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I'm going to attempt this Make My Own Chocolate thing!
I bought another cacao pod at Saraga, and with the one from a couple of weeks ago, I managed to get 2/3 of a quart size mason jar filled, keeping some pulp (which reminds me in taste and texture of dehydrated apples) out to freeze for later baked goods.
First up, fermentation.
But here are a couple of beans I kept out, for funzies:
I'm also reading up to see what I can do with the halves of the pod. Apparently, one can slice and fry them up!
Update, I ate one of them - it was softer than I'd expected, but tasted just like unsweetened chocolate. (Who'dve thunkit?)