We are looking at a few key steps in the process of getting cacao beans.
The task of converting beans to chocolate is a process shrouded in secrecy. Chocolate factories are notoriously secretive and careful about letting outsiders into their process at all. There are a few exceptions to this; Scharffen Berger in Berkeley offers free tours of their factory, which are fascinating.
The basic steps, though, of making chocolate are commonly known, and we're going to explore a few of the most important. First up: fermentation. Did you know that cacao beans should be fermented?
The photos above, from Tava, an Australian cocoa company committed to organic and ethical farming, show some of the steps in the key fermentation process.
When cocoa beans - those white fleshy lumps - come out of the carefully split cocoa pod, they must be fermented in heaps. Their own warmth and usually the warmth of the sun too helps the beans to ferment. The fermentation kills the bean itself and then causes chemical reactions that bring out the flavor of the beans.
This process is delicate and takes skill; the pods must be carefully removed from the tree, and then carefully cut open. If the beans are damaged they can rot.
As they ferment they are turned or raked to allow even heating and fermentation. Then they are spread out to dry. This stops the fermentation and solidifies the bean into the hard, nutlike cocoa bean that is more familiar than the tropical fruit above.
This process generally takes at least a week, although some small growers are experimenting with two-week fermentation to see what kind of flavors can emerge from a longer fermentation period.
The enterprice was already founded in 2010 by Rochelle Harrison and Gabe Davidson, the first chocolates, however were presented to the public in 2013. Rochelle Harrison's passion for chocolate was inspired by her 19-year activity as confectioner and pâtissier.Back in 2008 she began with research to be able to produce chocolate straight from the bean.
Gabe Davidson spend 13 years in Melbourne, Australia, where he founded several Cafés and a coffee roastery. He returned to Wellington, to bring the new enterprise into being, together with Rochelle Harrison. Both founders are passionately engaged in the hospitality industry and in the food industry.
Dark: Peru Norandino 70%
Produced with beans from the harvest of 2014. These are white Criollo cocoa beans of the variety Piura. Mild and pleasantly tart with a somewhat slow full-bodied and fine melt.Very nicely balanced and with wonderful flavors of apricots, honey and cashew kernels.
Dark: Madagascar Somia (Akesson) plantation 70%
The beans are from the harvest of 2013. Mild-tart, with pleasant fruity acidity and with a fine melt. Very long lasting flavors, the fruity sweetness dominates in the finish. With flavors of red berries and plums. out of stock
Dark: Dominican Republic 70%
Produced with beans from the harvest of 2013. In the beginning with a distinct (fruity) acidity and also astringent, tart to slightly bitter. With a very fine and well balanced melt. Towards the middle and during the finish the sweetness increasesand the flavors of jam, citrus fruits and earthy notes.
Milk/ Coconut Milk Chocolate 52%
Strong vegan milk chocolate, which contains coconut instead of milk powder and also coconutsugar (from Java, Indonesia). With an intensive cocoa character and a good flavor of coconut. A somewhat softer consistency cream, slightly sticky and with a somewhat rough mouthfeel. With flavors of cocoa, coconut, malt and caramel.
Flavored: Salted Brittle Caramel 70%
Dark chocolate flavored with sprinkled on salted caramel sprinkles. The chocolate is a blend of various cocoa varieties and is just as excellent as the oure chocolates. The caramel sprinkle harmonizes very well with the tart chocolate and also the salt can be tasted distinctly.
The chocolates have turned out absolutely superbly and the company has mastered the leap into the world-class of chocolatemanufacturers with bravery. If the selection were a little broader and if one could sustain a certain continuity, Wellington Chocolate Factory would be the first candidate for the accolade with six cocoa fruits.Even the current raiting with five cocoa fruits and the very convincing individual ratings are a damned good start into the industry for a novice.
AVAILABLE IN KORTRIJK BELGIUM just mail me and I send you WCF
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Chocolade kan enorm veel verschillende smaken herbergen, afhankelijk van de soort en de plek waar de cacao groeit. Chocolade-online laat je die diversiteit aan cacaosoorten en chocoladesmaken proeven in al deze chocolade tabletten. Bovendien komen voor deze origine chocolades de bonen van gezonde plantages, waar zorg voor de bodem, toewijding bij het kleinschalige productieproces en een onpeilbare passie voor het vak ongezien lekkere creaties opleveren.
Our mission at Camino Verde is to Produce and distribute the world-renowned cacao of Ecuador, the cacao Nacional. We have restored a 16-year abandoned plantation in the canton of Balao in the Guayas province of Ecuador. We proudly grow Nacional cacao on our plantation which produces a bean with an exquisite aroma and incomparable flavor: an essential ingredient in the production of fine, gourmet, artisanal, and small batch chocolates. There are three things that make Camino Verde unique: The history of cacao production in Balao, our 120 family history of chocolate making, and our scientific approach to farming.