Food of the Gods: How to Make Chocolate

Cocoa beans put to dry and to ferment at the Inmobiliaria Guangala exporting company in the outskirts of Guayaquil, 260 km southwest of Quito, on May 3, 2014. The CCN51 variety of ocoa, resistant to plagues though sour tasting, could be the next star in the market and its growing has shot up in the Ecuadorean coast. (Photo by Rodrigo Buendia/AFP Photo)
Food of the Gods: How to Make Chocolate
   
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