The cacao (Theobroma cacao) tree is the source of chocolate; the tree is native to tropical America and was
introduced to the Philippines during the Spanish period. It is widely cultivated throughout
the country. The cocoa beans (seeds) from which chocolate are made are inside the pod which are colored red when unripe that turns
to orange or yellow when ripened.
We grow cacao in our backyard (where this picture was taken). Tsokolate e used to be
a mainstay at our breakfast table. We make the drink from the cacao seed ourselves - the seeds
are fermented (well basically after eating the pulp that covers the seeds, the seeds are put in a basket
where they stay for a few days), then dried under the sun, roasted and then pounded and ground into a fine paste.
The paste is then made into balls of chocolate. You can then scrape the chocolate ball as much as you need when you make
tsokolate e or champurado (rice porridge with chocolate). I guess that's how I remember it. Nowadays,
you buy your powdered chocolate in tins. Oh well. Such is the price of progress. But we still make tsokolate e
though - as a treat - especially during holidays.
