Without the sugars, this cocoa won't be well fermented. The farmers here make the fermentation mixing these "pressed" beanswith a great amount of beans with nectar and pulp (those that were not pressed). But I didn't understand what means DR... Thank you
Very good. People in the DR ferment cacao beans and/or the pulp to make a "cacao wine" which does taste like a port wine. I have been told the pulp is also used to make a dulce but I have not tried it yet. I have not seen the liquid extracted and turned into this "honey". I will add this to my list to find out more about when I am visiting this summer. Thank you.
With the nectar, also called cacao honey, we can make a delicious jelly as in the picture. Or a fantastic wine (yes, like with the grape), and, also, other alcoholic drinks. The nectar is very rich in natural sugars...Cacao nectar is an excellent field for the scientific and academic research.
Dominican Republic, sorry.
Thomas,
Without the sugars, this cocoa won't be well fermented. The farmers here make the fermentation mixing these "pressed" beanswith a great amount of beans with nectar and pulp (those that were not pressed). But I didn't understand what means DR... Thank you
After you extract the nectar are the beans then fermented for traditional use of making chocolate?
Very good. People in the DR ferment cacao beans and/or the pulp to make a "cacao wine" which does taste like a port wine. I have been told the pulp is also used to make a dulce but I have not tried it yet. I have not seen the liquid extracted and turned into this "honey". I will add this to my list to find out more about when I am visiting this summer. Thank you.
Thomas,
With the nectar, also called cacao honey, we can make a delicious jelly as in the picture. Or a fantastic wine (yes, like with the grape), and, also, other alcoholic drinks. The nectar is very rich in natural sugars...Cacao nectar is an excellent field for the scientific and academic research.
What is the nectar used for?