DOMINICAN GOLDEN TREASURE - CACAO
An ancient tradition that reminds us of the rich smell of field Cocoa something very different from what we know today along with the sound of pylon or mill crushing the toasted seeds to the beat of a song.
Preparing Cocoa is an arduous work process, it is customary to ferment the seeds in banana leaf then exposing them to the sun, after two days are toasted over a very slow heat stirring them with a gentle movement until you perceive a pleasant smell of chocolate that we usually know.
The heat and vibration is responsible for removing the pepas from their shell by separating them. As a result of this process we get our delicious Cocoa tea - open this link to see all about Cocoa tea, its properties and benefits.
When lightly cooled the seeds are placed in an instrument called mortar that can be made of wood or stone to proceed to grind them there comes the magic when in this process we extract the Cocoa butter opens this link to know more about the Сocoa butter.
In conclusion we get the Cocoa liqueur. It is good to note that when we refer to liquor it is not a liquid or possesses alcohol but that we have a virgin Cocoa paste in its pure state without added sugar.
By achieving this consistency can be divided to produce Cocoa powder with and without sugar or organic Cocoa balls that are handmade giving it a beautiful shape of sweet and bitter sphere, these once ready we wrap it in banana leaves again and when dried will be in a consistent state to make the typical Cocoa in Dominican hot water that you tried on your first trip.
Click on the link and know unique recipes such as preparing Cocoa powder and how to prepare Cocoa in ball.
Enjoy the taste of authentic Сocoa for the world's most famous drink!
- Comments