I had previously seen raw cocoa nibs used in vegan recipes and in the bulk section of Whole Foods, but I had never inquired enough to taste one myself. I therefore went into this practice with a preconceived notion that cocoa nibs were for snobs. However, I was enlightened of my misjudgment as the contemplation continued.
I was interested in how the cocoa nib would morph during the time spent in my mouth and if it would resemble the morphisms that occur to chocolate as it sits in my mouth. However, the cocoa nib was nothing like chocolate. Chocolate becomes velvety as it melts from my body temperature and as it melts, it coats the inside of my mouth with a sweet and creamy substance that is extraordinarily pleasant.
Cocoa nibs are a different experience. There is no sweetness that accompanies the bitterness and there is no creaminess that compliments the sweetness. It is bitter and earthy and as I chewed it, it felt like it was morphing into dirt in between my teeth. It sucked all the wetness out of my mouth and it took a while for me to swallow.
I thought about how valid of a representation this must be for the difference between those who farm cocoa beans and those who enjoy its processed products. Cocoa beans change so dramatically throughout its process on the commodity chain that by the time it turns into chocolate, the farmers who harvested the cocoa beans don’t recognize the final product. In the First Taste of Chocolate in Ivory Coast video clip, the farmers on the Ivory Coast had never tasted the fruits of their labor, despite the prominent value that chocolate has in Western cultures. The difference between chocolate and cocoa nibs helps represent the disconnect amongst the world food system; the farmers receive the bitter, unprocessed version of the commodity chain whereas more affluent countries receive a decadent desert.
Cites:
https://www.amazon.com/Premium-Raw-Cacao-Nibs-Guaranteed/dp/B00NGQWFT4
https://www.rd.com/health/wellness/health-benefits-of-chocolate/
https://www.awesomeinventions.com/shop/chocolate-fountain/
http://genome.fieldofscience.com/2012/04/eat-more-chocolate-lose-weight.html
Hi Dana! I too went into the contemplative practice with a preconceived notion that cocoa nibs were for snobs as well! I love chocolate, and the way you described its velvety texture and creaminess was definitely felt. I think one of the strongest takeaways from that contemplative practice was that very point you made in your last paragraph. “The difference between chocolate and cocoa nibs helps represent the disconnect amongst the world food system; the farmers receive the bitter, unprocessed version of the commodity chain whereas more affluent countries receive a decadent desert.” It really changes my perspective and appreciation for chocolate and for food in general. Although the cocoa nibs were a strong metaphorical and literal tool to understand the bitterness of our worlds farming practices. It makes me rethink how bitter our globalization of trade treats farmers from all across the globe. If you do post anther reflection on the blog, an option could be to expand more about issues of consumerism, and how we fit in participating in that system. Maybe even add how we live in a world of connections where our actions affect others around us. Really great articulation of the contemplative practice.