On the Chocolate Trail in Belize

Photos
Theobroma Cacao, the scientific name for a chocolate tree, means "food of the gods.
— Joshua Berman
0809_BelizeChocolate launcher image
Southern Belize's chocolate trail begins with a visit to an organic cacao farm.
— Joshua Berman
In their raw fruit form, cacao seeds are covered in a sweet, slimy, edible pulp that must be processed before they become chocolate.
— Joshua Berman
After fermenting and drying the cacao seeds, the next step is to remove the shells by hand.
— Joshua Berman
Cyrila Cho, a modern-day Mayan, offers a day of chocolate making in her home in the village of San Felipe.
— Joshua Berman
Cleaning the beans at the Cho family's "Organic Master" chocolate workshop.
— Joshua Berman
Before grinding the seeds, Cyrila adds wild vanilla, sugar, and allspice.
— Joshua Berman
Making chocolate on an old matate, or grinding stone.
— Joshua Berman
Ancient Mayan royalty and priests drank chocolate in a spicy beverage; today's Mayans make homemade artisanal chocolate to sell to locals and tourists.
— Joshua Berman
Cotton Tree Lodge in southern Belize makes its own brand of chocolate in addition to offering guests a trip down the chocolate trail.
— Joshua Berman

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