Post by ivan on May 13, 2011 17:02:01 GMT -5
The best cocoa in the world occurs in Ecuador because it's fine aroma, excellent quality and delicious flavor is your cover letter for those who love chocolate, cocoa paste is used by most fine chocolate factory in the world. From sowing neat tracked plantThe perfect time of fermentation and careful roasting, enhancing both its aroma and taste, still the favorite for use as couverture.
Excellent quality, unique floral aroma and flavor are among the features that have given the cacao "Nacional" Ecuadorian international recognition.The "fine aroma" is originally from Ecuador, although it crops in other regions of America, and, according to Bravo, has features that make it unique, because of its texture as its flavor. Several international companies have set chocolate cocoa quality in our country, as is the case of the multinational Nestlé, for management of its subsidiary in the country, being exported 8 000 tonnes per year. Nestlé was interested in national product due to its nutritional properties, which allow compliance with the requirements for the production of premium chocolate.
Ecuadorian cocoa is world renowned for its sharp flavor and color characteristics highly prized in the preparation of fine chocolates. According to statistics from the International Cocoa Organization (ICCO), Ecuador exports 75% of world consumption of cocoa aroma.
The Ecuadorian product quality depends largely on the use of new techniques of fertilization, which has raised productivity and has made a dramatic increase in the population of soil microorganisms and microfauna. Furthermore, it has favored the cation exchange and nutrient and biological processes of the crop.
A curious fact, and should fill us with pride, is that in England you can taste the Ecuadorian cacao ice cream called "Magnum Ecuador Dark." The quality and fineness of national chocolate, led directly to Wall's, the largest ice cream factory in England, is the hook that this signature has been used in television and British newspapers.
Darkly delicious Ecuadorian chocolate contrasts with the innocence of creamy vanilla inside, thus forming one of the finest ice cream ever created. The "Magnum Ecuador Dark" has 62% of Ecuadorian cocoa, which lives up to its slogan: "A chocolate worthy of worship." Currently, eating dark chocolate, low in sugar, milk or flour, is presented as the primary preference of the majority of customers worldwide. Proof of this is the increase in the consumption of fine or flavor cocoa, in 2008, reached 42% in Germany and 30% in the U.S..
Among the main qualities of cocoa, one can mention its quality antioxidant, perhaps more than other foods and beverages high in antioxidant polyphenols. It is also very beneficial for the heart, then, if consumed daily in small amounts of black chocolate, lowers the risk of heart attack. It also has a great anti-cancer effect, brain stimulator, cough suppressant and antidiarreico.Los cocoa antioxidants may help your heart by keeping blood vessels relaxed, thus relieving pressure and helping blood circulation. So says a study published in Proceedings of the National Academy of Sciences.
The study shows that cocoa's antioxidants known as flavonoids, make the body produce more nitric oxide, which relaxes blood vessels. The production of chocolate is one of the most popular activities in Ecuador during the stay on organic farms and the whole family can enjoy. The homemade chocolate recipe is simple and the ingredients are available on the farm. The chocolate is made from cocoa beans, which is shaped oval seed of the cacao tree grows. Most of the farms in our program have cocoa, either for household consumption or for commercial purposes. The white flesh surrounding the seeds of the cacao in the shell, is delicious and can be eaten as fruit.
The cocoa beans are harvested from trees, then separates the skin of the beans, and they are left to ferment for several days. Once done, the beans are placed in the sun to dry white meat around them and get clean cocoa beans, which are used in the manufacture of chocolate. Cocoa beans, once dried, are roasted in a pan fire, then peel. Then, these grains are ground, thus obtaining the cocoa powder. Younger visitors who come to the farm always really enjoy driving the mill ... Cocoa butter is not extracted as you would in a chocolate factory devoted to trade, so the cocoa powder is a bit more sticky, and also has a strong and intense flavor when taken.
The cocoa powder is cooked with milk and sugar for a delicious hot chocolate and home, which is always one of the favorite breakfast of families during their holidays on farms. The chocolate mixed with milk is also delicious when taken with fresh fruit. Come and see for yourself!. To make chocolate bars, cocoa is "shell" on a beat machine and knead the cocoa paste for several days to make it very thin. Next, the paste is mixed with sugar (to make chocolate black) or with sugar and powdered milk (to make milk chocolate) and put into molds of different shapes. We have no shell-shaped molds on farms, but you can always experiment with basic forms molds to make chocolates black or chocolate with milk, nuts and fruit.
