cocoa powder – Cacao VM http://cacaovm.org/ Mon, 21 Feb 2022 14:19:27 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://cacaovm.org/wp-content/uploads/2021/11/profile-150x150.png cocoa powder – Cacao VM http://cacaovm.org/ 32 32 Belgian chocolatier uses Barry Callebaut’s Cabosse recycled cocoa fruit in its chocolate fillings https://cacaovm.org/belgian-chocolatier-uses-barry-callebauts-cabosse-recycled-cocoa-fruit-in-its-chocolate-fillings/ Wed, 02 Feb 2022 08:00:00 +0000 https://cacaovm.org/belgian-chocolatier-uses-barry-callebauts-cabosse-recycled-cocoa-fruit-in-its-chocolate-fillings/ February 02, 2022 — Belgian chocolatier Confiserie Vandenbulcke is among the first to use recycled cocoa fruit pulp from Barry Callebaut as a filling for its dark chocolates. Cabosse is made from the white pulp surrounding the cocoa bean which is normally discarded. On the showfloor of ISM & ProSweets 2022 in […]]]>




February 02, 2022 — Belgian chocolatier Confiserie Vandenbulcke is among the first to use recycled cocoa fruit pulp from Barry Callebaut as a filling for its dark chocolates. Cabosse is made from the white pulp surrounding the cocoa bean which is normally discarded.

On the showfloor of ISM & ProSweets 2022 in Cologne, Germany, Nicolas Degryse, Head of Chocolate Marketing at Vandenbulcke Confiserie, talks to FoodIngredientsFirst on how the ingredient is enjoying adoption in mainstream chocolate houses.

“In traditional chocolate, only cocoa beans are used. But cocoa beans are only 30% of the cocoa fruit. The remaining 70% is made up of the juicy white pulp and thick skin that surrounds the beans,” notes Degryse.

“Normally, these pieces of fruit are thrown away. We have created the filling of our chocolate with this white flesh, which recycles a product normally thrown in the trash.

“What is typical of the cocoa fruit is that it is very pungent. It’s a little bittersweet, so it’s an atypical taste for chocolate. Normally, chocolate has sweet fillings, but here we are experimenting with a sweet and sour filling.

Use of whole fruit
Traditionally, this white cocoa fruit pulp is left on the beans to aid in the fermentation process – a crucial step in chocolate making. As the pulp breaks down around the kernels, it helps supply yeasts, bacteria, and enzymes.

The Cabosse concept is considered to be farmer-friendly as farmers take home increased income as they can sell more cocoa fruits.However, only a small percentage of the pulp is needed for this process, with much of it being wasted. The underutilized potential of this ingredient is at odds with today’s sustainability-conscious consumers.

The Upcycled Food Association calculates that if all cocoa fruit harvested were used to the maximum, it would reduce the same amount of CO2 as planting 3.5 billion trees per year – which is an area larger than France. and Germany together.

Farmer-friendly and eco-friendly
The word “Cabosse” comes from the French word for the cocoa pod used in plantations in West Africa along the equator.

The Cabosse concept is considered to be farmer-friendly as farmers take home increased income as they can sell more cocoa fruits.

Thanks to Cabosse Naturals’ collaboration with cocoa farming communities in Ecuador, the time between harvesting and processing fresh cocoa fruit into ingredients has been reduced to a maximum of five hours.

“At the moment, our chocolates at Confiserie Vandenbulcke using Cabosse are still in development. The chocolates we have at ISM & ProSweets 2022 are the only samples we have at the moment, so they are not yet available on the market,” says Degryse.

“We started in October with the development of the chocolate, its packaging as well as its brand storytelling.”

Degryse adds that Confiserie Vandenbulcke favors ecological packaging for its recycled product. “We also use ecological packaging which replaces the plastic tray with a tray made of recycled paper”, specifies Degryse.

Over the past year, other cocoa fruit chocolate iterations have hit the shelves. For example, Nestlé offers the Incoa bar, which is a 70% dark chocolate bar made exclusively with the fruit of the cocoa under the Les Recettes de L’Atelier brand.

In Japan, Nestlé unveiled a KitKat using dried cocoa powder pulp as a substitute for traditional sugar.

Barry Callebaut first unveiled the “first expression” of its WholeFruit line of chocolates, made from 100% pure cocoa fruit, last June. The product obtained has a natural acidity and fruity notes reminiscent of exotic fruits.

By Benjamin Ferrer with additional reporting by Missy Green at ISM & ProSweets 2022

To contact our editorial team, please email us at Editorial@cnsmedia.com

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A Holiday Gift Guide Spotlighting Local Athens Businesses | Arts & Culture https://cacaovm.org/a-holiday-gift-guide-spotlighting-local-athens-businesses-arts-culture/ Thu, 18 Nov 2021 15:15:00 +0000 https://cacaovm.org/a-holiday-gift-guide-spotlighting-local-athens-businesses-arts-culture/ With the holidays quickly approaching, Athenians may want to get a head start on gift shopping. The Red & Black has compiled a holiday gift guide that will help you find the best suited gift for the people you care about. For the metaphysical practitioner Margo Metaphysical does not only sell crystals and stones, but […]]]>

With the holidays quickly approaching, Athenians may want to get a head start on gift shopping. The Red & Black has compiled a holiday gift guide that will help you find the best suited gift for the people you care about.

