Cacao fruit |
plantation. We learned the history of chocolate and how it goes from the fruit on a tree to the chocolate we purchase at the store. The tour guides broke open a fruit and only the brave tasted the white pulp that is formed around the cacao bean. They said the pulp was slimy but sweet and ended with a bit of fuzziness. Notice I said they, I was not one of the brave. Once the fruit is opened, the pulp is put into a fermentation bin for 7 days until it's ready to be dried and roasted. Once roasted they break open the outer shell to reveal the cacao nib. We watched as they demonstrated how they separate the nib from the broken pieces of shell. Then they ground the nibs forming a paste. We were able to put the paste in water to have a bit of hot chocolate. They then took the paste and melted it down to a liquid form and we were able to dip our spoon in the chocolate and add various candies, marshmallows, seeds, and flavors. Several took many turns running their spoon through the chocolate and tasting a variety of flavors. We had a great time and most took advantage of the flowing chocolate put in front of us.
We spent the rest of the morning at the Arenal waterfall, which was UH-MAZING! We had to walk down 545 steps to the base and I do NOT mean standard steps. NOPE! The steps varied in depths, steepness and levelness. And when I say 545 steps, I mean 545 steps. I know because I counted. Those of us who are vertically challenged had a much more difficult time than others. The journey down the steps and the journey back up the steps was a difficult one and we were all huffing and puffing and our legs were jelly but in the end it was worth having the opportunity to swim in the river at the base.

Arenal Volcano from kayaking |
We are exhausted! I do not think anyone will have difficulty sleeping tonight.
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