The Aztecs and Chocolate
dark chocolate
- Roasting, or toasting lasts
from 70 to 115 minutes in
temperatures from 99 to 104
degrees celcius for chocolate and
116-121 degrees celcius for cocoa
powder, these temperatures are
mandatory to develop flavor and
aroma.
- Winnowing is the process that
removes the thin, useless shell
from the bean, at this point the
beans can be ground into a powder
that is called cacao liquor.
Regardless of the quality of
technology these steps have been
used for three thousand years and
are stringently followed in modern
processing.
dark chocolate
white chocolate | chocolate cake
