Raw Cacao - Raw Organic Cacao Beans(raw chocolate nibs) Information. Raw Chocolate nibs UK, Raw cacao nibs UK, Raw cacao nibs, UK, Organic chocolate, UK -- Detox Your World. We've spent years looking for the perfect raw chocolate to bring to you. We've now found it! This cacao is from Peru, is fermented for a short time, and is dried at a very low temperature. The people involved love the process, and we know that adds to the vibe. These nibs have the lowest microbe count we've seen, and are so chocolatey-tasting that you'll love eating them just on their own.
We only ever use criollo beans. Criollo beans are recognised as the best beans in the world for flavour, consistency and nutrients. What is Cacao? Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions.
Contrary to popular opinion, cacao is a poor source of caffeine. Allergies? The Chocolate Life - Discover Chocolate and Live La Vida Cocoa! Chocolate Alchemy. The Project Gutenberg eBook of Cocoa and Chocolate, by Arthur W. Knapp. Cocoa (Tropical Agriculture) (9780632063987): G. A. R. Wood BA DTA, R. A. Lass B.Sc. DTA. All About Cocoa Fermentation (Part 2) | Amano Artisan Chocolate. Cocoa Fermentation Sweatboxes Overtime a number of different types of cocoa fermentation boxes or “sweatboxes” have been used for cocoa fermentation. Thankfully, the techniques for building them continue to improve as do the techniques used to get a consistent fermentation. Just a Hole in the Ground One of the most traditional methods used up through the beginning of the 1900s to ferment the cocoa beans was simply to dig a small hole and place the beans in it.
The beans were then covered with banana leaves to trap the heat generated by fermentation. Wooden Canoe Well, it isn’t a real canoe but it looks like one. Stacked Sweatboxes Antique Stepped cocoa fermentation boxes. One of the earliest “industrial” techniques of fermenting cacao is to build a set of boxes, each box set on top and to the side of the next, creating in effect a set of stairs. Modern Sweatboxes New Fermentation Boxes In a common variation of this that often occurs at the co-op level, the boxes are fitted with steel frames.
Nutritional Value Of Cocoa Powder. Cocoa powder comes from cocoa beans, which are produced by the cacao tree, which is farmed in many tropical countries. The beans are processed into chocolate liquor, most of the fat is removed, and the remaining paste is dried and powdered. According to food scientists and tasters at Cook’s Illustrated in a 2005 report, dutch-processed cocoa powder -- cocoa beans soaked in an alkaline solution -- is identical to “natural” cocoa powder except that the “dutched” cocoa tastes better in drinks, baked goods and chocolates. Cocoa powder contains 12 grams of total fat in one cup, 7 grams of which are saturated fat, 4 grams are mono-unsaturated fat, and a remaining fraction are poly-unsaturated fat. Comparing a likely substitute for cocoa powder, unsweetened baking chocolate, reveals much higher fat content of 69 grams for one-cup shredded, with 43 grams of this fat being saturated.
Crio Brü and Crio Beans are Rich in Antioxidants, Minerals and Natural Energy - Healthy Chocolate for Healthy Living. Choffy drink choffy, drink brewed chocolate 100% cacao healthy with theobromine antioxidants fat-inhibitor metabolism energy. How Healthy Do You Want To Be? - Choffy. Drink Choffy « Drink Choffy. How to Buy Choffy | Choffy – Brewed Chocolate. What is Choffy? « Drink Choffy – Healthy and Delicious Brewed Chocolate.
Well, fabulous is the first word that comes to mind. But to be more specific, Choffy is richer and more robust than hot chocolate, and brews just like coffee. It has a strong, intense taste on its own; some people prefer to drink it that way. Others love the deep chocolate flavor that’s revealed when you add a little creamer. Be creative! Unlike coffee, Choffy supplies you with long-lasting energy throughout the day without the crash, jitters, or other negative effects of caffeine. Which means you can drink as much as you want, whenever you want. So if you wake up craving a cup of Choffy, it’s only because it tastes so good! Choffy is made from 100% premium cacao (cocoa), beans roasted and ground to create a rich drink that provides long-lasting energy and whole-body wellness.
By weight, raw cacao contains the highest concentration of antioxidants of any food in the world, more than red wine, blueberries, açai, pomegranates, and goji berries combined. Add cream and sugar to taste. Chocolate: Lots More Information" Making chocolate is a complicated process, and it varies depending on the company and how the chocolate will be used. But it always starts with the beans. Some companies rely on a single source for their beans or only buy them from a certain region. Others may use up to 12 different sub-varieties of bean to create a single chocolate blend. The mix of cacao beans is usually a big company secret, and no two brands use the same one.
