Like little stars.
Americans eat 12 pounds of chocolate each year, and as Halloween approaches, I think I’m already into my 13th pound of the stuff. I love chocolate in all its candy forms — Reese’s peanut butter cups, M&M’s, Hershey’s miniatures — these go into the “approved for mommy” stack as I sort through my daughter’s Halloween candy haul.
While I’m familiar with the sight and smell of chocolate in its processed form, the botanical form was a mystery until a recent visit to the Atlanta Botanical Garden’s exhibit “Chocolate: From Seed to Sweet.” Through a series of interactive outdoor exhibits, my girls and I learned the process from the bloom on the cacao tree to the chocolate bars in the girls’ plastic orange pumpkins.
Walking through the outdoor exhibition, we learned about the mustard yellow seed pods of the cacao trees. The farmers harvest the seed pods, then grind them into chocolate liquor, which is then separated into cacao butter and powder. The exhibit stations are designed for children to roast, winnow, grind, mix and mold the cacao beans. And I learned this interesting fact: Cacao (ca-COW) refers to the tree and beans inside the seed pods; cocoa refers to the byproducts of the cocoa bean, cocoa butter and cocoa powder. And here’s another factoid – each cacao pod is about the size of a pineapple and holds enough seeds to make about seven milk chocolate or two dark chocolate bars.
That concentrated dark chocolate appears at my house each Halloween in the form of Hershey’s Miniatures. When I was young, I gave away the Special Darks and gobbled up all the milk chocolate. These days, while I still have a taste for the milder milk chocolate, I have a hankering for dark chocolate, and Special Dark is the way to go.
When I weary of eating the chocolate straight, I make a luscious sauce that can be used in many ways — on ice cream, on spoons, on fingers — but is delightful on a perfectly poached pear. This is the very essence of a simple, elegant, seasonal dessert. A ripe pear, poached in a flavored syrup, caressed with chocolate. It’s divine.
Like little stars.
World's best pie apple. Essential for Tarte Tatin. Has five prominent ribs.
So pretty. So early. So ephemeral. Tastes like strawberry candy (slightly).
My personal fave. Ultra-crisp. Graham cracker flavor. Should be famous. Isn't.
High flavored with notes of blood orange and allspice. Very rare.
Jefferson's favorite. The best all-purpose American apple.
New Hampshire's native son has a grizzled appearance and a strangely addictive curry flavor. Very, very rare.
Makes the best hard cider in America. Soon to be famous.
Freak seedling found in an Oregon field in the '60s has pink flesh and a fragrant strawberry snap. Makes a killer rose cider.
Ben Franklin's favorite. Queen Victoria's favorite. Only apple native to NYC.
Really does taste like pineapple.