For the metaphysical practitioner

Margo Metaphysical does not only sell crystals and stones, but also offers a variety of jewelry that would make the perfect gifts.

Crystal necklaces, rings, earrings and bracelets are all available starting at just $ 5. An amethyst necklace would be perfect for those seeking serenity and grace, while an unakite crystal bracelet would be a great help for those who wish to develop themselves.

For the bookworm

Book lovers everywhere will appreciate the Snail Mail Surprise service from Avid Bookshop. After answering a few questions about the gift recipient, such as which books he likes to read and even what his zodiac sign is, a bookseller will choose a book curated according to his taste to surprise him in the mail. Options range from $ 20 for a single paperback to $ 99 for three hardcover books, all in mint condition.

For the chocolate lover

Condor chocolates will satisfy even the most stubborn sweet tooth. In addition to the traditional chocolate bar, the local shop also sells assorted boxes of truffles for $ 18. He even sells gift boxes such as the $ 35 Baker’s Box which includes cocoa nibs, chocolate chips and cocoa powder and the $ 40 Condor Sampler Box which includes caramel, a chocolate bar and a box of truffles.

For the person you can’t understand

The eco-friendly Community store sells prefabricated gift boxes starting at $ 42. All products are locally sourced from Athens.

The $ 45 Athens Care Box is perfect for anyone who might need to take care of themselves this holiday season, filled with goodies such as a bath bomb from Normal Soap Company and chocolate au Condor Chocolates Honeycomb Caramel. For those looking to splurge, the $ 85 Athens Classics box includes the most items, ranging from a jar of Provisions Piedmont fruit preserves to a 12 oz. 1000 Faces Coffee Company coffee grounds package.

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Recipe: Bring Swedish bakeries home with these Chocolate Seed Balls of Happiness https://cacaovm.org/recipe-bring-swedish-bakeries-home-with-these-chocolate-seed-balls-of-happiness/ Sat, 06 Nov 2021 07:00:00 +0000 https://cacaovm.org/recipe-bring-swedish-bakeries-home-with-these-chocolate-seed-balls-of-happiness/ If there’s a great solution for party candy, it’s chocolate balls, as we’ve seen them fly off the board in seconds, whenever these little beauties are featured in a gathering. Melting chocolate balls that come from your own kitchen? Why is that even a question? Count us on! Let these Chocolate Seed Balls of Happiness […]]]>

If there’s a great solution for party candy, it’s chocolate balls, as we’ve seen them fly off the board in seconds, whenever these little beauties are featured in a gathering. Melting chocolate balls that come from your own kitchen? Why is that even a question? Count us on!

Let these Chocolate Seed Balls of Happiness be a gift-worthy treat that promises the scent of Swedish bakeries. Check out their easy, no-bake recipe below that makes 10-12 scoops of chocolate seed happiness.

Ingredients:

3 tablespoons of dried cranberries

1/2 cup of flax seeds

1 cup of sunflower seeds

3 teaspoons of cocoa powder

1/2 cup of honey

1/2 cup desiccated coconut, to coat

1/2 cup melted white chocolate, for drizzling

Method:

In a food processor, add the flax and sunflower seeds and mix until a fine powder is obtained. Add the cocoa powder and mix for a few seconds.

Add cranberries and honey and stir until combined. Take it out in a bowl and place it in the fridge for an hour to make it easier to roll up better.

Take it out of the fridge and roll into balls 3 cm in diameter. For half the batch, coat them with grated coconut.

For the remaining half, sprinkle them with melted white chocolate using a spoon or a pastry bag. Store in the refrigerator for several days or in the freezer for months.

(Recipe: Del Monte)

Advantages:

Cranberries supports urinary tract health, improves eyesight and cardiovascular health, lowers blood pressure, and protects against liver disease. They are also considered a super food due to their high content of nutrients and antioxidants.

Strawberry linseed improve digestive health, lower blood pressure and bad cholesterol. They can be beneficial for people with diabetes and also reduce the risk of cancer.

Cocoa has the ability to stimulate the brain to release endorphins which help elevate mood. Unsweetened cocoa powder is a source of magnesium and other minerals and lacks the cocoa butter or high calorie sugars found in garden chocolate.

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Open Sesame! Everything about this special seed in Turkish cuisine https://cacaovm.org/open-sesame-everything-about-this-special-seed-in-turkish-cuisine/ Tue, 02 Nov 2021 07:00:00 +0000 https://cacaovm.org/open-sesame-everything-about-this-special-seed-in-turkish-cuisine/ It is the season of sesame cultivation in Turkey, as the precious seed is painstakingly prepared for harvest and used in a wide variety of iconic dishes of Turkish cuisine. Called “susam” in Turkish, sesame seed holds a special place in many ceremonial foods in Turkish culture. These days it’s like living on “Sesame Street” […]]]>

It is the season of sesame cultivation in Turkey, as the precious seed is painstakingly prepared for harvest and used in a wide variety of iconic dishes of Turkish cuisine. Called “susam” in Turkish, sesame seed holds a special place in many ceremonial foods in Turkish culture.

