Posted by: hearttohearthcookery | February 5, 2013

Fermented Cacao

Chocolate Pot and Fermented Cacao

Chocolate Pot and Fermented Cacao

In my beverage display, I had my reproduction chocolate pot and a measure of fermented cacao beans.  Without the fermentation process, the cacao beans would never develop the flavor of chocolate when roasted.  After roasting and hulling, the remaining bean is called a nib and has a chocolate flavor.  The nibs just need to be processed on a metate and voila chocolate liquor to harden to a cake which was grated to make a beverage.

Note on me website the Pennsylvania Humanities Council program Chocolate:  The Pennsylvania Connection.  Visit my website at:   www.hearttohearthcookery.com


Responses

  1. Fantastic! I really like to see chocolate history. You are very lucky to get your hands dirty with chocolate. 😉 well done.


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