Ground Chocolate

This is coarse ground chocolate I have produces from the cacao pod I fermented and roasted.  This is not however all of the cacao nibs I made, only about a third of it.

This is much closer to how chocolate was originally used, pounded to a mass and added to whatever, usually a drink.  This however has sugar added and can be called about 70% dark chocolate.

It really does have a good flavor to it even if it is an extremely micro batch.  One of the things that contribute to flavor is the yeasts in the area it is fermented.  This is why I wanted to see how Texas chocolate would turn out before investing too much time or money in producing it in a larger scale.

Of course I will still have Claude no matter how things turn out.  He's got more leaves coming in again.  Yes, I said leaves as in plural.  There is a top leaf (height) coming in but there are also two side leaves coming in.  One of them has a very definite leaf shape and was the first to pop out.  They are at consecutive leaf points and about two thirds the way up the trunk.  Just saying trunk gives me chills.  He's an actual tree now with a thin bark.  So many of the other trees have not made it.  There are however several still at the office that are sprouting new leaves.  If all goes well they will be the other trees in the cacao orchard.

Back to the ground chocolate though.  I'm not sure I have enough to try to temper it.  We did kind of temper some ground chocolate once.  It had a snap but there was also more if it than this.  I'm afraid of scorching such a small amount.  Probably just eat it like this.  Maybe even as an ice cream topping.

Little Green Beans

These are the beginnings of the bean crop this year.  I call it a crop but really it's a whole 10 or so plants with a few beans each.  Enough to make a side dish from once they are big enough but that's about it.

We will have enough though to save some of the seeds for next year's garden.  Seed saving is the only way to get crops year after year, whether you do it yourself or buy from seed companies that only do seed saving.

Doing it yourself though has one distinct advantage over buying it year after year from a seed company.  You know how the plant is going to react where you live and there will always be small variations to a plant.  What grew is the best plant from the seeds you planted.  The beans, in this case, that grew are a snapshot of those plants.  Anything that made those specific plants grow that maybe made them a fraction better than the plants you thinned out or that didn't grow so well is preserved and passed on to next year's crop.  If you do this for long enough you will start to have a hybrid and something that, although it resembles the original plants, is not the plants you started with.  They will, hopefully,  be better.  They also might get cross pollinated from a nearby garden and come up with a whole different plant.  This happens a lot with commercial crops.  One plant will cross with another and the result isn't always what a farmer wanted.  Thus saving seeds can be a tricky matter.

Several of the seeds we have planted are from produce from the store.  This also can be fairly random since some produce is pollinated by a more fertile plant even though the fruit from that plant may not be as desirable.  Apples for instance are often cross pollinated with crabapples because they put off more pollen and help other apple trees produce better.  The fruit from the desired trees is good but the seeds may well be a cross between say a honeycrisp and crabapple.

Some things you don't want to cross.  Dill and fennel for instance will produce a plant that doesn't taste like either and doesn't smell all that good.

Five Leaf Green Bean Plant

You've heard of four leaf clovers, well I've got a five leaf green bean plant.  I'm sure it's just a clump of leaves that didn't make a new stem out of the previous leaf area but it still looks cool.

The garden currently has lots of leaves growing.  The basil has doubled in size since last week and the cilantro is growing even faster.  No need to go to the grocery store any time soon for these.

The single solitary carrot has no flowers yet but it's already five times bigger than any carrots that tried growing last year. The new leaves seem to just keep coming.

The green onion at first seemed like it might die back after the scapes were done growing and making seed but there are now even more leaves than they started with.  Lots of brown of course as the old growth gives way to the new though but that's to be expected.

The tomato plants should be making flowers any day now.  There are surely enough leaves but I plan to add a little more dirt and thin them  just a little more so there isn't so much competition for nutrients.  An of course feeding it all.  There are still inkcaps growing in the large pot.  I think the dirt was still more mulch than dirt and needs some decomposition. They're doing what they can and should be excellent next year if not by this summer.

Roasting Cacao

We began with the pod and decided to go all the way from pod to chocolate.  Fermenting was interesting since the mass couldn't hold the heat in for very long and often times I would end up holding the plastic bag they were fermenting in to give the yeast enough warmth to grow.  It took twice as long as it should usually take to ferment the beans but they ended up with a wonderful aroma.

Then we dried the beans and kept them sealed up so as not to absorb odors from anything in the kitchen we might be cooking or storing nearby.  For a little bit they were tossed in the freezer but this doesn't seem to have affected the final roast any.

While trying to figure out what to do at this point we weighed our options and the costs of those options.  We didn't want to try the oven again since it didn't work out so well the other times we tried it.  After some time we found that Pampered Chef had this air fryer that came with a rotating basket.  It looked almost exactly like some of the coffee roasters that were recommended to use to roast cacao beans.  Although not always in stock it was one of the items you could get half off if you threw a party and got enough sales.  So, for under $150 we got this and followed the recommendations in the Making Chocolate book by Dandelion Chocolate.  Looking back it could possibly have used another minute in the roaster but the fragrance is awesome.  As far as I know it's the only Texas fermented chocolate in existence as craft chocolate makers purchase beans that have already been fermented and dried.  Now all I have to do is get Claude (the cacao tree growing in my office) to produce pods and sugar from southeast Texas and I will then be able to produce a 100% Texas chocolate bar.