Would love to know how the OG cacao inventor discovered the process. Did they have other experience w other fermented foods first? Fascinating process. And a LOT of work for a beautiful and delicious result!
Discussion
It’s such a wild mind exploration to go down this path of thought! It’s the same with coffee and many other of our ancestral foods and medicines. How did someone come up with and learn this process because it is so so intricate and precise and delicate and complex with many many steps! So from some of my own more mystical experiences I can say sometimes information just comes down to us and if we are open and aware we act upon it knowing it came from something bigger than us. I get goosebumps writing this so for me that’s my signal there is some truth here, it’s a feeling, not from the mind. Somewhere, somehow, somewhen, someone was given this information on how to make cacao as we know it now. I understand anciently it would not have been fermented with the science and precision we have now, it was consumed more raw which potential holds more health benefits because it hasn’t been subjected to heat. Not as tasy though!! Cacao is a very mystical and magical tree, once you connect with it and open to its wonder, it’s is impossible not to be taken somewhere equally special! I hope this helps to some degree.