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From Cocoa to Chocolate, National University of Tainan Affiliated Primary School Children Exclaimed It Would Take a Month
Rainbow Zebra volunteering team in NUTN Affiliated Primary School held two days and one night outdoor education self-learning course, exploring the cocoa-to-chocolate production process and the production of cocoa lip balm in four villages and towns of Pingtung. Teachers and students participated in fruit picking, fermentation, bean drying, temperature adjustment and other processes to feel the true power of chocolate making in our country. "Tree to Bar" made Taiwan the worlds shortest chocolate producing area, and exclaimed that it takes a month to make chocolate.
The instructor Chen-YiJun led the students to visit the Kang-Ding Cocoa Garden and pick the cocoa by hand. Student Guo-JinQi said that the cocoa trunk could see both blooming and fruiting at the same time. The flowers were small and the fruits were large, creating a strong contrast. Lin-BiShan, owner of the Fang-Liao KeYin Mountain Cocoa Manor, instructed the students to cut open the cocoa pods, take out the cocoa beans, and put them in a wooden box covered with banana leaves for fermentation.
Wu-YouRu guided the students to observe the fermented cocoa beans. After opening the banana leaves, the cocoa beans in the wooden box were no longer visible. Student Huang-YuChen said that the fermented cocoa beans felt hot to touch and could no longer see the flesh. Fruity and natural lactic acid taste, but not the taste of chocolate yet. Wu-YouRu explained the fermented cocoa beans need to be exposed to sunlight to reduce the moisture content.
Hong-YiJing, founder of ChaoZhou LinHou Cocoa Garden, indicated that cocoa butter is known as liquid gold, and cold-pressed cocoa butter retains the original cocoa aroma and nutrients. Hong-YiJing instructed the students to make cocoa lip balm. Student Cai-XinBei said that the lip balm made of cocoa butter was moisturizing and didn’t feel heavy, and she wanted to give the precious lip balm to her hard-working mother.
The instructor Chen-YiJun indicated that after learning the chocolate manufacturing process, teachers and students returned to Tainan RenDe Carrefour to notice the display and sales of chocolate products, and asked students to find the most expensive and cheapest chocolate per 100 grams. The students found that the highest unit price was TWD600 for cocoa butter, and the lowest unit price was TWD25 for cocoa butter substitutes.
Teachers and students stopped by to visit the Kao Dah Dairy Farm with history of dairy farm production. In addition to understanding the breeding environment of dairy cows, they brought back fresh milk and enjoyed the slightly bitter but sweet taste when cocoa meets fresh milk.
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