ROASTED COCOA BEANS- VENEZUELA Puerto Cambello Patanemo

Description

Region: Carabobo
Genetics: Criollo & Trinitario
Flavor Profile: Notes of brown sugar, honey, dried dates or raisins, roasted cocoa and a delicate nutty aroma.
Fermentation: 85%
Drying: in the sun on special platforms

The region is internationally renowned for its authenticity. The local cocoa beans are highly aromatic and have no equal. All cocoa from this area is well fermented. It is usually dried on open concrete platforms equipped with a movable roof.

The plantations are located in a mountainous area near the village of Patanemo, Carabobo State.

We now present the cocoa beans from our selection, and today we are talking about the beans from Puerto Cabello.

This city is located in Carabobo State on the Gulf of Triste, on the edge of the Caribbean Sea, and is one of Venezuela’s developed centers for fishing, meat, coffee, cocoa and cotton.

We are a team of professionals when it comes to cocoa beans, so let’s talk only about that, shall we?

This region is home to the Guayguasa Mantuanus bean variety. They are genetically related to the Criollo variety. These beans are dominated by a floral aroma and also have notes of honey with a slight nutty undertone!

Puerto Cabello cocoa is known worldwide for its impeccable fermentation: it is usually dried on open concrete platforms with a movable roof, which indicates that farmers spare no effort, expense or opportunity to cultivate cocoa that is highly valued throughout the world!

Here are some ways to add cocoa nibs to your diet:

Throw cocoa nibs into your favorite smoothie.
Use them in baked goods, such as muffins and bread.
Mix cocoa nibs with homemade nut butters.
Add them to your morning oatmeal.
Mix them with nuts and dried fruit for an energy-packed snack.
Add cocoa nibs to coffee drinks, such as lattes and cappuccinos.
Use them in savory sauces, such as barbecue sauces and mole.
Crust steak or duck with crushed cocoa nibs for a unique flavor.
Mix them with hot chocolate or homemade nut milk.
Incorporate cocoa nibs with coconut, almond butter and dates into a puree to make healthy energy balls.
Use them instead of chocolate chips in granola recipes.
Sprinkle roasted cocoa nibs over yogurt.

As you can see, there are many ways to enjoy cocoa nibs. Try experimenting with this cocoa product in the kitchen to find more unique and delicious uses for this extremely nutritious ingredient.

Cocoa beans are an excellent addition to many dishes, including smoothies, baked goods, meat dishes and beverages.

Roasting cocoa beans: a sensual science

When artisan chocolate making is at its best, the chemistry that takes place in roasted cocoa beans can be detected with all five senses.

Unroasted cocoa beans begin with an astringent, often unpleasant taste, bitter nutty notes from the volatile acids created during fermentation.

But all of this changes once the cocoa beans are roasted!

The Millard reaction takes place as amino acids and natural sugars react and transform into a range of new, aromatic compounds, visibly deepening and evening out the already rich brown shade that the beans acquired during fermentation. Meanwhile, the sour smell of boiling vinegar is replaced by the first cheerful wafts of that familiar aroma of warmed chocolate.

Things heat up even more and: snap! Excess moisture evaporates, erupting from the surface of the cocoa beans with a series of satisfying crackles, indicating that they are almost ready to be removed.

When the Artisan Chocolatier is satisfied with his work, he must quickly stop the reaction by cooling the beans to room temperature. Cooling racks, fans and air conditioning are often called upon for the best results.

Once cool enough to handle, the whole beans should be fragile enough to break apart. The outer “shells” should give way easily, revealing the coveted kernel inside.

Then, the ultimate test; taste. Some chocolate makers take the opportunity to check their creation themselves, trying a chocolate or two; the perks of the job!

Discovering the perfect roast.

There is no single way to roast cocoa beans!

While mass-market chocolate manufacturers take a one-size-fits-all approach, artisan chocolatiers know better: no two batches of beans are the same, therefore the roasting of the beans should not be either.

An artisan chocolate maker will vary their approach depending on the batch of beans, taking into consideration their type and origin, estimating their moisture level, removing damaged beans and sorting them by size for even roasting and optimal flavor enhancement.

They must also choose whether to remove the cocoa nib from the shell before or after roasting. While major companies such as Nestlé and Lindt choose to roast only the kernel, in artisan chocolate it is more common to find the whole beans roasted, allowing the nibs to absorb more flavor from the surrounding shell.

A “perfect” roast can be achieved using a range of heat sources, including ovens, drum roasters, a pan on the stovetop, hot-air guns and even coffee roasters. Some methods, such as the drum roaster, can create a more consistent roast, but in the right hands there is no best equipment!

Hello, chocolate lovers! Did you know that one of the most critical steps in the process of making chocolate from cocoa beans is fermentation? And did you know that turning the beans during fermentation is crucial for their quality and flavor?

Here’s why: during fermentation, cocoa beans undergo a series of chemical reactions that transform their flavor precursors into the rich and complex flavors we associate with chocolate. However, if the beans remain stagnant or unturned, they may develop unevenly and may even develop mold or unpleasant flavors.

That’s where turning comes in. By periodically mixing or turning the beans, fermentation can take place more evenly, which can lead to better and more consistent flavor development. Turning also allows air to circulate, promoting the growth of desired bacteria and discouraging the growth of harmful ones.