Cacao - Ecuadorian Chocolate

We were able to hear a presentation on Ecuadorean chocolate, which is where most cacao beans are harvested. We discovered that part of the reason for the tastiness of Ecuadorean chocolate is that so many plants grow near the cacao trees, the tastes from other plants are absorbed creating a very rich flavor. After showing us a cacao pods, he opened it and scooped out some of the beans. They are covered with a slimy white substance that when put in your mouth and suck on them, taste like a sweet-and-sour fruit. We were told not to swallow the seeds. Then we were shown how chocolate was changed into powder and oil. The best part, of course, was having tasting opportunities. I prefer milk chocolate, but the dark chocolate was pretty good.