So far we’ve seen the raw cacao beans and the roasted nibs they become. To continue in the series of how local chocolate maker, Dan Schreiber, is making his product, we must transform the nibs into what any lay-person would call “chocolate”. Many commercial chocolate makers will use stainless steel grinders and milling devices. This [...]
chocolate
Nibs
Lauren, of Genki Tummy, guessed right away that the mystery picture in yesterday’s post was cacao beans. If you’ve followed my blog for a while, you’ve probably seen my mention of the local food lover and entrepreneur, Dan Schreiber. When we last saw Dan, he was getting prepared to start up bean-to-bar chocolate production. He’s [...]
Theobroma Cacao
Wikipedia tells me that Theobroma, the “food of the gods”, is a small genus of plants native to Central and South American tropical forests. The one species we all are familiar with is the cacao tree, Theobroma cacao. After growing for at least four or five years, this tree produces fruit (pods) with seeds (cocoa [...]