When the beans show up at the factory (usually in huge, jute bags), it's time to roast them. The roasting process both removes bitterness and develops flavor. The grinding process is done by a machine called a melangeur, which has huge granite rollers that mash the cacao nibs into a paste called mass. The next two steps, conching and tempering, are so complicated and mysterious that they deserve their own section. Fermentation of cacao beans. The cacao fruits are opened and the pulp and seeds are transferred to larger containers. This is either performed by farmers, plantation workers, or in large cocoa factories where it can be done by machines.
The cacao beans are later transferred to wooden crates or baskets with banana leaves in between and on top to enable an optimal fermentation. The duration of the fermentation depends on the variety and is from 2 to more than 7 days. The length of the fermentation also affects the aroma, so if well-developed aroma is wanted the beans are fermentation for a longer time.
Opened cacao fruit (Photo: iStockphoto) Cacao beans ready for fermentation (Grenada). The fermentation process transforms the flavor to what we associate with cocoa and chocolate. . [ Previous page | Next page ] Chocolate Alchemy - Cocoa Beans. How To Make Chocolate From Scratch At Home. Step 1: Choose the Beans This is an important step. Like coffee, cacoa beans come in different varieties and flavors. There are four main varieties in use today. The Criollo beans are the original beans that Christopher Columbus "discovered" in 1502The are grown in South America, these beans are considered to be the best for producing the finest in chocolates. They grow in a mild climate and require rich soil. The beans are highly aromatic and have low acid levels, helping to create an incredible, fine chocolate. Forasteros come from the Amazon. Less common for chocolate making than the Forasteros and not as high quality as the Criollo, the Trinitario is a hybrid bean.
The Nacional is mostly cultivated west of the Andes. Within the types of beans there are differences according to the area it is grown and how it is harvested. You can find more of them in the resources in the blue box to the right. Step 2: Roasting Cacao beans can be roasted in your oven at home. Step 3: Winnowing. How Chocolate Works" One night, I came across the Web sites of some boutique chocolatiers -- companies who make chocolate candy in small batches and have a lot of passion for their product. I love chocolate, and I'm an adventurous eater, so I ended up ordering an assortment of bonbons with unusual flavors. Each one was yummy, but the real standout was a truffle filled with salted caramel fudge and chipotle chile, covered in a layer of popping candy. Eating it was an experience. Of course, these chocolates are a special treat, but I can definitely appreciate a basic candy bar grabbed in the checkout aisle, too.
Of course my affection for chocolate isn't anything special -- not everyone adores it or goes for crazy flavors, but most people at least like it. Although chocolate has been eaten since at least 1400 B.C., the way we eat it is a relatively recent invention. Europeans later added sugar and milk, but they were still drinking chocolate instead of eating it until the Industrial Revolution. Cholesterol lowering supplements, herbs, vitamins, alternative and natural therapy by Ray Sahelian, M.D. Cholesterol lowering supplements, natural ways using vitamin, herbs, diet and foods - Natural therapy for healthy blood cholesterol level management, by Ray Sahelian, M.D.
March 26 2014 Fats, also called lipids, serve as a major source of fuel for the body's metabolic processes. Fats are obtained from food or formed in the body, mostly in the liver, and can be stored in fat cells for future use. Fats are essential components of cell membranes, of the myelin sheaths that surround nerve cells, and of bile. The two major fats in the blood are cholesterol and triglycerides. They attach themselves to certain proteins so they can travel throughout the bloodstream; the combined fats and proteins are called lipoproteins.
The major lipoproteins are chylomicrons, very low density lipoproteins (VLDL), low-density lipoproteins (LDL), and high-density lipoproteins (HDL). Psyllium - Take half a teaspoon in a glass of water with a meal two or three times a day. Statin drugs, are they worth it? Chocolate Making From Bean to Bar. A short overview of how chocolate is made from bean to bar. Each step in the process is crucial to entice the best flavor from the bean. Chocolate processing practices haven’t changed much from the time of the Maya; it is just that the equipment and processes have been refined. These processes can be divided into six major steps: In the Cacao Field Harvest and Fermentation Cacao trees produce buds on a continuous basis—this can be year-round in subtropical areas, such as Central America or it can be tied to the rain cycle, as it is in Africa. Fluctuations in growth cycle and harvest can occur because of changes in climate conditions.
Harvesting the cacao pods is still done by hand, as the mature pods need to be identified and cut from the tree, without damaging flower buds, immature pods or the stem area from which the bud grows. The pods are carefully broken open to release the cacao beans, which are embedded in a moist, fibrous, white pulp. Drying and Storage In the Manufacturing Plant. The Chocolate Review | Where does chocolate come from? | Beans, Cocoa, Chocolate, Process, Cacao - The Chocolate Review. Growing Regions Cacao trees grow best in the geographic band that is 15-20 degrees north or south of Equator in West Africa, Central and South America and parts of Asia.