These days it’s like living on “Sesame Street” as my particular road is lined with sesame fields which at this time of year are being prepared for its harvest. If you haven’t seen it yet, harvesting sesame is a painstaking but visually spectacular process. First, the long stems with red leaves are cut off at their base, then positioned and tied into a tipi-shaped cone, where they will wait a fortnight for the seeds to dry and ripen. When ripe, the pods of the sesame plant will split open releasing the seed, this is where the phrase “open the sesame!” Is pronounced in “Ali Baba and the Forty Thieves” of the popular tales “A Thousand and One Nights”.

Called ‘bursting’, this characteristic is the reason why sesame is traditionally harvested by hand, which continues to be the predominant process in Turkey. Sesame seeds are best harvested when dry, and their small size means the sifting process is a chore, too. But the results are wonderful little seeds that contain almost 40% oil, 18% protein, and contain B vitamins and minerals like iron, magnesium, calcium, phosphorus, and zinc.

Sesame seeds play an important role in Turkish cuisine and feature in many ceremonial and popular foods. The name “simit” is also synonymous with seed and can be used to refer to the sesame seeds themselves. Simit looks like a hand-sized round loaf-shaped bagel with a hole in the middle that can be sliced ​​down the center and eaten with spread or melted cheese. However, this is where the resemblance ends as the simit is soaked in water with molasses and covered with sesame seeds then cooked until crisp and golden.

“Kandil simidi” is a kind of mini cookie variation on the classic simit and it is offered during the religious festivals of Kandil. It is a kind of crunchy cookie, the hallmark of which is that it is covered with sesame seeds. Sesame and black cumin seeds also garnish the round flatbread “Ramazan pide” cut into baklava that the Turks will wait to take out of the wood-fired oven of bakeries during the holy month of Ramadan.

Simit. (Photo Shutterstock)

Once is good, but twice is better!

Where sesame really shines in Turkish cuisine is in tahini, “tahini” in Turkish, a thick, smooth paste made entirely from roasted, ground and peeled sesame seeds. Yet another painstaking process, to prepare tahini, the sesame seeds are soaked in water and then crushed to separate the bran from the grains. The crushed seeds are then soaked in salt water to allow the bran to sink. The floating grains are then skimmed off the surface, roasted and crushed to produce the thick oily paste called tahini. There is also the double toasted variety called “çifte kavrulmuş tahin” which can be found in deli meats and specialty stores and has an even richer, almost smoky flavor.

Tahini in Turkish cuisine

A staple of Middle Eastern cuisine and more colloquially known to be an essential ingredient in hummus, a dish also served in Turkey where, if you’re lucky, they’ll cover the hummus with pastırma or pine nuts, then roast it until it is bubbly and almost caramelized. There is also the meze called “hibeş”, which is native to Antalya and incorporates tahini with garlic, lemon juice, olive oil, chili flakes and cumin. Lebanese meze “mütebbel”, found in eastern Turkey, pairs tahini with smoked eggplant, garlic, olive oil and pomegranate molasses in an ornate dip pine nuts.

While as a salty component, tahini is more familiarly used in hummus and as a dressing for a white bean salad, in Turkey tahini is actually a major component for a number of desserts and confectionery. Tahini will also be served regularly in a Turkish breakfast, as one of the country’s most beloved flavor combinations is a blend of tahini and pekmez, the latter usually referring to a sweet grape molasses.


Tahini sprinkled with sesame seeds in a white ceramic bowl.  (Photo Shutterstock)
Tahini sprinkled with sesame seeds in a white ceramic bowl. (Photo Shutterstock)

Holler for halva!

The first reference to halva dates back to Persia in the 7th century and would refer to sweets made from dates and milk or semolina. The Ottoman Turks took the concept to a whole new level by inventing the sesame-based version that we know today as “helva” in kitchens called “helvahane” which were devoted to the preparation of sweets, preserves and other desserts.

Halvah is available in a wide variety in Turkey, including those that are quickly prepared using flour and semolina as the base. “Tahin helvası” on the other hand is another story. It consists of a square-shaped block of crumbly granulated sugar and tahini that melts in your mouth. The mixture literally consists of half tahini and half soap syrup, called “çöven” in Turkish, or marshmallow root used as a stabilizer. The mixture is then constantly stirred using a large wooden spoon, with occasional additional flavors such as cocoa powder or pistachios included in the mixture. When it reaches the right airy and stringy consistency due to decomposition of the fibers, the mixture is quickly placed in a rectangular mold where it remains overnight to solidify.

Halva is cut into bite-sized cubes and served for special occasions such as births, circumcisions, weddings, religious gatherings, or ceremonies to send soldiers. There is also a dessert called “fırında helva” in which the tahini halva is cooked with milk and lemon juice, resulting in a deliciously sweet and caramelized gooey mess that you can dip chunks of bread into like a fondue. Helva can be found anywhere and everywhere in Turkey, however, there are also local shops dedicated to all things sesame called ‘helvacı’ where you can buy tahini, kandil simidi once and twice. and of course halva.

