so I need to save the placenta...can you dry the placenta? We tend to discard the placenta with the pods..although some of the placenta does get mixed into the boxes for fermenting....should I save them before this step?
For marmalade what they do is boil down cacao pulp with pieces of the placenta (the central stem the seeds are attached to). Sugar is added - about 30% by weight - and there is more than enough natural pectin in cacao pulp. For jalea they use the juice from the pulp, not the pulp itself, and the consistency is more like a thick syrup. Sugar percentages are about the same (500 grams sugar for every liter of juice). As there is less pectin in the juice you do get a nice viscosity, but it won't completely set up and get firm.
Interesting. I make jalea----now, I have no idea how they achieve this.....unless they make it with hot cocoa and lots of sugar and pictin....a new idea, thank you!!
so I need to save the placenta...can you dry the placenta? We tend to discard the placenta with the pods..although some of the placenta does get mixed into the boxes for fermenting....should I save them before this step?
awesome
I'd definitely try this
For marmalade what they do is boil down cacao pulp with pieces of the placenta (the central stem the seeds are attached to). Sugar is added - about 30% by weight - and there is more than enough natural pectin in cacao pulp. For jalea they use the juice from the pulp, not the pulp itself, and the consistency is more like a thick syrup. Sugar percentages are about the same (500 grams sugar for every liter of juice). As there is less pectin in the juice you do get a nice viscosity, but it won't completely set up and get firm.
Interesting. I make jalea----now, I have no idea how they achieve this.....unless they make it with hot cocoa and lots of sugar and pictin....a new idea, thank you!!