Worldwide cacao production is disbursed among the major cocoa producing countries as shown below: Source: UNCTAD based on the data from International Cocoa Organization, quarterly bulletin of cocoa statistics Cacao is also grown in Sri Lanka, parts of India, Venezuela, Belize, Costa Rica, Dominican Republic, Madagascar, Peru, Colombia, Guatemala, Hawaii, Mexico, Fiji and other countries clustered near the equator.
Growing ConditionsThe trees flourish in the shade of rainforests where they gain protection from the wind in rich, well drained soil. The climate is one of high humidity, usually 100% during the day and 70-80% at night. Cacao TreeThe scientific name given to the cacao tree is Theobroma cacao. Cacao: legumes. HarvestWhen it is time to harvest, the pods are cut from the tree trunk by hand using a machete. Roasting. Harvesting and Processing Cocoa Beans. 'Theobroma Cacao' – The Cocoa Tree In the 18th century the Swedish botanist, Carolus Linnaeus, renamed the cocoa tree giving it the Greek name Theobroma Cacao, now its official botanical name, which literally means 'food of the Gods'.
Cocoa trees resemble English apple trees. They grow best under the canopy of tropical rainforests, seldom reaching more than 7.5 metres (25 feet) high. To flourish they need to be shaded from direct sun and wind, particularly in the early growth stages. The cocoa tree has broad, dark leaves about 25cm long, and pale-coloured flowers from which bean pods grow. A native of the central and South American rainforests, cocoa trees are now cultivated in many tropical locations around the world. Young trees are interspersed with new permanent or temporary shade trees such as coconut, plantains and bananas, following the clear-felling of the forest.
Alternatively, forest trees are thinned out and the cocoa trees are planted between established trees. Fermentation. Dole Cacao Orchard. How to Make Chocolate at Home. Experiments in roasting and grinding cacao beans to make milk chocolate at home (Return to my main page for more articles about chocolate or to browse 70 other topics: everything from Knitting Nancies and metal detectors to the strange world of lucid dreaming.)
WARNING Working with chocolate involves dealing with hot materials and fire. No one should do so without the supervision of a responsible adult experienced with all the processes and equipment involved. The following is provided for information only and is not intended as a recommendation to repeat these or any other experiments. The best advice I can offer to anyone interested in trying to make their own chocolate at home is to log onto Mr. (Because I ordered my beans from Mr. Why Make Chocolate at Home? This page is a running chronicle and I intend adding to it regularly as the experiments progress so please check back often.
Step One: Buying the beans My order A full-sized picture of the Carenero Superior beans. My First Roast: Cacao Bean. All chocolate comes from the cacao bean - the seeds of the "cacao" fruit - which grows on a jungle tree, predominamntly in South America. Raw cacao beans taste like dark chocolate, because they are dark chocolate. Cacao's latin name, "Theobroma Cacao" literally translates as "Cacao, Food of the Gods", and when you experience the effect of eating pure raw chocolate in its original form, you will understand why. Raw cacao beans contain over 300 chemically identifiable compounds making it one of the most complex foods Earth. The substances in the cacao bean that are responsible for its mood enhancing effects include: anandamide (bliss chemical), arginine (nature's Viagra), dopamine (relaxation neurotransmitter), serotonin (happiness neurotransmitter), tryptophan (well-being amino acid), magnesium (heart relaxant) and phenylethylamine (PEA).
Serotonin, dopamine and phenylethylamine, the three well-studied neurotransmitters, play a major role in our feelings of contentment and well being. Find a Chocolate Shop at Chocomap.com. Pam Williams founded au Chocolat, a luxury chocolate business, in 1981 after moving from California to Vancouver, BC. Au Chocolat’s specialty was gourmet chocolate truffles in a multitude of flavors.
Besides being the owner and running the business, Pam was the shop’s chocolatier for 10 years. Being self-taught, she spent her career experimenting and developing confections inspired by the industry, her travels and her peers. Pam found that chocolate lovers, whether they consider themselves gourmet cooks or not, have the same endless curiosity about chocolate as she does.
To satisfy their curiosity and hers, she wrote articles on chocolate and then her first cookbook, Oh Truffles by au Chocolat, which went on to be a Canadian Best Selling cookbook. As a teacher by degree, Pam led chocolate making programs, as well as courses on entrepreneurship for many different organizations, including the University of British Columbia. Our chocolate blog. Learn Why Raw Cacao Beans Are One Of The Most Amazing Superfoods You Could Ever Eat — High on health. Chocolate-Making in Ecuador: Popular Farmstays Activity. Teck Guan Cocoa Village | Around The World With Anna. Cocoa Pods. Fruits for Beginners. Chocolate Alchemy. _pptx3. Cocoa Plantations in Tawau. Teknik Fermentasi dalam Pengolahan Biji Kakao - Majari Magazine.