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The best natural heat container…

Peeling back the curtain on a ferment one day after the fully aerobic phase started. The oxidation of ethanol to acetic acid is highly exothermic and has increased the temperature of the fermenting mass to just over 50 C. The heat and acetic acid have started to scorch the banana leaves and you can smell the vinegar in the air before you get close to the box. If you look closely, you can see some beans are bleeding purple pigment. This indicates that cell death and lysis inside the seeds has begun, and the complex cascade of enzymatic and other chemical reactions that produce the precursors to chocolate flavor are under way.

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BRON: https://www.instagram.com/cacao4hawaii/

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Let’s talk chocolate 2

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Na een kleine handigheidsoefening van de deelnemers, ze gaan namelijk wat mouleerwerk krijgen, komen we aan deze chocolade-tasting:

1/ Luker cacao Nevado

White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%. Product is certified Kosher. Product format is convenient portioning and melting.

2/ Banus milkchocolate 36% cacao

At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.

3/ Nahua 39% cacao Costa Rica

Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.

4/ Danta Chocolate 60% Finca Los Ujuxtes Guatemala

Guatemala chocolate maker Carlos Eichenberger creates this small-batch artisan chocolate entirely from local cacao grown on the Finca Las Acacias and Finca Los Ujuxtes plantations. The fragrance is big, olivy, and crisp; the flavor full and fruity, perfectly balanced between tart and sweet.

5/ Mãnoa 60% Hawaiian SALTED PINEAPPLE AND CHILI PEPPER

This bar is a beautiful combination of sweet and spicy. With sunny, salted, Hawaiian Pineapple, this bar takes you right to the Hawaiian pineapple fields. We then pluck ripe Hawaiian Ghost Peppers from our back yard and infuse them into our 60% Dark Milk chocolate. Don’t be scared, we put just enough in this bar to give your taste buds that ghostly tingle without the burn.

6/ Pralus biologique 75% Madagascar
This tastes quite different from the non-organic Pralus bar to me.
nose: mild
top: tangy, (not as sweet as mango and not as bitter as grapefruit), green,
base: dry grass
end of mouth: short, earthy

7/Akesson’s SPChocolate Bali 75%  

Supporting the preservation of traditional farmers, Big Tree Farms, with direct support from USAID and AMARTA, has created in Bali the first fully integrated Central Processing Unit (CPU) in Indonesia for the efficient fermentation, drying, warehousing and sale of cacao. We specially selected with them trinitario cocoa beans from the two Sukrama brothers’ Farms in the Melaya Area.               These are the first Bali Single Origin bar ever made in Europe. The dark version has fruity hints of papaya and mango.

8/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 

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Chocolate and the Tejate – Drink of the Gods

This aromatic tree produces flowers that are closely associated with traditional cacao use. Long before the arrival of the Spanish in Mexico, the Aztecs used these highly pungent flowers, known as Cacaoxochitl, to flavor their chocolate drinks. It was known in the ancient times by names of Poyomatli, Xochicacaohuatl or Cacahuaxochitl. These words literally mean, “flower of cacao” even though the plant is not botanically related to cacao. In Mexico today these flowers are known in Spanish as “flor de cacao” or “rosita de cacao” or “madre cacao“. 

The flowers are mixed with chocolate and other ingredients to concoct Oaxacan cacao drink tejate, a spicy beverage with medicinal and religious significance. This energy drink, “the drink of the gods” was originally served only to the ruling elite of Aztecs. They also used to drink cold chocolate mixed with corn and the Rosita de Cacao which they called Poyomatli

The earliest known record of Rosita de Cacao was noted in 1582 in The General History of New Spain by Fray Bernardino de Sahagun where he affirmed that the name comes from Cacahuaxochitl and means “cacao flower” or Xochicacahuatl which means “precious flowers” and has fragrant and penetrating odor. 

Truly amazing chocolate from traditional recipes, artisan-crafted with organic, fair and direct trade cacao, that supports cacao farmers & communities livelihoods.
 
 
Single origin dark and flavored chocolate bars including chipotle allspice, hibiscus, amaranth, rosita de cacao, passion fruit, pink peppercorn, triple cacao, and many more enticing flavors.
 

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An Edible History of Chocolate.

A Food project in Chiapas, Mexico by Nat Bletter & Dave Elliott

About this project

When chocolate arrives to you via the shelf of the local store, it is sadly disconnected from its origins in southern Mexico and Central America.  We aim to change that experience while supporting the farmers and communities that have given the world the great gift of chocolate.  Help us make a direct purchase of cacao from an organic cooperative in Chiapas, Mexico, and we’ll craft an edible history that will connect you to the roots of chocolate!  Read on and we’ll give you a break down of the who, why and how.

My first contact with Madre was with Natt Bletter about two months ago, I just found them true there website. I feld the same feeling about there chocolate and story as I feld with Adi chocolate Fiji, I wanted to taste the origin, birth of thise divine chocolate, so I contacted Madre.

After a few mails and a nice contact with Natt I received there samples, they are just looking great and the tasting will follow within a few days or so…

Now back on this project from Nat and Elliott:

Dear friends, family, & chocophiles alike,
Dave and I are trying to do something big here– take chocolate making back to where it belongs, to its roots in Central America– so we’ve launched a kickstarter fundraising campaign to help us help the cacao growing communities in Chiapas, Mexico who have been growing cacao and making chocolate for thousands of years by buying 1000 lbs of cacao and getting it processed into chocolate liquor in Chiapas. The cacao farmers there often have rare or heirloom varieties of cacao with unique taste characteristics and complex cultural practices surrounding their preparation of chocolate, with spices, flowers, and herbs that are rarely heard of, let alone tasted. We almost never ask for help or money, but since this is such a huge endeavor, where we are trying to thank the people who brought us chocolate, and help them keep alive their chocolate making recipes and associated ingredients, we are humbly asking for your support of this project:
 
We’d be honored if you’d take a moment to watch our kickstarter video and learn how we’re bringing chocolate making back to its roots in the prized Aztec cacao growing region of Xoconusco, Chiapas, Mexico. As Dave and I travel in late June down from Oaxaca, where most of the chocolate is made in Mexico currently, to Chiapas where the cacao is grown, we’ll update you on tasty chocolate combinations and traditional recipes we find from Tejate, to Cacao de jaguarCacahuaxochitlAchiote, and Atole. If you can pledge to help us support these cacao and spice farmers, you’ll get to sample all these amazing flavors rarely tasted outside of their origins in Southern Mexico while feeling good that you’re supporting the rich cultural heritage of chocolate in its birthplace, its tierra madrein Central America! 
Thanks so much for your help & support,
Nat & Dave
   
 
P.S. A huge thanks to everyone who helped us get this far already with chocolate making: our partners Abby & Dani for hours of understanding & support, Maiara for coming into the world in the middle of a chocolate whirlwhind, our families for getting us here, all our friends who cheered us on, Shirley & Stan at Chop Chop Media for making us 2 amazing videos, Kristen for keeping the shop & chocolate making running smoothly, Matt for dealing with chocolate dust devils & flames, all the farmers who have provided us with great cacao & fruits to turn into chocolate, everyone on The Chocolate Life and Chocolate Alchemy who have given us endless advice, and everyone single one of you who has bought and enjoyed our chocolate from Hawaii to the mainland, Belgium, Ireland, New Caledonia, Australia, and New Zealand!
 
 

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