that i have waiting on sugar, cocoa butter and time, i decided to try getting some raw sugar to the point of my memory of powdered sugar, i.e. no texture. i pulled out my "biggest" appliance, the vita-mix, added three cups (i will need more, but it is a start) of raw sugar and started. i started on...
the cuyagua and ocumare (both criollos from venezuela) and the papua new guinea is a nice change that i really recommend. on the new front, we finally have fair trade ghana forastero on the way (available in a couple weeks), and have started our certified organic certification for carrying organic cocoa...
not smoke) notes...." as always, it's available retail , wholesale , and both raw and roasted. and i have confirmation that the alluded to container of venezuelan are just about to hit the water. it is all loaded and should arrive and be available sometime late september. at which point another - cocoa...
as chocolate are developed in the roasting process. without roasting, everything i have tasted has been 'green' flavored, rather bitter and/or astringent and lacking in anything i think of as chocolate. . finally, whereas there is some data that supports there is more total antioxidants in some raw cocoa...
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"king montezuma, the aztec king, drank cups of cocoa a day, and an extra one when he was going to meet a lady friend. because of its stimulating effects, aztec women were forbidden to drink it."if we fast forward to present day, science has shown that chocolate acts as angreat question!...
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