, that and the other thing […]

  29. Ceudah says:

    we have so many cocoa trees behind our home, but I posted about the water apple instead…

  30. Really interesting pics, Janet. I love vanilla flavour, but have never seen the plant before. πŸ™‚

  31. Tina Schell says:

    We visted Costa Rica but never went to a vanilla/chocolate plantation. I ADORE chocolate and would LOVE to try the hard core, real stuff. I usually do 82% cocoa and love the touch of bitterness. Bet this is fantastic! Thanks for the lovely and informative post!

    • Tina, the interesting thing about this chocolate was that it wasn’t really hard and smooth like a bar would be. It was a tiny bit granular, in a good way, and completely wonderful. I wish they would have sold it but if it had to be kept the fridge, we would have had to eat it right away–oh, terrible task. Glad you enjoyed the post.

      janet

  32. Interesting texture inside the pod.
    Hope the chocolate was tasty.

  33. pix & kardz says:

    those pre-dried pods – i would have never guessed that this is chocolate in the making! very cool. thanks for sharing

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  35. […] Weekly Photo Challenge: Threes | This, that and the other thing […]

  36. OOOOhh my! Both nice photos and very informative. I love good chocolate πŸ™‚ I’ve never been to Costa Rica, but it’s on my bucket list. i’ve always been facinated and at the same time a little scared of South America, it’s THE continent I have yet to explore. I almost went last year…Wonderful post! I love your writing style, it always capture my attention.

    /Maria

    • Maria, once I discovered dark chocolate, I wondered where it had been all my life!! My husband still like a Hersey bar sometimes but I’m a dark chocolate devotee. I’d never been to Costa Rica or Central or South America and felt a bit the way you do. So many people said that CR was great and we certainly didn’t have any trouble. There are parts of San Jose and probably other places that you should exercise caution, but we never felt unsafe. If I go again, I’d learn some Spanish before I went. My rudimentary German and French didn’t help. πŸ™‚ As for my writing style, I’m happy you like it and thanks so much for letting me know that.

      janet

      • Dark chocolate is my favorite as well. In my early 20’s I worked as a baker, and to stand out from the crowd I took a 12 week long class in fine chocolate. It was like art! So many things to consider, temperatures, speed while handling it etc. At the time I consider starting a company producing custom made chocolate with company logo’s on. I even got it financed, and when I was about to pull the trigger a company very similar to mine popped up in my small home town. There wasn’t a market for both of us, so I put my ideas on the shelf. It’s still there, but now it’s not as unique as when I first thought of it πŸ™‚

        Have a great day Janet!

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