The cocoa tree – a beautiful evergreen plant that occurs from Central America to Africa. Whatever may be said, but it is cocoa tree from Central America, and not from the South. Probably more for the layman interesting properties of cocoa, and processing technology, so today, experts in the field of technological processing of cocoa have shared with us the peculiarities of this fascinating process. Gathering cacao quite laborious and low-wage employment. Because trees provide fruit cocoa throughout the year, and harvesting takes place twice. The main, and a higher quality crop, remove from October to February, and interim – between May and June. Difference between these yields is that one of them is removed after the rainy season, and another – after a season of drought.
Cocoa beans are in beautiful red or yellow shells. Usually in the same nut of the cacao tree about 40-60 cocoa beans. Freshly picked cocoa beans are white and purple color, and taste seem to be bitter or tart. Further, the technology that cocoa beans are fermented. Fermentation is a process with otlezhavaniya beans in large piles, this is usually under the leaves. Subjected to mild fermentation of cocoa beans are drying or roasting. After roasting in this wonderful product can do nothing of value in terms of vitamins, minerals, amino acids. This product just gets on store shelves.
Of course, I would like to buy a product that still has the same properties as the original. This dream can be realized by buying cocoa from certified Vegan. Usually on the packaging should be labeled RAW, which means that raw cocoa or alive, that is not heat-treated. Producing food from raw cocoa or eating it as a separate meal, you get the maximum vitamins, and energizing and good humor that makes people just raw cocoa beans. Long been noted that you can eating a normal five chocolates, or just a raw, no artificial sweeteners and stimulants taste. Raw chocolate – the novelty of the market. Amazing taste, cheerfulness, excellent state of health – so it is characterized by people who already tried it. Raw chocolate made from raw, unroasted cacao beans and other natural ingredients, such as Turkish delight, which in itself is superfudom, or agave nectar. Chocolate – a separate inteersnaya topic about it we will tell you in the following publications.