WebFeb 21, 2024 · The cacao exocarp is the thick shell of the pod. As the external layer, it has a gnarled surface that serves to protect the whole fruit. Unlike coffee, which is generally green when unripe and red – or occasionally orange, yellow, or pink, depending on the variety – when ripe, cacao exocarp comes in a rainbow of colors. WebSep 10, 2024 · The Bottom Line. Use of “cacao” versus “cocoa” on chocolate products is inconsistent. Generally, raw cacao products — made from fermented, dried, unroasted …
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WebCacao fruit is de vrucht van de cacaoboom. Het vruchtvlees is zoetzuur van smaak en bevat veel antioxidanten. WebApr 9, 2024 · Turn up the heat. Once the beans have fermented, they need to be dried. The aim of drying is to reduce the water content of the cacao beans from 37% to around 7%. Drying them slowly is essential for a good flavour. I placed the beans in an airtight container, and experimented with different ways of keeping them warm. WebFor us, it doesn't take much for really good chocolate: the best ingredients, recipes reduced to the essentials, produced in harmony with people and nature. We know that chocolate can only be good if everyone involved in its production is doing well. Experience our colourful chocolate squares! overactive nerves in eye medication