With the smell of cocoa

A pleasure to greet you again in this space friends steemians, today I come to comment on a plant with a little known fruit, but nevertheless the world melts before your cravings, I will talk about cocoa, the main raw material and base of chocolate . In Venezuela tropical country this fruit occurs almost all year round, parian cocoa is considered one of the best in the region, and the art of growing and harvesting this excellent fruit comes from our Indians, from its cultivation to its processing Cocoa is an exquisite fruit with a pleasant and pleasant aroma.

After harvesting the ripe cocoa in the plantation, the cocoa maraca seed is detached and it is left to tan in a sack for at least three days, after which the cocoa seed is placed in a patio or wagon. where the sun hits, this process takes at least 5 days, and after peeling the nut of the shell is put in a budare to toast until the almond is cooked and the shell can be easily detached, the grains already peeled and selected They go through a mill to form a homogeneous paste known as cocoa paste similar to bitter chocolate, hence the smells and flavors of this ancestral culture.
I hope you liked my publication, dear friends! photo taken by my LG G2 mini D620
![20180611_073955.jpg] Processed and unshelled cocoa almond.

().![20180613_102036.jpg] Cocoa plant with the fruit.

()![20180613_102036.jpg] Cocoa plant with the fruit.

()![20180706_125908.jpg] Selected dry cocoa beans to bring to the fire and toast.

()![20180608_084443.jpg] Selected dry cocoa beans to bring to the fire and toast.

()![20180611_074004.jpg]

()![20180611_074147.jpg]

() Cocoa paste, already passed by the mill.