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Nacional Cacao Bean: Under electron microscope. © 2015 Geoseph.com
The Princeton Vase. Depicting a Mayan woman pouring chocolate from one vessel into another on the ground, and trying to build the coveted foam of the Mesoamerican chocolate drink.
Cacao pod in Philippines
© 2018 Geoseph.com
Annatto. A spice used by Mesoamericans in their chocolate. Today, it's also used in dyes for its orange-red pigmentation. They smell somewhat woody, herbaceous, and floral. They are also used in the Mexican mole sauce. © 2018 Geoseph.com
Cross section of dried cacao pod, under electron microscope. © 2015 Geoseph.com
Cross section of Nacional cacao seed kernel (fermented and roasted). Under electron microscope. © 2015 Geoseph.com
Chocolate moulds ready to be cast with chocolate. © 2015 Geoseph.com
Cacao tree with pods growing in Philippines. © 2016 Geoseph.com
Cross section of filled bonbon. Top right is the fruit ganache, surrounded by a dark chocolate shell. The bottom of the image is the exterior of the bonbon with coloured cocoa butter marks. © 2015 Geoseph.com
My chocolate sculpture of a deer bust. 100% tempered chocolate used. No armature or moulding chocolate. © 2015 Geoseph.com
Dried cacao pod with fruit covered seeds intact. © 2018 Geoseph.com
Nacional cacao bean from Maranon, beside Fortunato #4 chocolate made from the same bean. The taste of the bean versus the bar are extremely different, both tasty in their own right © 2016 Geoseph.com