"Let's talk about plants": Interview with Marie Naulleau, herbalist practitioner and teacher
I was happy to be able to exchange with Marie about the consciousness of plants but also about my experience of biocommunication with plants in Guatemala with the cocoa trees which led me to develop sound herbalism a few years later.
I had a technical problem with my phone so for those curious about chocolate who want to understand the bitter part of cocoa, we were able to experiment by mixing fruit species in order to produce rich and unique aromas.
This has the effect of tempering the bitterness of the cocoa and giving it an additional color depending on the species.
We were able to experiment with crossbreeding, as seen with mints and sages, by proposing that cocoa trees combine with the virtues of pineapple, cardamom, mango and even rambutan to create exotic flavors.
The criollo, a premium cocoa tree, does not necessarily have a strong basic bitterness; it can be seen as the "champagne" of cocoa because it is the first species.
Interview to see on Instagram.