Description
Cacao Criollo, in its pure quality, is hard to buy, because the farmers usually add into it some beans of Cocoa Trinitario, which has a higher yield.
This Cacao Criollo is not that dark, because it is not being processed by high temperatures. So it doesn't lose its natural aroma and taste.
Our favorite procedure: Bring 1 liter of water to boil together with 1/4 of a cocoa bar, 2 pieces of clove, a bit of cinnamon, and sugar according to taste, and then cook at a mild temperature from 7 to 10 minutes. After that add milk according to taste and cook shortly.. and that's it!
You can also use this cocoa for creating homemade chocolate, you can grate it into the morning müssli, to use when baking etc.
Be careful, it can't be just poured with boiling water, it has to be cooked, otherwise, it won't connect well and on the top, you will have floating pieces.
Supplier: Malvarenaco E.I.R.L.
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Weight | 0.095 kg |