There are a number of pastries that involve tahini, such as ‘tahinli çörek’ which is a sweet, round, spiral-shaped bun stuffed with tahini and can be found in most bakeries, bakeries and patisseries. from the country. In Central Anatolia, they bake an oven-baked flatbread called “tahinli pide”, which is covered with tahini paste. There are even variations of baklava in which tahini and crushed walnuts or pistachios form the base.

Brittle sesame, in Turkish for ‘susam krokanı’, is a popular snack and sweet and crunchy cereal bar-sized versions can be found next to almost any cash register in a market or station. -service across the country. A nutritious snack to start with, candies are made by roasting whole sesame seeds and honey or sugar, providing a natural protein-rich energy boost on the go.

“Akide şekeri” is a hard candy in which you can see pinches of sesame seeds inside the delicious opaque pink balls of granulated sugar. The latest nut craze is “susamlı fıstık”, a new take on peanuts in which they are coated with a sweet and crispy coating of sugar and sesame seeds. Last, but not least, is the “Ottoman tahin pekmezli küp”, a kind of sundae consisting of an authentic Kahramanmaraş ice cream made with mastic, a variety of halvas including tahini halva, grape molasses and crushed pistachios.

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Healthy chocolate and chia seed dessert https://cacaovm.org/healthy-chocolate-and-chia-seed-dessert/ Mon, 01 Nov 2021 07:00:00 +0000 https://cacaovm.org/healthy-chocolate-and-chia-seed-dessert/ We all deserve a treat every now and then and we don’t want to feel guilty about it. When you are on a low calorie diet for your health and / or fitness, you can’t always indulge in the sweet things you want. However, there are some great ways to get there without feeling guilty. […]]]>

We all deserve a treat every now and then and we don’t want to feel guilty about it. When you are on a low calorie diet for your health and / or fitness, you can’t always indulge in the sweet things you want. However, there are some great ways to get there without feeling guilty. Chocolate is the world’s favorite pudding and we want you to experience it and enjoy it. Our healthy chocolate chia seed dessert is low in calories and will fit your nutritional goals without adding too much.

chia seeds are an excellent source of potassium and other nutrients. Lightly crush the seeds before adding them to your pudding to help break down hard cell walls and get nutrients. Get some sugar-free cocoa powder and start this party of flavors. Your choice of raw honey will help sweeten this already delicious pudding. Each serving contains only 294 calories, making it a great addition to your cheat meal or as a great dinner dessert for your family.

A dessert that will satisfy your sweet tooth and fit into your healthy diet, our healthy chocolate and chia seed dessert is here to put a smile on your face.

There are some really good desserts for Mother’s Day. Take a look at our recipe page for more ideas.

If you love this recipe as much as we do, take a look at the DNAfit offer. They offer free support from dieticians and sports scientists, as well as online workouts and personalized diet plans to help people become the best possible version of themselves.

If you would like to submit a recipe for publication, please complete our recipe form here.

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Recipe: Herb & Seed Sweet Chocolate Chia Pudding https://cacaovm.org/recipe-herb-seed-sweet-chocolate-chia-pudding/ Mon, 07 Jun 2021 07:00:00 +0000 https://cacaovm.org/recipe-herb-seed-sweet-chocolate-chia-pudding/ If your goal was to start the week healthy, we have a delicious CHOCOLATE CHIA PUDDING RECIPE of Grass & Seed to satisfy your sweet tooth without cheating on your diet. Herb & Seed is a new D2C herbal service located in Southern California. Founded by Natalie Jaconetty, Herb and Seed is a chef-inspired zero […]]]>

If your goal was to start the week healthy, we have a delicious CHOCOLATE CHIA PUDDING RECIPE of Grass & Seed to satisfy your sweet tooth without cheating on your diet.

Herb & Seed is a new D2C herbal service located in Southern California. Founded by Natalie Jaconetty, Herb and Seed is a chef-inspired zero waste organization that delivers delicious, healthy meals.

What do you need:

  • 1 tablespoon of chia seeds
  • 1/2 cup oat milk
  • 1 cup of raw cashews
  • 1/4 cup hemp seeds
  • 4 dates
  • 1tsp vanilla extract
  • 2 tablespoons of raw cocoa powder

What to do:

Add the chia seeds to the oat milk, mix well and set aside. Soak the cashews and dates in water for 20 minutes. Add the cashews and soaked dates, hemp seeds, vanilla extract, raw cocoa powder and 1 cup of water to the blender. Blend on high power until smooth and creamy (if necessary, add additional water 1/4 cup at a time until desired texture is achieved). Stir in the chia oat milk mixture once more until all the seeds are absorbed evenly. Then pour the chocolate pudding over the chia pudding and top with additional hemp seeds / cocoa powder.


Southern California herbal and seed consumers offer a variety of tasty, macronutrient-rich meals.

