The Cacao World Wiki
February 16, 2009
I now have my own Wiki to organize and archive the majority of my research which includes charting a cacao map. A few days ago I thought, I ‘d like to create a map of the 20/20 zone. What is the 20/20 you might wonder? Well, the 20/20 is the zone 20 degrees north and 20 degrees south of the Equator where the Cacao tree can grow. What I know at this moment is, there are nine species of Cacao tree. My novel is about a group of people who love chocolate, so I begin with Theobroma Cacao which is the species that produces bean varietals used to make chocolate:
Forestero (most disease resistant, Cacao Nacional is of this variety), Criollo, (frequently devastated by disease), Royal Criollo (preferred by the Olmecs and Mayans, grown in Chiapas), and Trinatario (crossbreed of Forestero and Criollo).
The map markers are categorized by cacao tree species and bean variety. Each marker contains information of interest or perhaps just a note that I’m researching, a check back later hint. Organizing my research using maps and wiki is another creative outlet and holds more interest than sitting at a desk strewn with papers and notebooks. On the blog, there’s a wiki banner on the sidebar. Remember: this is a work in progress, so be kind, leave a message and check back often. Thanks.
Related Links:
Royal Criollo Cacao of Xoconusco
- Mayan small-scale growers Fair Trade cooperative, organic certified
A Chocolicious Valentines Day Expected During Recession Credit Crunch
February 14, 2009
Source: Wikicommons. anthropomorphic_valentine_crica_1950 is licensed under the Creative Commons Attribution ShareAlike 3.0
The news is that chocolate retailers in the United States and the United Kingdom are expecting banner sales during these tough economic times. We will know soon if the predictions are correct and all the chocolate lovers got their fix. Someone is at the door …
Knock. Knock.
I’m not dressed, so I can’t open the door. Instead, I cheerfully shout in imperfect Spanish, Hola. Buenas. Limpias manana, por favor.
Translation: Hello. Good morning. (Ticos say buenas more than buenas dias). Clean tomorrow please, (I say this because the maids usually knock at this time).
No. It’s Gloria. How are you?
Gloria is the owner of the cabinas where I am staying. She is from Italy, near Bologna and when she speaks, that longing to visit Italy again returns.
Hi Gloria. I’m fine. Can you wait a minute please? I have to get dressed.
It’s the day of Saint Valentine you know? I have something for you.
Something for me? Wow … that’s nice. Thanks. I have to dress. Can you wait?
Don’ worry. I leave for you on the table. Here, on the porch.
Ok. Thank you very much. See you later.
Gloria left a package of Ferrero Rocher chocolates on the table which I am opening now. Good thing I bought milk yesterday because I LOVE chocolate with a glass of milk. If I were at home I’d dunk this chocolate in milk heated on the stove or in the microwave for one minute. If on the stove and depending upon the chocolate, I would add a touch of Madagascar vanilla and whip to create a bit of foam. I’m sure you’ve figured out that dunking chocolate in warm milk creates chocolate milk. Just a quick stir and … heaven. Sigh. Poor me, this time, I’ll just have to make do with cold milk.
Related:
Chicago chocolate retailers brace for Valentine’s Day surge.
Wiltshire is loved up for Valentine’s Day despite the credit crunch
Chocolate Begins with the Raw Cacao Bean
February 9, 2009
A history of chocolate from the Aztecs, Spain and France to modern day cultivation and production methods.
World Chocolate Masters
February 9, 2009
The goal of the main character is to become a chocolatier. These photos serve to remind me of the beauty and magnitude of that dream. Of course, this means that I must become an expert on chocolate – a delicious task.
I’ve already decided on the source of the characters interest, education and apprenticeship.The character must also contemplate what types of chocolates to specialize in: classic chocolate combinations such as chocolate/raspberry or chocolate hazelnut (my favorites), or cutting-edge such as chocolate/chili or chocolate/anise/berry. Other considerations: fancy or rustic appearance, to specialize in bars, pralines or truffles, packaging (simple, rustic, elegant), and range of products.
One problem to surmount is financing. The setting is present day and the current economic crisis is one obstacle.
NaNoWriMo Day 8: In Quito, Ecuador
November 8, 2008
SOUNDTRACK: La Mas Completa Coleccion y 12 Grandes Exitos (Mariachi Vargas de Tecalitan) Beautiful Day (U2, Live From Slane Castle) and Kill Bill Volume II
Today’s word count: 1,204
Word Total: 4,046
I missed the 2,050 word goal by 846 words and according to the progress meter, I am doing exceptionally bad. Chris of NaNoWriMo posted this message on the 5th.
I spoke with the Great NaNoWriMo Calendar this morning, and she said we should be at about 8333 words by the end of the day today. She also told me that some of you ignored her suggestion to be at 6666 words yesterday, and that she may let you slide on that if you get to 8333 tonight.
I don’t know what may let you slide means. I’m not discouraged at all, in fact I’m pleased with how the plot has developed. I finished Chapter three. Yesterday I excerpted part of that chapter: the description of Trills chocolate pantry and Ruby dancing around the living room to Hole. The scene continues with Trill entering the room from the kitchen where he’s been preparing cioccolato caldo. They argue, settle down and begin to talk about Sweets Lady, who now has a name: Nesha. I searched on Nesah after I wrote it found out that it’s a real name, Russian in origin, and means pure. Nesha is Ruby’s mother. She mailed Ruby a postcard from Quito. She is there to learn more about Ecuadorian cacoa.
Chapter four is about Nesha in Ecuador. There are three new characters, two are cacoa experts. Nesha has already faced racism in Ecuador. This is appropriate for this story given that racism is a problem in Ecuador and many countries and something that people of color have to deal with.
Cocoa seeds in the fruit or pocha. Public Domain Image. Source: WikiCommons used with perimission from PD-USGOV-USDA-ARS
