We — as in me and my intrepid student helpers, Natalie and Tanner — harvested a chocolate bean from the Theobroma cacao tree growing in the greenhouse. We cured the seeds within the bean, dried them, then roasted them. We then ground these seeds in a coffee grinder and made pure cocoa. We added this fresh cocoa to ground coffee, perked it, then added sugar and half and half. We essentially made mocha. It was delicious! The smell was divine.
We made of video of each step in the process. Watch our chocolate making adventure:
***I’ve been referred to as ‘professor’ Sonderman in this video. While I am flattered to be thought of as a professor, I am not an actual professor.