That's excellent George.....as a confirmed and eccentric chocoholic myself, I admire your passion for your art......and your chocolate! Your box looks just like a big hunk of chocolate!!
I am sure I am going way off track again, but I thought you might enjoy these images. One of my main priorities on our annual trip to Costa Rica is to visit a cacao plantation in the rainforst. "Cacao" is the seed from the pod or the Theobroma cacao tree which "cocoa" or chocolate is produced. Every chocolate fanatic should experience raw "cacao" at least once in their lives. The process in producing "cocoa" from "cacao" is an interesting yet simple (except for growing and caring for the trees) procedure. Here is one of the pods growing on the tree......
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After the seed pods are harvested and the seeds separated from the pods, the outer protective layer on the seeds is removed, and the seeds are set in the hot tropical sun to dry. These seeds must be kept dry at all times, and when the typical rainforest rains appear, the whole trays are wheeled under a protective drying shed, so they can continue to dry even if it is raining. When these seeds are in the hot sun, the warm seeds give off an amazing aroma.....you guessed it; cocoa!
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The dried seeds are then ground to a rough powder in a volcanic rock "mortis and pestle". At this point, a typical drink is made from the ground seeds and hot water to which you can add sugar, vanilla, cinnamon, hot pepper or other rainforest spices and herbs. The drink is a little "raw" in flavor, but quite refreshing.
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The process using the same "rough ground" cacao is ground more using finer grining stones and other hand made tools. When the fine ground cacao is to the consistency of powder it is placed in a plastic bag and suspended over a pot of boiling water ( a make-shift double boiler). A reaction between the heat and the cacao powder melts the powder into a thick liquid......chocolate. The raw dark chocolate (100% dark) is poured into small molds, and within a minute or two it solidifies into dark chocoalte bars. The process is repeated with all the components mentioned above, and the results are fantastic! My favorite was and still is cocao with cinnamon and only a small amount of sugar.
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