- Cacao seeds preparation
- Cacao history
Nothing tastes better than a bar of 85 percent dark chocolate you have made yourself. Costa Rican beans are robust, woody, leathery flavored.
The beans are harvested from the pods and allowed to naturally ferment over a period of two days to two weeks. Heat kills the delicate germinating seed, and natural yeasts grow to develop complex flavors.
Next, the beans are roasted. Cocoa beans are roasted for the same reason that coffee beans are – to develop complex flavors via the Maillard reaction, and to drive off unpleasant acidic compounds developed in the fermentation process.
Cracking and winnowing follow roasting to get rid of the shells.
Finally, the beans will be grinded where it can be mixed with milk.
Come experience with us this traditional way to convert the cacao beans into ”The Drink OF The God’s”