From Bean to Bar

5月 22, 2020

Artisan chocolate makers like to make their own chocolate from bean and deal with the farmer. Simply 

see the range of cacao

Grinding, Refining, Conching, and Tempering

Cacao paste tastes the most like a chocolate bar (without the sugar) compared to all other cacao products. Cacao is believed to contain high amounts of antioxidants such as flavonoids, and many other nutrients and minerals like stearic and oleic fatty acid, anandamide (the bliss chemical), theobromine, manganese, zinc, copper, sulfur, PEA, and tryptophan. The list of cacao’s acclaimed health benefits is lengthy and includes anti-inflammatory and heart-protective properties, calming hormones, restoration of feelings of well-being, increased energy, fighting chronic fatigue, anti-aging, and appetite-suppressing properties, improved kidney and cognitive functions, skin and tooth protection, and more. 

Cacao paste often comes molded into blocks or pieces and is also known as unsweetened baking chocolate or bitter chocolate. It can be eaten as is, or it can easily be transformed into dipping chocolate or chocolate treats.

Storage: Best kept at room temperatures around 20C (68F), away from direct sunlight, protected from moisture, and tightly sealed. 

Chocolate mold 

A Professional praline chocolate mold with a popular ganach filling, need to take a right tempering of converture molding to get a shining surface. 

Another way to make a delicious snack with using cacao paste and make a healthy chocolate snacks.

Ingredients: Dates, sunflower seeds, raisins, cacao powder, cacao paste, apricots, sesame seeds, coconut flake, goji, and amazing special aroma Tonka bean 

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