Most of the chocolate from Ecuador is exported, and usually processed abroad, fine Ecuadorian cacao is turned into rich black chocolate. Try the rich chocolate from Ecuador and see if your taste tempts you to visit one of our organic farms in the path of cocoa and live their own experience of making chocolate ...
Excellent quality, unique floral aroma and flavor are among the features that have given the cacao "Nacional" Ecuadorian international recognition.The "fine aroma" is originally from Ecuador, although it crops in other regions of America, and, according to Bravo, has features that make it unique, because of its texture as its flavor. Several international companies have set chocolate cocoa quality in our country, as is the case of the multinational Nestlé, for management of its subsidiary in the country, being exported 8 000 tonnes per year. Nestlé was interested in national product due to its nutritional properties, which allow compliance with the requirements for the production of premium chocolate.
Ecuadorian cocoa is world renowned for its sharp flavor and color characteristics highly prized in the preparation of fine chocolates. According to statistics from the International Cocoa Organization (ICCO), Ecuador exports 75% of world consumption of cocoa aroma.
The Ecuadorian product quality depends largely on the use of new techniques of fertilization, which has raised productivity and has made a dramatic increase in the population of soil microorganisms and microfauna. Furthermore, it has favored the cation exchange and nutrient and biological processes of the crop.
A curious fact, and should fill us with pride, is that in England you can taste the Ecuadorian cacao ice cream called "Magnum Ecuador Dark." The quality and fineness of national chocolate, led directly to Wall's, the largest ice cream factory in England, is the hook that this signature has been used in television and British newspapers.
Darkly delicious Ecuadorian chocolate contrasts with the innocence of creamy vanilla inside, thus forming one of the finest ice cream ever created. The "Magnum Ecuador Dark" has 62% of Ecuadorian cocoa, which lives up to its slogan: "A chocolate worthy of worship." Currently, eating dark chocolate, low in sugar, milk or flour, is presented as the primary preference of the majority of customers worldwide. Proof of this is the increase in the consumption of fine or flavor cocoa, in 2008, reached 42% in Germany and 30% in the U.S..
Among the main qualities of cocoa, one can mention its quality antioxidant, perhaps more than other foods and beverages high in antioxidant polyphenols. It is also very beneficial for the heart, then, if consumed daily in small amounts of black chocolate, lowers the risk of heart attack. It also has a great anti-cancer effect, brain stimulator, cough suppressant and antidiarreico.Los cocoa antioxidants may help your heart by keeping blood vessels relaxed, thus relieving pressure and helping blood circulation. So says a study published in Proceedings of the National Academy of Sciences.
The study shows that cocoa's antioxidants known as flavonoids, make the body produce more nitric oxide, which relaxes blood vessels. The production of chocolate is one of the most popular activities in Ecuador during the stay on organic farms and the whole family can enjoy. The homemade chocolate recipe is simple and the ingredients are available on the farm. The chocolate is made from cocoa beans, which is shaped oval seed of the cacao tree grows. Most of the farms in our program have cocoa, either for household consumption or for commercial purposes. The white flesh surrounding the seeds of the cacao in the shell, is delicious and can be eaten as fruit.
The cocoa beans are harvested from trees, then separates the skin of the beans, and they are left to ferment for several days. Once done, the beans are placed in the sun to dry white meat around them and get clean cocoa beans, which are used in the manufacture of chocolate. Cocoa beans, once dried, are roasted in a pan fire, then peel. Then, these grains are ground, thus obtaining the cocoa powder. Younger visitors who come to the farm always really enjoy driving the mill ... Cocoa butter is not extracted as you would in a chocolate factory devoted to trade, so the cocoa powder is a bit more sticky, and also has a strong and intense flavor when taken.
The cocoa powder is cooked with milk and sugar for a delicious hot chocolate and home, which is always one of the favorite breakfast of families during their holidays on farms. The chocolate mixed with milk is also delicious when taken with fresh fruit. Come and see for yourself!. To make chocolate bars, cocoa is "shell" on a beat machine and knead the cocoa paste for several days to make it very thin. Next, the paste is mixed with sugar (to make chocolate black) or with sugar and powdered milk (to make milk chocolate) and put into molds of different shapes. We have no shell-shaped molds on farms, but you can always experiment with basic forms molds to make chocolates black or chocolate with milk, nuts and fruit.
Most of the chocolate from Ecuador is exported, and usually processed abroad, fine Ecuadorian cacao is turned into rich black chocolate. Try the rich chocolate from Ecuador and see if your taste tempts you to visit one of our organic farms in the path of cocoa and live their own experience of making chocolate ...