The tasty vegan and plant-based meals vary in price. Breakfast which includes meals such as Banana Overnight Oats, Chickpea Scrambled, and Oat Banana Oatmeal Waffles is priced at US $ 11 per meal while selections from Lunch entrees include the Sautéing Bowl, Mediterranean Bowl, and Rainbow Buddha Bowl are priced at US $ 13.50 per meal. Greek stuffed peppers, creamy tomato polenta stacks, and Enoki mushroom cakes with miso glazed broccolini are dinner options priced at US $ 15.50 per meal.

Each meal is designed to provide key nutrients such as fiber, fat, carbohydrates and protein and can be reheated in the microwave.

Users in Los Angeles County and parts of Ventura and Orange Country can go online to order their selected meals each week. Deliveries are made every Monday according to customer specific requests and needs.

In addition, the packaging of Herb and Seed is 100% sustainable. Herb and Seed follows a zero waste kitchen model in their production, so conscious consumers can feel good about purchasing meals from Herb and Seed.

Learn more about herbandseedla.com and follow their Instagram on @HerbandSeedLA.

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Vegan energy bars with dates and super seeds: delicious snacking https://cacaovm.org/vegan-energy-bars-with-dates-and-super-seeds-delicious-snacking/ Thu, 16 Jul 2020 07:00:00 +0000 https://cacaovm.org/vegan-energy-bars-with-dates-and-super-seeds-delicious-snacking/ Granola and energy bars are great snacks to keep around the house, car, backpack, and purse. Are you hungry, hungry or lacking in energy? Take a bar packed with goodness and nutrients to get you through the rest of the day. Not so fast. Not all granola bars, snacks and energy bars are created the […]]]>

Granola and energy bars are great snacks to keep around the house, car, backpack, and purse. Are you hungry, hungry or lacking in energy? Take a bar packed with goodness and nutrients to get you through the rest of the day.

Not so fast.

Not all granola bars, snacks and energy bars are created the same. In fact, most store bought bars provide low nutrients and a lot of sugar, artificial ingredients, refined oils, and other ingredients that are not conducive to health and wellness.

Step into these simple, homemade energy bars with dates and super seeds. Not only do they contain simple staples (dates, cocoa powder, nuts, and seeds), they’re made from whole foods and can be changed to suit a variety of diets – or what you’re under. the hand.

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You don’t need your own cacao tree to make your own chocolate – Marin Independent Journal https://cacaovm.org/you-dont-need-your-own-cacao-tree-to-make-your-own-chocolate-marin-independent-journal/ Fri, 14 Dec 2018 08:00:00 +0000 https://cacaovm.org/you-dont-need-your-own-cacao-tree-to-make-your-own-chocolate-marin-independent-journal/ Apparently I used to make some pretty memorable chocolate truffles. It reminded me of last week when Marie, a friend of my mother’s, wondered if by any chance I would make one this year. I had made them so long ago that I had actually forgotten about them. Then I remembered a class I had […]]]>

Apparently I used to make some pretty memorable chocolate truffles.

It reminded me of last week when Marie, a friend of my mother’s, wondered if by any chance I would make one this year.

I had made them so long ago that I had actually forgotten about them. Then I remembered a class I had taken at a chocolate shop in the Marina district of San Francisco. The truffles were so easy that I made dozens and gave them away as gifts.

They were very simple; no special toppings or flavorings, just potent little rustic, hand-rolled chocolate truffles dusted with cocoa powder.

I think Sean Taylor’s friends and students are much luckier, as they can enjoy decadent cocoa-based artisan chocolate bars straight from the bean.

For the past four months, the San Rafael native has been teaching locals how to make pure vegan chocolate — free from soy lecithin, added fats and chemicals, but rich in antioxidant compounds and serotonins — in his two-hour Bean classes. -to-Bar .

His chocolate adventures began in Costa Rica and over the past five years have taken him to Ecuador, Peru, Mexico and Nicaragua.

Photo by John Gale

Liquid chocolate is poured into a chocolate mold in a Bean To Bar course.

“Chocolate combines science, cooking, political economy, history and so many other things,” he says. “I’m incredibly lucky to be able to learn what I love and share it with my studio students in a fun and hands-on learning environment.”

If you can enjoy the fruit of the cocoa tree in Marin, you cannot grow it in the garden because of its great need for heat and rain. Even if it were grown in a greenhouse here, Taylor says, it wouldn’t be worth it.

In a year, a single cocoa tree only produces between 25 and 40 cocoa pods with only 30 to 40 beans inside.

This equates to approximately 2 pounds of finished cocoa. To illustrate the point, just one of Taylor’s Bean-to-Bar classes uses more beans than a single tree can produce annually.

For Taylor, the limited supply helps explain the high cost of cocoa around the world. It also explains why, with the public’s expectation for cheap chocolate, there can be troubling issues of child labor, low wages for workers, and deforestation in some countries.

“For me, making my own chocolate means knowing where it comes from and supporting the producing regions,” he says. “Sustainably sourcing and being your own maker is energizing.”

Major cocoa growing regions exist in South and Central America, Ghana, Ivory Coast and Indonesia where growers harvest, ferment (imagine something similar to a one ton heated compost heap) and process their cocoa.

It is at this stage that gourmet chocolatiers such as Taylor and his students will roast, grind and flavor their own cocoa.

