Saturday was a great day! My co-worker/friend Robin and I toured Kailua Chocolate Factory and The Original Hawaiian Chocolate Factory cacao plantation. Too cool. This, after a Thursday night class teaching us the finer points of tasting chocolate. I will never look at a Hershey bar the same way again. I think, in fact, I shall become even more of a chocolate snob than I am a wine snob. This photo (left) shows a cacao pod, from which the elixir of life that is chocolate eventually flows. The second photo depicts the contents of a pod spilled out onto the table. The seeds or beans are coated in white, fruity, sticky stuff. If you pop one of these slimy white segments into your mouth, it tastes like sweet citrus. As you can see, the gecko likes it, too. The white stuff is fermented off, leaving the seed, which is dark purple, brown or even brown with a white center. The beans are dried, their parchment or husk removed. The inside of the bean is ground into either a paste or ...