Post by motobean on Aug 31, 2010 0:26:14 GMT -5
Recipe for Hot Chocolate Using Fresh Cocoa Beans
Preheat the oven to 350. (180C)
What is needed is a quick way to experience the taste and aroma of freshly roasted cocoa beans. This can be done by roasting and grinding the beans and then brewing a hot, frothy cup of cocoa.
First, wash the raw cocoa beans. Put about 2 cups of beans in a jar that is about one quart in capacity. Add water to the jar, leaving enough air space so you can give the mixture a good shaking. Put on the lid and shake the beans and water. Turn the jar upside down and open the lid just enough to let the water out. The idea is to wash off any sand or grit and pour it out into the sink. They spread the newly harvested beans on the ground to dry, so they can pick up a little grit. Repeat the washing procedure 3 or 4 times.
Spread the wet, drained beans on a cookie sheet. There should be just a single layer of beans. Bake for 30 minutes, or until done. Briefly open the oven door 3 or 4 times during baking to check the smell and to let the water vapor out of the oven. The cocoa beans are roasted enough when they are browned and smell like baking brownies. Don't roast for much more than a few minutes more than 30 minutes.
Place the cookie sheet with the roasted cocoa beans on hot pads on a table or counter to cool. You can eat a roasted bean or two. I find that they supply a little too much roughage, and there can be a little sand still on them.
Grind about one quarter cup of the cooled beans. I usually count out 16 beans rather than measure the volume. I grind with a little coffee grinder that has a spinning blade. A mortar and pestle works but can take a lot of effort. The cocoa tends to develop a texture like peanut butter if you grind it too long. It will probably stick to the sides of the grinder -- dig it out with a spoon or with your finger. Watch out for the blade. Rinse off your finger.
Put the ground cocoa in a glass or mug. Add sweetener and about one cup of boiling water. Stir. Let it cool until it is comfortable to drink. When you get to the bottom of the cup, leave the grounds, or most of them. There may still be some sand that settled to the bottom.
Preheat the oven to 350. (180C)
What is needed is a quick way to experience the taste and aroma of freshly roasted cocoa beans. This can be done by roasting and grinding the beans and then brewing a hot, frothy cup of cocoa.
First, wash the raw cocoa beans. Put about 2 cups of beans in a jar that is about one quart in capacity. Add water to the jar, leaving enough air space so you can give the mixture a good shaking. Put on the lid and shake the beans and water. Turn the jar upside down and open the lid just enough to let the water out. The idea is to wash off any sand or grit and pour it out into the sink. They spread the newly harvested beans on the ground to dry, so they can pick up a little grit. Repeat the washing procedure 3 or 4 times.
Spread the wet, drained beans on a cookie sheet. There should be just a single layer of beans. Bake for 30 minutes, or until done. Briefly open the oven door 3 or 4 times during baking to check the smell and to let the water vapor out of the oven. The cocoa beans are roasted enough when they are browned and smell like baking brownies. Don't roast for much more than a few minutes more than 30 minutes.
Place the cookie sheet with the roasted cocoa beans on hot pads on a table or counter to cool. You can eat a roasted bean or two. I find that they supply a little too much roughage, and there can be a little sand still on them.
Grind about one quarter cup of the cooled beans. I usually count out 16 beans rather than measure the volume. I grind with a little coffee grinder that has a spinning blade. A mortar and pestle works but can take a lot of effort. The cocoa tends to develop a texture like peanut butter if you grind it too long. It will probably stick to the sides of the grinder -- dig it out with a spoon or with your finger. Watch out for the blade. Rinse off your finger.
Put the ground cocoa in a glass or mug. Add sweetener and about one cup of boiling water. Stir. Let it cool until it is comfortable to drink. When you get to the bottom of the cup, leave the grounds, or most of them. There may still be some sand that settled to the bottom.