How to make chocolate

From Cacao to Chocolate: Sweets in a Swift

Converting cacao seeds into chocolate is a multifaceted and protracted process.

By Hans Audric Estialbo

 

Unknown to many-especially those who merely frequent chocolate with silver wrappings, crisp cashews on brown bags and Valentine’s Day- chocolate, before it becomes that, entails time, energy, and artistry. Turning cacao seeds into this delectable dessert which we have loved for years now is much of a quest than having it just melts in one’s mouth.

Converting cacao seeds into chocolate is a multifaceted and protracted process. A single chocolate bar can take anywhere from two to four days or more to make. The absorbing process that takes one from muggy rain forests to lustrous factories maybe as easy as doing the ABCs but mastering it by heart is tricky. Farmers grow cacao, harvest, ferment, and dry it by hand. Traders and import/export houses sell the seeds on the coffee, sugar and cocoa exchange/ market to companies that process the seeds into various chocolate products. Continue reading “How to make chocolate”

Kakaw herbal medicine

Kakaw

Scientific name: Theobroma cacao

 

Other name : Cacao, cocoa,

 

Part used: seed

 

Uses:

Dry skin and dry eczema – roast seed, pound and apply on affected parts.

Food- as chocolate food or drink.

 

Active component:

Fixed oil, theobromine, glucose, saccharose, glucoside, cacarine.

 

Source: national formulary