kelly mclane, educator, dreamer, gardener, baker, lover of life, welcomes you to her blog! shake off your presumptions, open your heart and step into her little world of words and photos!
this blog offers you a unique taste of kelly's travels around the world, which took her through 9 countries and across three continents and 5 islands! this part of her life's journey lasted six months, from november 2009 through april 2010, and forever changed the course of her existence.
please read with enthusiasm and love, and indulge yourself by posting as many comments as you like! they are much appreciated!
the most difficult part of the chocolate making process is fermentation. the cacao beans are placed in a container. temperature and light exposure must be controlled carefully. this part of the process must be monitored closely, making it impossible to be completely mechanical- one of the reasons real, pure chocolate is so expensive.
