cacao bean

Padilla-Brown had managed to ferment cacao beans with Cordyceps mycelium, a difficult trick given its temperamental nature.

Infuse your spirit with toasted cacao nibsFirst, secure cacao “nibs,” or crumbs of fermented, dried cacao beans.

It starts with where and how the cacao beans are grown and harvested by sourcing organic or fair-trade cacao.

On a vine grows the monkey cacao bean, which these animals eagerly devour.

The curious thing is that on grinding the cacao bean in the heat of a tropical day we do not produce a powder but a paste.

It is simply liquified cacao bean, and solidifies on cooling to a chocolate coloured block.

Half of the cacao bean is fat, and the grinding breaks up the cells and liberates the fat, which at blood heat melts to an oil.

As the raw cacao bean contains on the average about twelve and a half per cent.