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Category Archives: Cocoa Chocolate making

Its all about chocolate and cocoa with a conscience.

It’s a long journey from cocoa tree to chocolate.

It’s a long journey from cocoa tree to chocolate, but one always worth taking! Here are all the most crucial steps that see raw cocoa beans turning into shining chocolate bars:

HARVESTING. When the cocoa trees that grow in tropical climates start showing the first ripe cocoa pods, these are picked by farmers with a machete and collected right on the field. The cocoa pods are opened and their inside (cocoa beans + white mucilage) is collected inside big buckets and brought to the fermentation center.
FERMENTING. Together with the white mucilage that surrounds them, the beans are placed into large wooden boxes, and they are turned regularly throughout the following 3-5 days. The temperature inside the box raises naturally to 40-50°, enabling all the bacterial and yeast activities to take place.
DRYING. After some days in the fermentation box, the cocoa beans still contain a high level of moisture that needs to be removed to avoid molding. The beans are moved to outdoor patios or movable carros to dry outside under the sun for a few more days. Once dried, the beans are sorted, bagged and shipped.
ROASTING. When they receive their precious cacao, chocolate makers roast it for two main reasons: flavor development and sanitization. Times and temperatures will vary depending on the bean type and specific goal of each chocolate maker.
CRACKING & WINNOWING. After roasting, the outer shell of the beans becomes thin and brittle. The beans can then be cracked and the shells be winnowed from the cocoa nibs that will be used for the production of chocolate.
GRINDING & CONCHING. These two processes are often combined in one single machine, the melangeur. First, the nibs are ground into a thick paste known as cocoa mass. While the cocoa mass keeps being refined inside the melangeur, chocolate makers add all the other ingredients like sugar, milk or vanilla. This step will be completed when the desired texture and flavor are achieved.
TEMPERING. During this process, the temperature of the chocolate is raised and lowered to achieve the right consistency and the stabilization of the crystals. This is what gives the chocolate its traditional shine and sharp snap.
MOULDING. Once tempered, the melted chocolate is poured into the stylish molds and either tapped against a hard surface or put on vibrating platforms to remove air bubbles.
WRAPPING. When the chocolate has completely cooled down, the final bar is carefully inspected to meet quality standards, and then wrapped in foil or paper packaging to keep it fresh.
The chocolate is finally ready to be savoured and enjoyed. What a journey!

Original post by DENNIS VAN ESSEN

 

Chocolate gets its origin and domestication story rewritten

Long believed to have been domesticated in Central America some 4,000 years ago, cacao has a more interesting story than previously thought #WorldChocolateDay
https://www.nationalgeographic.com/culture/2018/10/chocolate-domestication-cocoa-ecuador/?cmpid=org=ngp::mc=social::src=twitter::cmp=editorial::add=tw20200707hist-resurfcocoahistory::rid=&sf235736518=1
 

Conscious organic Ecuadorian chocolate

Geen boom gekapt. Papier van suikerrietvezels. Kakao uit het Unesco biosfeer Sumaco in de Amazonas van Ecuador. De handgeselecteerde bonen komen van de Kichwa coöperatie Wiñak. In deze aromatische chocola komen de smaken van regenwoud volledig tot zijn recht.

 

Vegan, gluten free and soy free…

BUT WHY UNROASTED?
We simply love the bold, bright, and fruitier flavor of unroasted cacao beans. We couldn’t find these flavors in other chocolate since most of what is available is made with roasted cacao beans, so we decided to make our own.

We go for the yin and the yang, brighten up and cocoa for coconut @raakachocolate.com #nongmo #usda #transparantie #limitedstock #canesugarfree http://www.patisserievercruysse.com #sharewathisgreatandgoodinthisworld #geertvercruysse #kortrijk #doorniksewijk115 #quality #sale #doorniksewijk

 

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Perfect Daily Grind

The Cacao and Coffee series: In coffee we refer to many of the varieties coming from Ethiopia and East Africa, the birthplace of coffee, as “heirloom” and not as each specific variety. There are so many varieties, and local names differ to internationally accepted names in any case.⁣

⁣We can say the same about wild cacao from the Amazon region. There are so many cacao varieties that people decide to call them wild cacao instead of Amelonado, Catongo, Trinitario, etc. These wild cacao varieties usually come with an exotic taste due to its nature, similar to heirloom coffee varieties. You could call it birthplace diversity explosion!⁣

source: PDG Cacao Instagram

 

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“We are proud of our range and we hope you love it too.”

