Balinese Cacao

In the hills of Bali you can find many farms growing cocoa, vanilla and coffee plants. Cocoa bean (also cacao bean, often simply cocoa and cacao) is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to pale lavender in color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white.

The Chocolate Corner

Every street, side street or back lane in Brugge seems to have numerous cafes and of course little chocolate shops with delightful temptations .... ideal for the weary tourist to stop, relax and succumb to temptation.

La Cure Gourmande

La Cure Gourmande is candy store where they sell a wide variety of home made sweets. First opened in 1989 their initial idea was to reintroduce the good old ancient traditional products that were popular a hundred or so years ago. They have since branched out around 25 stores around France and Belgium and now most recently opened a new outlet in Barcelona. This store was in the centre of Brugge, Belgium.