“I just put the cocoa and sugar — nothing else — in the blender or chocolate refiner,” he says. “It’s like a mini chocolate factory and watching the beans transform into liquid chocolate is fascinating.”

While the chocolate is being processed, Taylor takes her students on a virtual chocolate world tour to discuss its cultural history, the differences between each chocolate region, how to extract different flavors from each bar, understanding its health properties and different fat percentages.

At home, it takes Taylor about four hours to turn 5 pounds of cocoa into chocolate, but it’s worth it. Those 5 pounds, purchased for $32, will turn into 40 2-ounce bars — a bargain when it comes to high-quality chocolate.

Photo by S.Taylor

Freshly poured chocolate is adorned with citrus peel.

The biggest surprise for his students is the revelation of how easy it is to make chocolate at home. “Everyone tells me they had no idea how simple it is,” he says.

In class, they taste a cocoa tea from an old recipe that predates the chocolate bar. (He shares the recipe below.)

They enter a blind chocolate tasting contest and learn to identify different cocoas, with the winner winning a chocolate prize.

After the chocolate-making process is complete, students pour the rich liquid into two molds and can spice it up with organic sea salt, cayenne pepper, allspice, ginger, turmeric, coconut or cardamom.

As the students leave the classroom, armed with their two bars of artisan chocolate, chocolate chips and a list of useful resources on where to buy the best chocolate machine under $300 and where to find cocoa beans locally ,

He will take part in two events this month, a Chocolate Making From Bean-to-Bar and Hanson Organic Vodka Tasting and Distillery Tour from 2-4:30 p.m. Sunday at Hanson of Sonoma Distillery at 22985 Burndale Road in Sonoma; $85. For more information, call 707-343-1805 or visit hansonofsonoma.com. The second is a chocolate-making workshop from 4:30-6:45 p.m. on December 22 at Little Tree Art Studios at 14 Ross Ave. in San Anselmo; $60. For more information, call 415-295-7037 or visit littletreestudios.net.

Sean Taylor’s Cocoa Tea Recipe

2 tablespoons cocoa nibs, ground in a coffee grinder or mortar and pestle
Pinch of allspice, cayenne pepper, vanilla powder and cinnamon
Sugar to taste, optional

Boil water and pour over cocoa in a cup. Leave to infuse for 6 to 10 minutes. Whisk well. Add the spices. Don’t forget to eat the remaining cocoa at the bottom of the cup.

Events not to be missed

• Learn how to properly prune, plant and care for roses in a free class from 9 to 10 a.m. Jan. 5 at the Armstrong Garden Center at 1430 S. Novato Blvd. in Novato. Call 415-878-0493 or visit armstronggarden.com.

• Visit the greenhouse at the San Francisco Conservatory of Flowers when the dazzling light and sound transform it into a botanical paradise select evenings from 5-11 p.m. through January 6. Admission is $20 for members, $27; children under 8 are admitted free. The San Francisco Conservatory of Flowers is located at 100 John F. Kennedy Drive in San Francisco’s Golden Gate Park. Buy tickets at 415-831-2090 or visit conservatoryofflowers.org.

• Join the weekly Tam Makers Collaborative Club in a well-equipped space with tools, design software, electronics and supplies at the Tamalpais High School Wood Shop. There are four sessions for teens from 3:30 p.m. to 5:30 p.m. on Thursdays from January 10 to 31. A session for adults and adults accompanying children aged 11 to 14 will take place from 6 p.m. to 9 p.m. on Thursdays from January 10 to 31. The cost for the teen club is $60, $48 for the adult/adult club with young teens. Sign up at 415-945-3730 or visit marinlearn.com.

PJ Bremier writes on home, garden, design and entertainment topics every Saturday and also on his blog at DesignSwirl.co. She can be contacted at PO Box 412, Kentfield 94914, or at pj@pjbremier.com.

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3 recipes to improve your chia seed pudding https://cacaovm.org/3-recipes-to-improve-your-chia-seed-pudding/ Fri, 02 Mar 2018 08:00:00 +0000 https://cacaovm.org/3-recipes-to-improve-your-chia-seed-pudding/ Chia seed pudding is one of the easiest and healthiest breakfasts to prepare for the meals of the week. Always gluten free, easily vegan and dairy free. All you have to do is toss some chia seeds with whatever milk and flavor you want, leave it in the fridge, and wake up to some breakfast […]]]>

Chia seed pudding is one of the easiest and healthiest breakfasts to prepare for the meals of the week. Always gluten free, easily vegan and dairy free. All you have to do is toss some chia seeds with whatever milk and flavor you want, leave it in the fridge, and wake up to some breakfast dessert. Since the basic combination of chia seeds and almond milk can get very old, really fast, here are three recipes to add flavor and color to your bland chia seed pudding routine.


Chia seed and raspberry cocoa pudding recipe

This period of the month? Take a bowl of this statistic. Loaded with cocoa, which balances hormones mood swings, and raspberries, which can help relieve bloating, why even pop a Midol ?!

