THE ART OF CHOCOLATE
DISCOVER DIFFERENT FLAVORS AND AROMAS FROM THE RANGE OF CHOCOLATES FROM MELGÃO CACAU E CHOCOLATES
The cacao tree is planted in the shade of other trees in tropical forests and needs heat and humidity to survive.
The fruits are carefully selected and harvested.
The fruit is opened in half and the pulp is removed with the seeds.
The seeds are fermented between 5 and 7 days, being a very important phase to reach a good cocoa.
After fermentation the seeds are dried in the sun during the warmest hours, covered during the warmest hours and stored at night to avoid moisture.
This is where the chocolatier begins to define the flavors and aromas of his chocolate through the temperature and roasting time.
7. Cocoa Mass
Cocoa beans are peeled, crushed and pressed into a cocoa mass.
Phase where cocoa releases its acidity, enhancing its flavors and aromas.
Cocoa paste is mixed with the other ingredients that are part of chocolate and refined.
The chocolate is temperated, molded in small drops or placed in molds, where it stays until it crystallizes completely.
THE BEST CHOCOLATE HAS IN ITS NATURE THE ORIGIN OF COCOA!