This post nearly would have been without photos, because my “explorer fooled around, flashing different signs and was not to stop, so I had to restart and the folder of today was gone, including all photos that I had transferred from the camera. And normally, after transferring I delete the photos on the camera. But this time I had forgotten…
Mark had prepared a paper for me that I could show at a street food booth to get the good rice like yesterday. But first I was not hungry to get out early enough to get a portion for sure and second a little later Mark’s father was standing in front of the room with a breakfast. And a little later he came again, with coffee!
It was such a big cup that I had to be honest and say that I don’t drink coffee, but he also drinks mainly tea – I felt so sorry…
I did my work and at noon Mark’s father again was standing here, you can guess – with lunch ?
Mark came home for a short time and went back soon to his friend, because the car was broken. And I went to a second cocoa/chocolate place.
On my way I again saw a cemetery with many destroyed graves. You also could see new or well preserved graves so I was the more irritated by the others. For me it is not so much the lack of honor for the dead, because they don’t feel it, but how is this for some relatives and how does it fit into a attentive and soft society?
why a toilet bowl on a grave?
https://damecacao.com/guide-best-chocolate-taiwan/#Joyce_Chocolate_Cafe_Workshop
“Joyce chocolate cafe workshop”
is a small place, with only some cocoa trees, not enough for there production, because for the fermenting process they need around 100kg and maybe produce a third of that, the rest is from other farmers.
They grow different sorts of cocoa trees, so you see leaves and fruits in many colors, and by the way also many different colors on the trees themselves, because depending on their age, the fruits can be green, red or yellow. The shop or café is also not big, but to my surprise the whole process of chocolate production is made in the kitchen behind!
They have two or three small machines (looking like normal kitchen devices) to help and the rest is hand-made. The result is award winning chocolate!
I got something to test, between 68%-85% cocoa and my milk-chocolate-spoiled palate still can handle 68% best, but 68% is still more than I normally would prefer and, in this case, even I could say it was fine!
The whole café was filled with chocolate smell but now I learned that this came from the cocoa tea!
I took a cocoa plant and a coffee plant for Mark and his garden and hoped he will like it, but we will meet only on Monday again, because he had to go somewhere overnight.
And, to make the full-board menu complete, soon after arrival both grandparents had again climbed those stairs to bring me dinner, too.
thank you, xièxiè! 🙂 ?
