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The shell the masorca of cacao serves as fertilizer for the production of the crops

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To obtain the cocoa liquor you need, grind and press the dried cocoa seed

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The Flavor of cocoa depends on the trees planted around it. These should be, fruit and timber.

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One of the flavor characteristics of mature musilago is sweet and acidic.

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The fine aroma cacao needs more care for the plage Sigatoca or Monilla, same that dries and kills the tree

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The experience that provides the Arboledos. goes beyond seeing how chocolate is obtained, it is sown, harvested and scrubbed

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There are varieties of preparations based on cacao, one of them is the tepoo eggnog made by Mr. Vera