How to process cacao?

[Mitzi M]

Does anyone have experience processing cacao nibs? I have a couple of ripe pods and would like to preserve the nibs and maybe grind them later with sugar. I found info on the web that said you need to let the beans ferment with the pulp on for about a week until they're brown and then dry them. I'm not sure if my beans are fermenting properly or not. I also wonder if anyone can share interesting ways of using the nibs in recipes. Any tips?

Aloha,
Mitzi

[wyatt]

Try this link on Mexican style Cocoa.

http://www.gourmetsleuth.com/makemexicanchocolate.htm

Aloha
Wyatt

[Mitzi M]

Thanks Wyatt, That's a great link.
I will never forget the incredible aroma (and taste) of the warm chocolate and cinnamon coming from shops in Oaxaca City. When I get the beans dry, I'll give that method a try.

Thanks,
Mitzi