"Hi! I am a fellow chocolate lover traveling to Oaxaca in a few weeks. I read that you stayed with a host family....I would like to do the same thing, but I am having difficulty locating one over the internet. How did you locate a family? Any help…"
"The raw beans would be the ones that they skewer. Once they turn chalky they pulverize if you squeeze them and they would not be suitable for eating. I will send you the recipe for making chocolate atole if you write to me.
The raw beans are easy…"
"I have heard of bicolour seeds sold as macambo, the seeds are skewered on sticks and roasted then served salted.
I would probably have no chance of getting to the places you mention as I am in Australia. Know anyone that would ship? My interest…"
"The bi-color cacao beans are buried in a deep hole in the ground. This is done under certain astrological conditions by a few chosen women who, for six months, daily pour water into a hole alongside the covered beans. The beans ferment during that…"
"I have conducted chocolate tours to Mexico (including Oaxaca) since 1990. Unfortunately, my last tour was a year ago. Oaxaca is a hot bed of chocolate in Mexico, one of the few areas that still practice many of the chocolate traditions handed down…"