By Gabi Conti, Brit + Co

(Makes 1 serving)

Ingredients:

  • 1 cup of coconut milk
  • 1 tablespoon of vanilla extract
  • 1/4 cup frozen raspberries, thawed
  • 2 tablespoons of cocoa powder
  • 1 tablespoon of coconut sugar
  • 1/4 cup chia seeds

Optional garnishes:

  • roasted cocoa beans
  • roasted hazelnuts
  • unsweetened grated coconut
  • 2-3 edible flowers
  • 1/2 banana, sliced
  • frozen raspberries, thawed

Instructions

  1. In a blender, combine the coconut milk, vanilla extract, raspberries, cocoa powder and coconut sugar until smooth.
  2. Slowly stir in the milk mixed with the chia seeds until it forms almost a consistency similar to a pudding. It doesn’t matter if there is more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate at least 2 to 3 hours or overnight.
  4. When ready, garnish with any toppings you desire.

Tropical kiwi seed pudding recipe

Tropical pudding recipe with kiwi chia seeds

Cure your winter blues with a tropical-inspired bowl. In charge of Kiwi fruit rich in vitamin C and iron spinach (this is how it stays so green) this recipe will make you feel like you’re relaxing on a beach and provide you with all the energy you need for the whole day.

Recipe by Gabi Conti, Brit + Co

(Makes 1 serving)

Ingredients:

  • 1 cup of coconut milk
  • 1 teaspoon of grated or ground ginger
  • zest of 1/2 lime
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of coconut sugar
  • 2 kiwis, peeled and cut into cubes
  • 1 handful of baby spinach
  • 1/4 cup chia seeds

Optional garnishes:

  • 1 tbsp cubed mango
  • 1 tbsp cubed papaya
  • gluten free granola
  • 2 to 3 edible flowers
  • unsweetened grated coconut
  • 1 kiwi, sliced
  • zest of 1/2 lime

Instructions:

  1. Combine coconut milk, ginger, lime, vanilla, coconut sugar, kiwi and spinach until smooth.
  2. Slowly stir in the milk mixed with the chia seeds until it forms almost a consistency similar to a pudding. It doesn’t matter if there is more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate at least 2 to 3 hours or overnight.
  4. When ready, garnish with any toppings you desire.

Lemon Chia Seed Pudding Recipe

Lemon Chia Seed Pudding Recipe

Lovers of lemon bass, take note. Infused with boosting immunityturmeric (take this flu season!) and stimulating metabolism lemon, this bowl is sure to spice up your walk this morning.

Recipe by Gabi Conti, Brit + Co

(Makes 1 serving)

Ingredients:

  • 1 cup of coconut milk
  • 1 tablespoon of grated or ground turmeric
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 2 tablespoons of honey
  • 1 tablespoon of vanilla extract
  • 1/4 cup chia seeds

Optional garnishes:

  • 1 tablespoon of golden raisins
  • 1/2 a sliced ​​banana
  • Trader Joe’s Coconut Sesame Seed Bunches
  • 2 to 3 edible flowers
  • unsweetened grated coconut
  • zest of 1/2 lemon
  • sprinkle with ground turmeric

Instructions:

  1. Combine coconut milk, turmeric, lemon juice and zest, vanilla and honey until smooth. Taste, and if it’s not sweet enough, add more honey.
  2. Slowly stir in the milk mixed with the chia seeds until it forms almost a consistency similar to a pudding. It doesn’t matter if there is more milk than seeds, the seeds will absorb the milk.
  3. Refrigerate at least 2 to 3 hours or overnight.
  4. When ready, garnish with any toppings you desire.

Follow him Pinterest for more breakfast recipes.

(Photos via Gabi Conti / Brit + Co)

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Lifestyle of the week: From cocoa to chocolate Valentine’s Day | Earth https://cacaovm.org/lifestyle-of-the-week-from-cocoa-to-chocolate-valentines-day-earth/ Sat, 14 Feb 2015 08:00:00 +0000 https://cacaovm.org/lifestyle-of-the-week-from-cocoa-to-chocolate-valentines-day-earth/ No sooner have the Christmas decorations been put away than the Valentine’s Day paraphernalia appears. Stores around the world are dressing up in pinks and reds and bracing for the boom in the torrential sales of flowers, jewelry and, most importantly, chocolate. Chocolate-coated strawberries, chocolate-coated cherries and heart-shaped boxes filled with heart-shaped chocolates can be […]]]>

No sooner have the Christmas decorations been put away than the Valentine’s Day paraphernalia appears. Stores around the world are dressing up in pinks and reds and bracing for the boom in the torrential sales of flowers, jewelry and, most importantly, chocolate. Chocolate-coated strawberries, chocolate-coated cherries and heart-shaped boxes filled with heart-shaped chocolates can be found in all shops, supermarkets and roadside kiosks in the weeks leading up to February 14. Although they weren’t even made as a solid until the mid-19th century, chocolate became the must-have Valentine’s gift. Initially conferred on the Mayan and Aztec civilizations by the Theobroma cocoa tree, chocolate will later be offered to European conquerors. It has undergone some changes since that time, but its popularity has not waned at all.

Love tree

Image credit: Medicaster.

