Chocolate Tour

Right now I have the post-vacation blues. It seems like this especially always happened when I was a kid, the day we came back from the beach seemed like a joyless, rainy, gloomy 4 hours. We were leaving my favorite place in the world and headed back to Lexington, to unpacking, to dreaded swim team practice, and long hot days.Right now, I am really struggling to not feel the same way. Yes, it  is true that I am in Costa Rica and that I am getting ready to go to Nicaragua Wednesday and that I have an all around extremely blessed life with friends and family that I love. But, still after this personal pep talk, I just keep comparing the now with the past 48 hours.

This weekend was everything I could have dreamt of. A month ago, a chocolate tour was just an idea that I was slightly overzealous about but was lucky enough to have friends that seemed almost as excited about the idea. I had seen an article on USA Today about chocolate tours in Costa Rica. I was thrilled that USA Today had already done the dirty work and found out reputable places. So, on my first real weekend off from my study abroad program, the chocolate tour became my top priority. Me and my three friends decided we would stay at the eco-lodge at the Tirimbina Reserve and go on the chocolate tour. It would be a splurge but after a week here we realized that good dark chocolate wasn’t easy to come by in Costa Rica, so we were looking forward to the tour like addicts needing their fix. Needless to say, we came back with dark chocolate burning a hole in our suitcases with elaborate plans for how to make it last the rest of the trip.

Theobroma cacao- the species used for making chocolate; theobroma translates to mean food (broma) of the gods (theo) as derived from the Mayan use of chocolate.

Below are some pictures of the experience (I apologize for the poor quality, it was very overcast and shady so not ideal lighting):

Tirimbina Reserve, the lodge is behind the sign. We had a comfortable (hot water in the shower and a nice quilt on the bed), affordable 4-person room with screen doors.

A cocoa tree in an old plantation that is sustainable and uses sustainable practices like inter-cropping (there are plantains and bananas planted there). This cacao tree is bent over because of age; it can live to be 50 years old.

A cacao pod

An open cacao pod with the seeds exposed; the seeds had a fruity, slightly tart flesh that we sucked off and then spit out the seeds.

A map with the location and general timeline of cacao production and chocolate making

Different stages of cacao production; this box is covered with banana leaves and the bacteria are allowed to grow.

The cacao, fermented and roasted, is ground with brown sugar and cinnamon in a volcanic rock mortar with a river rock.

This was a delicious mixture, it was so different from anything I had ever had. We went back for another handful! One of my favorite things of the tour; this would be dangerous for me to have around.

The whole process of making both chocolate bars and cocoa powder

Liquid chocolate in the stage right before it is poured in molds; I had 5 spoonfuls of this warm, magical chocolate.

The final product, pieces of chocolate in earthy shapes like this leaf.

Los Sabores de Costa Rica

Chocolate and caramel (chocolate y caramelo) gelato. Rich and creamy; the chocolate is intense and deep brown, tasting of Fudgesicles of summers past while the caramel has a slight saltiness but a richness that is hard to forget. Best when eaten together, but delicious separate as well. The three miniature scoops in my pequeño disappeared too quickly, leaving behind only a mixture of different shades of brown liquid lining the plastic cup and a small silver spoon.

I have admittedly tried at least half of the flavors of gelato at Gelly’s, in the 29 days that I have been here (no judgment please). And, I hope to try all of them except dreadful, dreadful coconut (and maybe not coffee either). I justify it because trying flavors at Gelly’s means that I am having a gelato date with friends or Skyping with those I love back home. So, maybe it isn’t such a bad thing to try all the flavors.

Also, I want my experience at Gelly’s to be like my experience here in Costa Rica. I want to try out all the flavors of this beautiful country, getting a taste of the culture, natural beauty, people, beaches, and language. This is especially true as I am planning my spring break. I want to experience everything possible. A chocolate tour and stay at an eco-lodge is coming up soon. Let me know if you have any ideas! Below is a quick recap, in pictures, of what I have been up to.

Carara National Park- El Sur:

A crocodile in the Rio Tarcoles

A tree frog, I love this picture for some reason!

At Playa Azul, a trash-covered beach that still has a beautiful view of the ocean and mountains 

The trashy part of the beach, sadly this is what it looks like on a good day

Milking a cow

Extracting juice from sugar cane

 

Left, the drink from the raw sugar cane juices that we extracted. Right, the final product, after being boiled down for seven hours, was blocks of brown sugar-like sweetener.

