On the farm here in northern Ecuador, we pick and process cacao every other Thursday, allowing us to control each step of the bean-to-bar chocolate making process.
Preparing the Premiere Wonder Grinder
The recommended solution, according to the all-knowing internet, was a mix of 1 cup of white sugar and 1 cup of vegetable oil, and it whipped up like a half-caf full fat soy latte. I’m actually kind of proud of it, disgusting as it is. I had wanted to clean out the sweet emulsion with some paper towels, but we don’t keep any on the farm, so I went out to find some leaves.
Premiere Wonder Grinder: The Aftermath
Good news: this stuff makes great glue, and I got to bachata & salsa dance around the kitchen as I got more leaves from outside. Also, after years of wondering I finally understand how mayonnaise works.
Bad news: this is a really gross, though somewhat ecological process.
Have you ever had to deal with the learning curve of a new machine? Isn’t it a pain?