“Chocolate is not something we need as part of our diet.
But it is something our soul needs.”

Not so long ago, I had a nice contact with Chi from Atypic Artiste Chocolatier in Melbourne Australia and so it be started. After looking at there website and seeing there amazing Origin Chocolate bars I was convinced of there quality and vision on making the best chocolate for Melbourne and Australia. Reading the story of Charles Lemai and the next line: “…you become part of a community and our love of chocolate connects us all.” I was solded, I needed to have these bars and I was hungry to taste there unconventional and differently made bars of the Pacific Islands such as Vanuatu, Solomon Islands,…

Atypic_1080p from charles.lemai on Vimeo.

Unrefined 45% milk chocolate is made with beans from the heart of the solomon islands. This textural sensation will take you on a ride to remember.
The packaging is just amazingly stunning.
KALAMANSI CARAMEL
HAZELNUT CHOCOLATE
SALTED CARAMEL

At Atypic, they are truly passionate about there chocolate and only work with cacao growers who provide respect, care and love to their produce and the land it comes from. The beans are sourced from farmers practicing organic growing processes and support independent businesses who follow ethical, sustainable and fair-trading practices. Nature has done its part to create distinct flavour profiles for each cacao bean source and Atypic Artiste Chocolatier invest a lot of time bringing out these authentic cacao flavours.

Charles Lemai

They pay a premium fee for our beans which are sourced from there neighbours in the Pacific Islands, working directly with the farmers who grow, ferment, and dry the cacao we buy. They frequently visit there suppliers to learn about their process, visit the plantations and ensure the highest standards of quality and sustainability are met.

Find more about Atypic Artisan Chocolatier

Available now at Chocolatier Share what is great and good in the World

 

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Why I’m not impressed by “Ruby Chocolate” – Pure Mill Chocolate

“Acidified red cocoa nibs are cocoa nibs which were not initially red but which have been subjected to an acid for a sufficient amount of time to become red”

Pure Mill Chocolate

 

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True Stories Magazine Vol. 2 by Jamaica Cold Bush Organics…page 60,61,62,63.

 
Image

Chocolate as salad.

 

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The Chocolate Fruit: Looking Inside a Cacao Pod

The anatomy of a cacao pod. Credit: United States Department of Agriculture, Public Domain, with labels added by Julio Guevara
Cacao pod cut in half, leaving the pulp-covered seeds visible. Credit: Eduardo Salazar

Can We Use The Whole Cacao Pod?
So, if the cacao seeds are the only part of the fruit that ends up in our chocolate, does that mean the rest goes to waste?

Not necessarily.

We’ve already mentioned that pulp can be consumed on its own. Additionally, Eduardo tells me, “In Latin American countries, the cacao [by-products] may be used to feed livestock.”

Alfredo adds that “cacao pods uses are varied. In a cacao event in Thailand, they served a dinner with more than 70 different [cacao] servings that varied from soups, rice, meats, desserts, drinks and others.”

And Pedro explains that, even when the by-products aren’t consumed, they can still be reused. “The shell of the pod, once it’s been harvested normally, is left in the plantation because the Forcipomyia fly (principle insect that helps in the pollination of the cocoa flower) will lay its eggs in there. Then [the shell] is reincorporated in the soil once it’s degraded,” he says. “Other farmers make compost with the shells because they are rich in potassium and help to improve organic matter in the soil.”

https://www.perfectdailygrind.com/2018/02/chocolate-fruit-looking-inside-cacao-pod/?fbclid=IwAR2ZB7gFgl3oSBSuWODEqbgjpTfGFhb8QvRQiNgBH6JebuclDuZr-yrmVt0

 

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