machete— to expose the beans . the pulp and cocoa seeds are removed and the rind is discarded. the pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. during this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. the fermented...
june , read more wine blogger interview: michelle williams of the rockin red blog april , read more wine blogger interview: chris kissack of the wine doctor april , read more wine blogger interview: amy lieberfarb of sip on this juice march , read more wine blogger interview: ryan o'hara of the fermented...