A few weeks ago our Jarai pastor mentioned his one cacao tree had ripe pods. He wasn’t planning to do anything with them, so we asked Josh to request some pods. I wasn’t sure how complicated making chocolate would be, but it turns out that it’s quite easy. So far we’ve made two batches.

1). Take the fleshy seeds out of the pods and allow them to ferment for 3-5 days. 2). Roast the seeds in the oven for about an hour and a half. 3). Shell the beans and winnow them. 4). Grind the beans in the food processor until it turns into a pourable liquid. 5). Add powdered sugar. 6). Pour into a mold and put in the refrigerator. 7). EAT! Not bad!