Użytkownik "Zbyszek Zarzycki" <z...@g...com> napisał w wiadomości
news:152894ed-1401-4881-8a0b-08bff37e7b46@googlegrou
ps.com...
W dniu środa, 13 listopada 2013 11:00:37 UTC+1 użytkownik michalek napisał:
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> Czy ktoś z Was robił czekoladę do picia taką metodą na surowcach
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> bardziej podstawowych niż gotowa tabliczka?

Wikipedia:
Cacao pods are harvested by cutting the pods from the tree using a machete,
or by knocking them off the tree using a stick. The beans with their
surrounding pulp are removed from the pods and placed in piles or bins,
allowing access to microorganisms so that fermentation of the
pectin-containing material can begin. Yeast produce ethanol, lactic acid
bacteria produce lactic acid and acetic acid bacteria produce acetic acid.
The fermentation process, which takes up to seven days, also produces
several flavor precursors, eventually resulting in the familiar chocolate
taste.
It is important to harvest the pods when they are fully ripe because if the
pod is unripe, the beans will have a low cocoa butter content, or there will
be insufficient sugars in the white pulp for fermentation, resulting in a
weak flavor. After fermentation, the beans must be quickly dried to prevent
mold growth. Climate and weather permitting, this is done by spreading the
beans out in the sun from five to seven days.
The dried beans are then transported to a chocolate manufacturing facility.
The beans are cleaned (removing twigs, stones, and other debris), roasted,
and graded. Next, the shell of each bean is removed to extract the nib.
Finally, the nibs are ground and liquefied, resulting in pure chocolate in
fluid form: chocolate liquor.

Tylko zimą będzie ciężko o kakowce w naszej szerokości geograficznej.

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Dzięki za link, bo sam może nie wpadłbym na to że mogę poczytać coś
na Wikipedii.

m