IslaReina's Page

I don't know much about this topic but it doesn't look good.

http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/5119145/Diseases-hurting-chocolate-crop.html

I was honored to visit the operation of chocolate maker Carlos Eichenberger last week in Guatemala City. Me, just a mere student here for one year but he was nice and patient enough to take the time and show a complete stranger into his home and show me the complete process from bean to bar. Carlos buys the already fermented cacao and then starts with roasting and goes all the way to wrapping each bar himself. Everything about his process was precise and maniacally exact. If there was so much… Continue

I've been in Guatemala for about 2 1/2 months now and today I had my first taste of good chocolate. It was quite by accident. I stopped by the University and I spotted a corner bakery where I could enjoy a coffee and make a few phone calls. On my way out I saw wrapped in cellophane with bright yellow ribbons, bars of chocolate. It read "Chocol 'ha: Chocolate Oscuro, 62% Cacao". Mmmmm! I immediately bought it, it was a good deal for 18Q (about $2.50 or so). It was delicious! I really should have… Continue

Hi! My name is Michelle and I'm an American student living in Guatemala City while I teach at the Universidad del Valle de Guatemala and write my dissertation. Although my studies have nothing to do with chocolate, I'm very interested in collecting artifacts or replicas that deal with chocolate, chocolate making and enjoying. I've read quite a bit on the subject and have entertained the idea of writing a book on tasting chocolate; how to tell the good from the garbage. I can't write that book… Continue