Ist Kakao der neue Wein? - “Kakaopulver” vs. Indio Rojo, White Porcelana | Moruga Cacao

Is cocoa the new wine? - “Cocoa Powder” vs. Indio Rojo, White Porcelana 🍷

What types of cocoa are there?

We all know cocoa: dark brown powder, bitter, is sprinkled over the cappuccino at the bakery around the corner and belongs in every marble cake. We also know cocoa as a drink: sweet, brown, fat, unhealthy, you drink in winter. But is it really true that there is only one type of cocoa? That would be strange, or there are hundreds of thousands of different wines, in every small town a coffee roaster with at least 10 different coffee beans from the remotest corners of the world and the beverage market is full of all kinds of beers . Why should it be any different with cocoain?

A world with only one kind of cocoa would be boring or?

Just imagine if there was only one wine. You'd go to the supermarket and get some wine. In the restaurant you would order a glass of wine. Maybe it would be red wine because mankind has not yet discovered white wine. There is no rosé either. No distinction is made between different grape varieties, cultivation countries, regions, southern slope, southwest slope, limestone soil, vintage. There is just wine. Everywhere the same bottle filled with the same broth. That would be a dreary world, wouldn't it, oder?

With cocoa it is similar to wine - only that we are just stuck in a stage of development where we put all cocoa beans together and only know cocoa as the one, dark brown, bitter powder that is available from the baker around the corner the cappuccino is sprinkled and belongs in every marble cake.t.

Cocoa grows similarly to coffee - and is processed in a similar way.

You are not a wine drinker no problem. Let's make the comparison with coffee - the cocoa bean is astonishingly similar to the coffee bean. It grows near the equator on a medium-sized tree in a pumpkin-sized fruit - these are available in a wide variety of colors and sizes. These fruits are harvested, the kernels, i.e. the cocoa beans, are pulled out and fermented in the pulp for 5-7 days. Then they are washed, dried for 2 weeks and exported to Europe or North America. When they arrive at the chocolate manufacturer, the beans are roasted, just like coffee. Then all sorts of things can be done with the bean: It can be sold to connoisseurs in one piece, ends up broken up as cocoa nibs on the supermarket shelf, is rolled and mixed with sugar to make chocolate and ends up pressed, heated, de-oiled, alkalized and powdered on your cappuccino at the bakery around the corner.ke.

Not every cocoa bean is like the other.

Now comes the totally unexpected news that will change the world. A truth that Central European chocolate manufacturers have been running away from for centuries. A realization so profound and shocking that the Church herself tries to cover it up. Hold on tight: not every cocoa bean is like the other.Et boum, cest le choc! 

Cocoa beans come in hundreds of different varieties.

No, actually. There are cocoa beans in a wide variety of colors, from different countries, from different growing regions, from a multitude of different cocoa tree varieties, from different vintages, differently fermented and naturally unroasted, heavily roasted, lightly roasted, mixed and single origin. In the taste flowery, earthy, smoky, reminiscent of caramelized banana, red fruits, jasmine, nutmeg, liquorice, sour, not so sour, dry, et cetera pp.p.

With our ceremony cocoa we give you the opportunity to immerse yourself in this cocoa universe.

Why should you care? Doesn't have to! If you like a world with the same rotten wine in the same bottle all over the world, then just forget about the last three minutes of your life. If you are fascinated by diversity, if you want to experience how infinitely beautiful cocoa can be and how high-quality cocoa tastes at all, thennn take a look at our ceremony cocoa. This is pure cocoa mass, i.e. the pure bean rolled and nothing else but a pinch of salt. Always the best single origin beans from Trinidad, Guatemala, Belize and in the future also from other countries of origin. Always grown wild or from the ecologically best agroforestry system. Always direct & amp; fair trade. Always freshly roasted, always produced by hand. Always freshly vacuum-packed for the fullest flavors in your home.use.

 

Here is a video of how a cocoa pod is cracked

bust it fromBENI TONKA onVimeo.

 


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