Share 'Fermentation and old varieties'

I am recently back from 3 months in Nicaragua and southern Mexico, my secondary goal being to understand more about cacao, and make better chocolate. In the past 5 years I've been trucking around Nicaraguan cacao farms, and making chocolate-- only dark, and uncontaminated by ingredients other than sugar, fat and occasionally vanilla. My science is practical but I love the harder stuff too. I'm i…