At a waterfall (catarata) on my birthday

Volcan Poas:

The outline of the lagoon, it was very cloudy

 

The crater, very cloudy!

Whitewater Rafting (2/24/13):

Tostada Francesa con Guayaba

I have been in Costa Rica for almost two weeks now. It is hard to believe that I have been here in this paradisiacal tiny country for that long. Yet, I have done so much in these thirteen days. Below are some pictures with highlights of my trip.

Food (Comida)

Dulce de leche gelato, I plan to become a regular at this gelateria in Atenas.

     A typical meal (minus beans)- avocado, salad, rice with salsa, a spicy zucchini-squash mixture, and plantains

A typical breakfast of tortillas with queso fresco, gallo pinto (rice and beans cooked together, often with herbs, onions, and/or tomatoes), crema (sour cream), and fried plantains (I will never get tired of these)

Chicken on a homemade tortilla with salad, avocado, and a boiled plantain

Banana liqueur at the Dole Plantation

Me (Yo)

Holding a cacao pod, the seeds from inside are roasted and used to make chocolate

On the hanging bridge at Monteverde

Places (Lugares)

Braulio Carillo National Park

El Rio Sucio, The Dirty River

A stream that we ate lunch by in Braulio Carillo

Animals (Animales)

Catching a bird at Centro Manu where we stayed

Hummingbird feeding at Monteverde Cloud Forest Reserve

A coati, a relative of the racoon

White-faced capuchin monkey that followed us looking for food

One of the 500 species of orchids that live in Monteverde

 

But, back to the title, tostata francesa con guayaba or French toast with guava. I had been dreaming about making French toast since I got here and learned that we could use the kitchen to cook on Sundays. So, I had already planned on making French toast this morning and decided to put guava jelly on the inside so it was like a French toast sandwich. This morning after rising early at 6 am I got to the kitchen and realized that we were out of eggs. I was devastated. I tried to think of a solution, should I try to make it with something besides egg, abandon the idea completely, or go get an egg. I had already spread the guava jelly on bread and made it into a sandwich. So, I couldn’t abandon the idea completely; somehow, a stale jelly sandwich didn’t compare to the idea of eggy, hot French toast right out of the pan. So, I made a quick decision to run to the chicken coop and get an egg. I sprinted down the hill and battled some chickens to get an egg. I ran back to the kitchen and cracked the egg in some milk. I added honey and vanilla, giving it a good stir with a fork. I fried the French toast in butter in a hot pan and ate it right after I took it out of the pan. It was definitely some of the best French toast I have ever had, a welcome taste of home with a Tico twist.

Safe and Sound in Costa Rica

I arrived yesterday in Costa Rica at about 12:45. So far, highlights have been eating very fresh food, as in the eggs and grilled chicken were from the chickens on the farm and fruit comes from the trees beside our dorm rather than the store. Also, everyone here is fun and ready to have a Costa Rican adventure. Also, today we went to Atenas. It was really fun, the people were very friendly and the shops were fun to explore, checking out the foreign food and random products. But, the best part of Atenas may be that they have an amazing gelato “jardin” (garden). I got a cup of dulce de leche and it was decadently creamy. Next up to try, Nutella.

Cookbook Baking and a Trip to the Ritz

Christmas changes as we age. I have grown into a young lady of almost 21 and unfortunately I do not derive as much joy from things I enjoyed as a child. For instance, empty boxes, sugary candy, Sarah Specialties (a meaty, cheesy, carb-y sandwich that I created and named after myself over ten years ago), and dolls such as Suzy Stretch (if you don’t know what I am talking about, please watch the linked video!) don’t make give me the simple happiness that they used to. Now, I really don’t want a lot of stuff for Christmas; instead, I have come to cherish experiential gifts, books, cooking/baking equipment, and everyday things like warm slippers the most.

This year, my sister and I picked out what we wanted from each other. This seemed easier than trying to figure out what to get each other and she doesn’t like surprises anyway. I asked for Peter Reinhart’s Whole Grain Breads. It teaches techniques for evoking flavor form whole grains to create nutritious breads with a sweet, not too dense crumb. I read through the book completely and have tried three recipes. So far my consensus is this, I want to meet Peter Reinhart! Based on this book and other things I have read about him, I have so much respect for him as a person and as a baker that makes use of science and a little bit of creativity. Below are the three recipes I have tried so far, they are all healthy but span the range of taste and technique. Next on the list to try: pizza dough, cinnamon rolls, and bagels. Needless to say, the book was an excellent gift.

