Toasting Cacao Seeds on an Oreba Organic Chocolate Farm in Rio Oeste, Panama
Ripe cacao seeds are first fermented for eight days, then sun-dried for another 8-9 days, and then toasted for a few minutes as you see here. Once toasted these organic cacao seeds are edible, or they can be ground into a chocolate paste and further processed into the many chocolate products. Toasted cacao seeds have a crisp, nutty flavor and taste of just a hint of chocolate.
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