4,60 €68,00 € /kg
During the roasting process, the cocoa bean loses its husk, which has long been discarded, and we invite you to discover its wonderful fragrance and taste. Infused in water (or milk) or powdered in your baked goods, you'll be surprised by their fragrance.
Once the cocoa pods have been picked and the beans fermented, they are sun-dried on racks for two weeks. After this time, the cocoa beans are cleaned and ready to be roasted. Like coffee, cocoa beans develop their aroma and color only after being roasted at between 120 and 140 degrees Celsius, in keeping with the Maillard principle and its browning reactions.
It's at this point that the beans lose their husks, which, unfortunately, are generally not used. Surprisingly, this is actually the case, as the pods are often thrown away, even though they contain an incredible fragrance and taste!
We recommend infusing them for a few minutes in water at 90° (or in vegetable or animal milk) to enjoy their captivating aromas. We use roasted cocoa pods in some of our spice blends, giving them a roundness that only some other rare spices can reproduce. Grind them and you can use them in pastries or bakery products to make cocoa bread.
Weight | 50 g |
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Botanical nomenclature | Theobroma cacao L. |
Weight | |
Color | Brown, Brown-black |
infusion | 90°c |