Cocoa Shell Infusion
Posted in: Tasting Notes
By shell, I think you mean the husk of the cacao nib, and not the outside of the pod.
My understanding is that cocoa husk concentrates a bunch of the stuff you don't want in chocolate, including lead from the environment.
Apparently the husk also have high concentrations of the various polyphenols that are proposed to provide the health benefits of chocolate. The shell also quite high in fiber.
Barry-Callebaut has a process where they extensively wash and sterilize the husk to provide cacao based fiber.
Several 'brewing cocoa' products are out there; they are essentially ground nib with the husk left in; I've tried this brewed like coffee and rather like it. I try not to think too much about heavy metals content