Waiting at the local DMV office for a new driver’s license today, I came across a fascinating magazine article on three of my favorite things: chocolate, Mayans and Guatemala.
“Magic Beans,” by Peter Kaminsky tells the story of a California chocolatier, John Scharffenberger, who stumbled upon some magic cacao beans that led him on an auspicious journey to Alta Verapaz, Guatemala.
Kaminsky starts the story well: describing Mayans reaction to eating gourmet chocolate for the first time. Of course, they loved it. But the funny thing is — sad, really — most Mayans don’t get to eat gourmet chocolate, despite, apparently, growing some of the world’s best cacao beans. It gets better. ...
Click here to go to Condé Nast Traveler's story, “Magic Beans.”
Scharffenberger describes a bit of the trip in his own words on his “Chocolate Maker's Journal. Scroll down to the entry, 3/16/09 - OUR GUATEMALAN BEANS HAVE FINALLY ARRIVED to read about his trip there in his own words. 
If I remember correctly, the delicious, spicy turkey soup
that he describes is called kaq' iq' and is eaten with plain corn tamales.
For an article on some Mayan women making “artisanal chocolate,” here is a short story, “The Chocolate Makers of Santa Rose Chivité.”
I first learned about cacao during a missions trip to Honduras in February, 2000. The cacao fruit grow directly on the tree trunks and and limbs, and when cracked open they reveal bitter seeds or beans enveloped in a tangy sweet mess. I loved sucking that stuff off the beans because it tasted like gummy bears to me.
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