Need some clarification on how to process cacao properly
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi everyone,
I've recently been doing research on how to properly process cocoa beans. I use to think that truly raw was the way to go, but then I've read that truly raw would not produce that chocolate flavor. My main concern is which process would be healthiest and tasty. I've became very curious in this when I've noticed that regular cacao powder that I would buy would give me headaches(I'm sensitive to a lot of foods) . I currently live in the Philippines, and noticed all the local cacao products also give me a headache and the flavor was a little too strong where I would eventually get sick of the taste too. When I tried labeled "raw" cacao powder from companies like earth circle organics and Andean treasures when i lived in the states, I've noticed less of a potent chocolate smell and less of a strong dark chocolate flavor, but it seemed like just the right balance in flavor for me. Plus I felt good on it and I didn't notice any headaches. l also noticed that the cacao powder of these products were also lighter in color compared to the regular cocao powder. Whether they are considered truly raw or not, It doesn't matter to me. All I know is the taste was more pleasant to me and I felt good on it, so I figured they must be doing something right. Being in the Philippines, I have access to heirloom cacao beans which would be much cheaper for me and would like to know if anyone would be able to give me an idea of how these cacao products that I've mentioned may have been processed, so I can try making some healthy delicious snacks for my family and I. A friend of mine in the states believes they were made by fermenting the beans and then grinding them which produces most of the heat, but they were not roasted. Any input would be much appreciated! Thanks!
updated by @Ez: 05/03/15 04:04:15