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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. 

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

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

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 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

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

Chocolate moulds ready to be cast with chocolate.  © 2015 Geoseph.com

 Cacao tree with pods growing in Philippines. © 2016 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

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

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

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