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The cocoa belt in the central Dominican Republic is home to cocoa for SoloCoco. To emphasize here is the special mixture of Criollo and Forastero, ie the noble and traditional cocoa varieties.
In the first step after the harvest, the cocoa fermented in barrels of red cedar. After that, the beans first dry on wood and then with the help of a hot air blower in a hall. In this way we prevent birds from "playing" with the beans, possibly leaving something behind and germinating the beans. This often happens in the open air drying and therefore it is there u. A. necessary to roast the beans. When roasting, however, the raw food quality is lost.
Once the beans have dried, they are broken and we are ready to finish our delicious and healthy cocoa nibs.
If you now take these nibs and carefully squeeze the fat out of them, you get a so-called press cake. This is finely ground and with it we get our cocoa powder.
This approach ensures a taste experience that is significantly richer and fuller than most other cocoas.
Incidentally, there are good reasons why the Incas called the cocoa god drinks. When you open the pack you will immediately be enveloped by the scents that Christopher Columbus must have had around him when he first entered the island of Hispaniola as the first European more than 500 years ago.
What sets SoloCoco Cocoa apart from most other manufacturers?
At SoloCoco, it goes without saying that the certified processes (especially Fair Trade and Bio) are regularly reviewed. Accordingly, there is no child labor here. We send children to school and not to work. Above-average wages, training and support of employees are self-evident.
Similarly, it is the social projects for which a defined share of the proceeds is provided and which is used with the co-responsibility of the employees.
In addition to social fair trade projects, raw food quality is another important difference that is lost when, as is the case with most manufacturers, the Dutch process (or alkalisation) is used and / or the cocoa beans are roasted.
In the Dutch process, the fermented and dried beans are placed in a caustic solution at about 125 ° C and soaked. The goal here is to reduce the relatively sour taste that is produced during fermentation while at the same time darkening the color. Incidentally, this takes up to two days, but can be significantly reduced with the help of a pressure cooker.
Of course, after this process, the raw material quality is broken and destroyed between 60 and 90% of the antioxidants. Thus, the cancer-reducing effect of cocoa, which is accepted by many scientists, massively reduced.
It is also claimed that the cocoa thus treated dissolves better in the water.
We see it differently and spare our cocoa these ordeals. We are sure that the mixture of varieties makes the taste.
But try it yourself.
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