Long before it was a dessert standard around the world, the Mayan and Aztec cultures in Mesoamerica valued chocolate as a drink. Theobroma cocoa, the tree from which they took this drink, is from the new world. Small tree of undergrowth, it grows best in humid climates, in the shade of taller species. A little delicate, it cannot withstand drought or frost.

The tree produces a lot of flowers (not especially worthy of a bouquet) and a much smaller amount of fruit (maybe 40 in a good year) in pod form. The flowers and pods grow directly from the trunk of the tree. Each pod contains between 20 and 60 seeds, or “beans” embedded in a pulp. It was the beans that ultimately provided the company with the first chocolate drinks and a variety of modern chocolate products.

Cross section of the terminal. Image credit: Agricultural Research Service.

After eons of suffering through a dull, chocolate-free existence, Europe finally got wind of the new New World drink in the 16th century, when Spanish explorers brought back the treat from their travels. Chocolate was a hit in Spain and the trend quickly spread to the wealthier residents of other European countries. The drink served the continent’s needs for a few centuries before advancements in the industry allowed cocoa beans to be turned not only into drinks but also into candy.

Food of the gods *

What does it take to grind the fruit of the cocoa tree into candy wrapped in foil to buy as romantic holiday offerings? Is this a miracle performed by Aphrodite herself? Let’s see if we can get some of the romance out of it, okay?

From pods to candy. Image credit: Everjean (L) and chaunceydavis818 (R).

Here is the basic process:
Step 1) remove the beans from the pods and pat dry
Step 2) roasted beans
Step 3) remove the bean shells and keep the inner “feathers” †
Step 4) grind the feathers into a paste
Step 5) heat the dough in a uniform liquid known as “cocoa mass”

Like love itself, the terminology of the chocolate industry is often unduly confused. Cocoa beans are also called cocoa beans. Cocoa mass is also called cocoa liquor, although none contain alcohol. ‡ Liquor, like the bean from which it was ground, is roughly half the fat. After the initial heating which turns the batter into a liquor, the fatty and low-fat components can be further separated into cocoa butter (just the fat) and cocoa solids (just the lean). Cocoa solids are generally sold as cocoa powder. It should be mentioned that terminology is not always used correctly or consistently. (I have come across more than one candy bar using the term “cocoa solids” when it clearly meant “cocoa mass”). Puzzled and frustrated yet? Maybe a glossary will help you …

Cocoa paste / cocoa liquor – product made by heating ground and roasted cocoa bean paste.
Cocoa – low fat part separated from the cocoa mass, can be ground into cocoa powder.
Cocoa butter – fatty part separated from the cocoa mass.

Or how about this production flowchart …

Cocoa butter. Image credit: David Monniaux.

Where were we still? Oh, that’s right… Cocoa mass, sugar, and cocoa butter make up the bulk of any decent chocolate bar (we’ll come back to abominations like milk chocolate shortly). Adding cocoa powder and reducing sugar can result in super, mega, and extremely dark varieties. Some manufacturers have created bars that contain up to “99% cocoa”. Ah, but is it cocoa mass or cocoa solids? Judging by the nutrition label, it looks like lump. So much the better, since a bar made mostly of cocoa powder sounds a bit dry.

Is white chocolate really chocolate? What about milk chocolate?

Shades of chocolate. Image credit: André Karwath.

Here is the deal. Chocolate = cocoa mass + sugar + cocoa butter. Milk chocolate adds milk to the equation. White chocolate goes even further and eliminates cocoa mass. It still contains cocoa butter, which is derived from the beans of the cocoa tree, but so are various moisturizers, and we don’t call them chocolate. But I don’t want to debate semantics. If a mixture of cocoa butter, milk and sugar wishes to be treated like white chocolate, who am I to say otherwise?

As for milk chocolate, the credit for this invention goes mainly to Swiss chocolate maker Daniel Peter. It took her several years of work to achieve her goal (the watery quality of the milk thwarted the process). Finally, towards the end of the 19th century, and with the help of Henri Nestlé, who had created an evaporated “milk flour” for use in baby food, Daniel finally succeeded in making the diluted pseudo-chocolate and loved by millions of people. today.

Bean count

Ancient Maya wallet. Image credit: vår resa.

Your parents, grandparents, or other brooding old people may have told you that money doesn’t grow on trees. This was not always the case. The Mayan and Aztec companies that made cocoa-based drinks also used the beans as a unit of currency.

Whether or not cocoa beans could buy your love back then is a question for historians, but looking through the candy section during the month of February, the answer seems to be yes.

It was British chocolatier Richard Cadbury who launched the first box of Valentine’s Day chocolates in the 1860s. He was on to something. In the 20th century, chocolate became a staple in socially sanctioned declarations of love.

Even those who are not in love with the holidays can take heart; the days after Valentine’s Day have fantastic deals on all chocolates whose red ribbons and curved display make them obsolete as stores trot Easter decorations.

* “Theobroma” comes from the Greek and translates as “food of the gods”

† Beans can also be shelled first and then roasted, if you prefer.

‡ Chocolate liqueur is an independent product, which involves both alcohol and chocolate.

This article was originally published in February 2012.

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