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A Highlight of Our Trip
Two Little Monkeys Chocolate Tour的点评
点评：Well worth it! Olman provided a wonderful, step-by-step, hands-on explanation of how cacoa is made. We had the opportunity to grind cacoa nibs into paste, along with sugar and cinnamon, and this was added to a pot in which they added hot milk. Best hot chocolate ever! Another group ground the nibs to make cacoa tea from a Mayan recipe. This had hot water and cayenne pepper in it.
Then the chocolate candy making adventure began. We had 2 piping bags each of white, milk, and dark chocolate. We also had the option to add sprinkles, ground coffee, pink Himalayan salt, whole almonds, and coconut. Our mold was little sea turtles- 18 total to a tray.
We gave the finished tray of chocolates to Kimberly for chilling and then went to squeeze sugar cane through a press. That provided a delicious drink when mixed with lemon in a salted rum glass garnished with a star fruit. Rum optional.
That was followed by a tour of a small portion of the 7.2 acre property. Cacoa trees, soursop, pineapple and so much more!
We then returned to our starting place to unmold our chocolates from the tray and eat/take them home. Extraordinarily delicious! Because there are no additives this chocolate will melt pretty quickly. Bring a cooler if you can.
Family owned and operated farm/business with wonderful people sharing their love of chocolate. Pura Vida!!
Then the chocolate candy making adventure began. We had 2 piping bags each of white, milk, and dark chocolate. We also had the option to add sprinkles, ground coffee, pink Himalayan salt, whole almonds, and coconut. Our mold was little sea turtles- 18 total to a tray.
We gave the finished tray of chocolates to Kimberly for chilling and then went to squeeze sugar cane through a press. That provided a delicious drink when mixed with lemon in a salted rum glass garnished with a star fruit. Rum optional.
That was followed by a tour of a small portion of the 7.2 acre property. Cacoa trees, soursop, pineapple and so much more!
We then returned to our starting place to unmold our chocolates from the tray and eat/take them home. Extraordinarily delicious! Because there are no additives this chocolate will melt pretty quickly. Bring a cooler if you can.
Family owned and operated farm/business with wonderful people sharing their love of chocolate. Pura Vida!!
翻译：太值了！奥尔曼老师讲解得非常精彩，一步一步地演示了可可的制作过程。我们有机会将可可豆磨成糊状，加入糖和肉桂，然后倒入锅中，再加入热牛奶。这是我喝过最好喝的热巧克力！另一组人则按照玛雅食谱，将可可豆磨成糊状，用来制作可可茶。这种茶里加了热水和辣椒粉。
接下来，我们开始了巧克力糖果制作之旅。我们每人准备了两个裱花袋，分别装白巧克力、牛奶巧克力和黑巧克力。还可以选择添加糖屑、咖啡粉、粉色喜马拉雅盐、整颗杏仁和椰蓉。我们的模具是小海龟——一盘可以做18个。
我们把做好的巧克力交给金伯利冷藏，然后去用压榨机榨甘蔗汁。榨出的甘蔗汁加柠檬汁，倒入加盐的朗姆酒杯中，再用杨桃装饰，就成了一杯美味的饮品。朗姆酒可加可不加。
随后，我们参观了这片7.2英亩土地上的一小部分。可可树、刺果番荔枝、菠萝等等，种类繁多！
之后，我们回到出发点，将巧克力从托盘上取下，享用或带回家。味道真是棒极了！由于不含任何添加剂，这款巧克力融化得很快。如果可以的话，最好带个保温箱。
这是一个家族经营的农场/企业，这里的人们热情好客，乐于分享他们对巧克力的热爱。纯粹生活！
接下来，我们开始了巧克力糖果制作之旅。我们每人准备了两个裱花袋，分别装白巧克力、牛奶巧克力和黑巧克力。还可以选择添加糖屑、咖啡粉、粉色喜马拉雅盐、整颗杏仁和椰蓉。我们的模具是小海龟——一盘可以做18个。
我们把做好的巧克力交给金伯利冷藏，然后去用压榨机榨甘蔗汁。榨出的甘蔗汁加柠檬汁，倒入加盐的朗姆酒杯中，再用杨桃装饰，就成了一杯美味的饮品。朗姆酒可加可不加。
随后，我们参观了这片7.2英亩土地上的一小部分。可可树、刺果番荔枝、菠萝等等，种类繁多！
之后，我们回到出发点，将巧克力从托盘上取下，享用或带回家。味道真是棒极了！由于不含任何添加剂，这款巧克力融化得很快。如果可以的话，最好带个保温箱。
这是一个家族经营的农场/企业，这里的人们热情好客，乐于分享他们对巧克力的热爱。纯粹生活！
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