Transitional Whole-Wheat Sandwich Bread: this was the first recipe I tried and it was perfect for just that. I kept thinking that I was going to burn the bread, but trusted the book’s guidance about cooking it until it was a rich brown because it was perfectly baked inside. This bread was great for sandwiches, mopping up egg yolks, or just eating plain.

Seeded Crackers- I still have to master rolling dough out to an even thickness, so my crackers were not uniform. However, these are great spread with peanut butter or  hummus (homemade curry hummus pictured).

Steamed Boston Brown Bread- This bread is one of the most unique in the whole book. It requires no yeast, but depends on baking powder and soda for leavening. Also, it is steamed in a tin can (in a pot of water) on the stove rather than baked in an oven. The bread itself is sweet because of the addition of molasses and raisins; the denseness of the bread comes from a combination of whole wheat flour, rye flour, and cornmeal. I found this bread best eaten for breakfast toasted with butter.

 

Below are some pictures from a recent visit to Bar Cocoa in the Ritz-Carlton Charlotte. My mom, grandmother, and I had the chocolate tea as my early 21st birthday present. There was recently an article in Our State about Bar Cocoa (although I have wanted to do this for a year, I am no follower).  Needless to say, we had excellent service. We were able to try as many teas as we liked and I especially enjoyed learning about each one before making my selection. The food was delicious, from the finger sandwiches to the plethora of desserts. I couldn’t choose a favorite dessert but I especially enjoyed the layers of flavor in the Bar Cocoa, the creaminess of the tiramisu (my first time), and the playfulness of the s’mores macaron. Also, at the end I was given a box of truffles to take home since it was my birthday. Although it took me a few days to want chocolate again, the truffles were delicious; the flavors included white chocolate strawberry, dark chocolate mint, milk chocolate, cinnamon roll, and caramel (my favorite).

Earl Grey Tea, left, and Hot Chocolate, right

Madame Cocoa- elegant and fashionable, she is completely made out of chocolate

Vegetarian finger sandwiches, clockwise from front: salmon and dill; roasted red pepper hummus; cucumber; mozzarella with roasted tomato and olive tapenade; ratatouille (center)

Dessert tray: top: Opera Torte, Bar Cocoa; middle: peanut chocolate tart with caramel (reminiscent of a Snickers), s’ mores macaron, tiramisu; bottom: white chocolate and orange scone (served warm with lemon curd, Devonshire cream, and raspberry jam)

The three lucky ladies- my grandmother, me, and my mother

Peering in the display cases with my grandmother after our tea

I would highly recommend this tea for anyone who wants a decadent meal to treat themselves. I am off to pack! Enjoy!

The Christmas Spirit

Exams are quickly approaching at Davidson. Friday is the first day of exams, but already the stress is suffocating. I just don’t like being in an environment of sleep-deprived and stressed, often sick, people. Therefore, I find it very difficult to have Christmas cheer at this time of year here. Christmas in Davidson, a community Christmas celebration is an exception.

This year to get in the spirit, Jerry and I decorated a gingerbread house together (from Trader Joe’s). Jerry was definitely better at cementing everything together and other important things like decorating the roof and gluing the people on with the royal icing. I was the one that was more creative. I incorporated cereal and other random food laying around into our design. I was a little bit more fearless decorating; for example, I put the gummy fruit on the Christmas tree. I didn’t even realize how little sense this made until Jerry so kindly pointed it out to me. However, it was so much fun to do this. With a stomach full of Pops (I didn’t even know these existed) and royal icing, I was able to start to anticipate the Christmas season.

    

The Masterpiece, left: back of the house, right, front of the house (the people and dog/cat? were included)

Earlier, over Thanksgiving break, I participated in the centuries old Christmas tradition of making fruit cake. My parents like it (I do not but am always up for baking) and had not made it in several years. So, my dad hauled the huge pot done from our attic and we scraped out the cobwebs. He repeated many times (I think it was directed at me) that we could not mess this up because it was an expensive cake to make. I think this clues you in to my unreliable track record with baking. After 16 hours of steaming on the stove, the cake actually turned out just as it was supposed to. Whether it is making a fruit cake or decorating sugar cookies, whatever fun food tradition (or soon-to-be tradition) you have  I encourage you to do it with people you love and get in the Christmas spirit!