Choqoa

As said I went to Costa Rica with an open book, no expectations, just an extra big sponge under my preverbial cranial hood to soak it all up. From the first day it was subject to unexpected information, however all the more relevant regarding my first ‘food of the gods’ experience.

On Saturday, Steve voluntarily took some of the early arrivers to the vibrant fruit market and showed us around through the various colorful stalls, exposing a wealth of fruit known and unknown to me. The usual mango I had turned out to be unlike any mango I had before, and the cainito was unlike any fruit I ever saw. There were varieties of pineapples, guavas, papayas and limes, fruits with flesh or pulp, with seeds or juice. A contest of deliciousness in flavors unknown!

This extremely tasteful start of the Costa Rica tour triggered a first reflection on appreciating cacao, and more specific chocolate bars. What is the relevance of reviews that focus on listing a series of references to what we know. What use in describing a food to taste like apple, peach and mango if everybody may have a different experience and reference to that flavor? Or even doesn’t know the fruit. I’d love to point out a bar has hints of cas or limon dulce, who will tell me wrong where I live.

In extension of these philosophical meanderings, it reminded me that the places where cacao grows and where chocolate is eaten are far away from each other. Another disruptive thought on appreciating chocolate as we know. Well, just some ‘food for thought’ here, but it intrigues me.

Steve warned us, at the end of the week you will merely know what you don’t know. So what are your thoughts on appreciating and reviewing food?