Education Kit

I adore education and like to help out teachers and home schoolers whenever I can. In the past, I have put together many “special kits” for programs ranging in subjects from the Aztecs, modern Mexico, the history of chocolate or chocolate making in general. With that in mind, here is a small, simple kit showing the different types of cocoa beans and the basic stages that cocoa beans go through before becoming chocolate. Actually, there is no final chocolate stage – I have yet to meet anyone who doesn’t know what chocolate looks like. Likewise, there is not enough of any one type to actually make chocolate (the other kits are for that), but there is plenty to show, feel and taste (some roasted beans are included). Enough of all the parentheses – this kit contains the following:

  • 4 oz Criollo cocoa beans
  • 4 oz Trinatario cocoa beans
  • 4 oz Forastero Cocoa beans
  • 6 oz roasted cocoa beans (one random type)
  • 6 oz roasted cocoa nibs (same type, but cracked and winnowed)
  • 2 oz cocoa butter (natural)
  • 2 oz cocoa butter (deodorized)

If anyone has suggestions after using the kit, please let me know. Finally, not to scare anyone away, but to educate, please don’t eat the raw beans. That is what the roasted are for. The outside (the husk) of the raw beans can have e.coli and other organisms that are not good to consume. Roasted beans are safe to handle and eat, and one of the main reasons cocoa beans are roasted (to sterlize them). The raw beans are safe to handle, and the raw nibs (no husk) is ok to taste for comparison sake, but please wash up afterwards.