Caribbean Princess
January 17 – 24, 2016
Houston-Cozumel-Roatan-Belize-Houston
 

 

January 19th Cozumel, Mexico

I can’t remember how many times we have been to Cozumel and always enjoy our time here…it has always been on a cruise and thankfully it is a good long day, but, if you have planned an excursion it takes up a good part of it so you miss it…as Tom as done on the last three visits here…leaving me to visit and discover. He did an America’s Cup mini race with another race boat while I did a chocolate and wine pairing before going shopping. I do know quite a lot about cacao from various other trips I have taken but this time I got to make my own chocolate bar – from grinding the beans to setting it all into a mould. Mine had cinnamon from Tabasco, vanilla and sugar cane in it, but not much as I was making this for Tom and he likes a really dark chocolate. White wine usually goes better with a sweet chocolate or white chocolate and red wine goes better with a dark chocolate. We sampled white, white with coconut, milk, hazelnut, cactus, chile pepper and coffee chocolate. We also tried honey with cacao nibs and vanilla in it. We found out that white chocolate is made with the oil of the cacao bean and should be yellow in colour. We also tried Pueblo enchiladas which is a traditional dish in Mexico covered in mole sauce….very good. The chocolate martini we had at the beginning of the demonstation put us all into a great frame of mind. Now a days chocolate is made with sugar cane, vanilla and cinnamon but back in the days of ceremonies and sacrifices it was made with pepper, chili peppers and another spice that tasted like paprika to me.

https://en.wikipedia.org/wiki/History_of_chocolate
http://news.nationalgeographic.com/news/2002/07/0717_020717_TVchocolate.html
http://www.electrummagazine.com/2013/04/maya-and-aztec-chocolate-history-and-antecedents/

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