From the Beans to the Bar

With the departure of Kyle, Shea and Dave our intimidating street gang of 7 dwindled to 4. This may seem to be a less impressive number, but the ferocity of the members made up for it.

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We spent our last two days together as a diminished gang making sure we didn’t lose our street cred as Cusco’s toughest and buffest.
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We feasted on guinea pig, and roamed around Cusco’s closest ruins site called saqsaywaman, which is pronounced “Sexay Whoa-man” to the delight of our immature little minds and even found time to check out Cusco’s very own 12-sided Incan brick- of which Cusquenens are inordinately proud.
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We spent our last day together at the Choco museum, making our own dark chocolate and learning about the process of chocolate from Cacao tree seeds to our mouths.
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It was a very sweet ending to a wonderful trip with Nick and Pla, and afterwards though we didn’t have their friendly presence we had grown to rely on, we at least had rich dark chocolate to comfort ourselves with.
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We were given a variety of fillings with which to create our own chocolates. My favorite turned out to be a peanut, sea salt, powdered sugar, and Coca combination that is just as addictive as the ingredients would imply ☺
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Tom’s favorite was a combination of powdered sugar and cacao nibs. As his bag of chocolates is disappearing just as quickly as mine I would guess that his are as equally addictive without the benefit of the coca as an excuse.
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Disclaimer-I’m just kidding about the nature of the coca leaves, they are weaker than caffeine.
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