Chocolate-making on a micro scale - only 5 cacao pods were ripe at this time, so I split them with the back edge of the machete, scoop out the pulp and the seeds and ferment the whole mess in a package of banana leaves for a few days (soursop/anona is acting as a weight on top). Then they get dried and roasted and ground into chocolate, when the main crop is at the same stage.
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