How Birds and Chocolate Became My Passion
By Sharol Nelson-Embry
A rare, endangered songbird flute-like call echoes through a tropical forest with cacao trees bordering on a high elevation pine “cloud forest” in the Dominican Republic. The Bicknell’s Thrush is an international resident, crossing borders to winter in the Zorzal Reserve in the Dominican Republic and travels north annually to nest in spring in hardwood forests on the east coast of the United States and Canada. The cacao harvested from this reserve makes a delicious chocolate treat.

Two of my passions are birds and chocolate. I retired after 26 wonderful years at the East Bay Regional Park District’s Crab Cove Visitor Center at Crown Beach. I enjoyed educating and entertaining East Bay school kids and families there.
I led bird walks for the park district and continue to lead them for the Golden Gate Bird Alliance (GGBA). I’m in the process of certification as a Master Birder through GGBA and the California Academy of Science, a one year long intensive study of course work and field trips. I’m now in my second year of the program, doing volunteer work associated with birds.
One of the highlights of my Master Birder study year was monitoring the Elsie Roemer Bird Sanctuary at Crown Beach twice a month, as well as monitoring one of the Osprey breeding pairs here in Alameda. It was fascinating to watch how the Bird Sanctuary species changed through the seasons with various bird migrations, as well as observe firsthand the growth of the Osprey chick with both parents caring for it.

My love of chocolate deepened as I dove into single-origin chocolate — bars that are made from cocoa beans of one area or farm. Cacao trees are native to Central and South America but have been exported to many countries around the globe. They only grow in the tropical band of 20 degrees north and south of the Equator. Each location that grows chocolate has a particular flavor profile due to the terroir of the trees, similar to grapes and wine.
A skilled chocolate maker enhances those flavor notes in the way they roast the beans and finish the chocolate bar. Chocolate has four basic flavor profiles: floral, fruity, nutty, or fudgy. Nuanced flavors add to the intrigue of tasting single-origin chocolate including flavor notes that change over the course of a single bite melting in your mouth, creating a crescendo of flavors that cascades over your tongue.…