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Raw Cacao Beans with pulp
August 30, 2006
11:03 pm
Chrissie
Edinburgh, United Kingdom
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July 4, 2006
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Stumbled across this and thought that it might be of interest to the rest of you. A site selling raw cacao here in the uk.

[url]http://www.keimling.de/.cms/Cacao_Beans_with_pulp/52-2-42[/url]

August 31, 2006
11:15 am
ellie
london, United Kingdom
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March 17, 2005
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Fascinating – could you guess if they even been fermented? it’s not fresh pods, is it – unlikely to come in those weghts..

August 31, 2006
2:28 pm
Alan
Columbia, MO, USA
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April 20, 2006
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Yeah, the website doesn’t make it clear exactly what form this takes, despite the photos. It says that the pulp is dry and that whatever it is that they are selling is ideal for “mixing.” I wonder if they simply took the cacao out of the pod, dried it, and then ground it into a powder to be mixed into something. Doesn’t sound all that appealing. In the raw form, its only the fruit pulp that tastes good, the rest is pretty darn bitter and astringent.

Update: If you click on “special information” under the photo a page comes up in German. I don’t read German but my wife does (for the most part). There is a line in a recipe that calls for cocoa powder, and then tells you to make it by grinding up the cocoa beans. I assume that this means that the beans are removed from the pod and immediately dried, and then sold in this way. You can then grind them up and mix them with something or eat them whole. Again, doesn’t sound all that good to me since there is no way that they could ferment them without losing the fruit.

Alan

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
August 31, 2006
4:57 pm
seneca
USA
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May 22, 2005
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It looks to me like a dessicated fruit and seed combination. Personally, I kinda like fresh cacao fruit, but I can’t imagine that it would be very interesting or tasty when dried around an unfermented seed…

http://bittersweetcafe.blogspot.com

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com
September 1, 2006
12:15 am
Hans-Peter Rot
USA
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August 1, 2006
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As a sidenote, you can take grind nibs in a food processor or mortar and pestle to make an interesting “cocoa powder.”

September 1, 2006
12:17 pm
Arne
Minden, Germany
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August 12, 2006
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Hi
interesting, a german company with only an english website.
The cacao is very short fermented and then dried with the pulp. (I ask them.)
But I don’t think that the dry fruit pulp is realy good. Does anyone know?

Arne

http://www.theobroma-cacao.de

www.theobroma-cacao.de
October 31, 2006
3:03 pm
Art Pollard
Provo, USA
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December 9, 2004
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quote:


Originally posted by Arne
But I don’t think that the dry fruit pulp is realy good. Does anyone know?


The pulp when it is fresh tastes very good. After it has begun fermentation, it quickly begins to not taste good at all (IMHO). Also, keep in mind that the fermentation process is typically wet and thus mold will often form on the beans. This is often not a big problem for bulk commercial chocolate since if the mold is not too bad, it stays on the outside of the husk and that is removed during the processing into chocolate anyway. (Sometimes when the beans are in really bad condition and then the mold has penetrated into the center of the bean and that will create a taste that is impossible to get rid of.)

If the whole bean is ground including the husk, not only will the not-so-pleasent flavor of the fermented pulp be present but very likely there will be beans that have developed mold to some degree or another. This can cause allergy problems and needless to say, a moldy flavor will be present.

I’d be more concerned that the beans are raw. Keep in mind that cocoa beans are often dried on the jungle floor or on a concrete slab out of doors. It is totally possible for a monkey or other animal to come by and relieve themselves in proximity to the cocoa beans. Because of this, cocoa beans have been found to carry e-coli and samonella among other things. The winnowing process (that removes the outside of the bean) and especially the roasting process serves to sterilize the bean. These companies that are selling “raw” cocoa beans are really setting themselves up for a lawsuit some day. I talked to a small handful of companies that sell raw cocoa beans and asked them what they do to ensure that their beans do not carry e-coli and uniformally said that “I had some beans tested once and they were clean.” Well, I suppose that is good for those beans but clearly things can change easily on a plantation.

It is highly probable that it was contamination from cocoa beans that caused Cadbury to have to perform their recall due to e-coli. While I may occasionally snack on a raw cocoa bean, that is my risk that I accept. If someone is selling raw cocoa beans then they are providing something that could be contaminated to others who may not have made that choice. I would not at all be surprised that a small handful of these companies end up in a lawsuit in the not too distant future and that in turn will make life more difficult for the rest of the chocolate industry.

-Art

Fine Chocolate Made From The Bean
http://www.amanochocolate.com

Fine Chocolate Made From The Bean http://www.amanochocolate.com