Processing and Roasting Cacao into Hot Chocolate
- a brief overview contributed by Regis Hanna
Living in Panama, where cacao grows, and having a family of chocoholics, it was only a matter of time before I ran into a cacao fruit and tried to do something with it.
Bought the fruit for $0.50 a piece, 4 of them, and brought them home and cut them open. Scooped out the beans, dried them on a tray in the oven for about 30 minutes and ground them in the blender. Tried to cook them up with milk, sugar and lecithin. The end product tasted like mint with a faint hint of chocolate. Not a good beginning.
So I consulted with the locals and the internet and learned.
Add sugar and milk, and you have a not too bad tasting cup of hot chocolate that you made yourself and is reasonably chemical free! It«s alot of work, but if you have kids at home, it is an education.
I should add that perhaps due to the fact that my blender does not grind the beans very fine, I can re-use the mixture quite a few times. I am finding that I can get 4-5 pretty good tasting cups of hot chocolate out of two heaping tablespoons full of bean grindings.
To make a tasty treat, you can put the ground stuff in a pan and add sugar and milk and vanilla and keep stirring, add some more milk, and keep stiring, and keep it going for 10 minutes or so, and the sugar and milk will caramelize with the chocolate and you have a nice gooey treat for the kids. (Your dentist will appreciate this one alot, so be sure the kids brush well afterwards.)
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