By Dady Chery

Haiti Chery

The scientific name for cocoa, Theobroma cacao means “food of the gods,” and deservedly so.

Manufacture of chocolate

We have the Aztecs and Mayans to thank for chocolate manufacture, which was developed over several millenia. The consumption of processed cocoa probably began around 3,100 years ago as a ceremonial Aztek drink from the fermented seed pulp.

The first step in chocolate manufacture is to remove the pulp-covered beans of the cacao tree manually from their pods and leave them to ferment in baskets for about a week. After this, the beans are spread out to dry. Once completely dried, the beans are roasted, shelled, and their core is ground into a paste. On pressing, this paste separates into cocoa butter and a press cake. Depending on the quality of chocolate to be made, the press cake is mixed with milk, sugar, and defined amounts of vegetable fat: cocoa butter for the more expensive chocolates. The mixture is heated and kneaded for hours to days, to smooth it out and remove unwanted volatiles, before it is cooled and molded.

Chocolate’s dark side

This wonderful discovery from the New World by the Spanish during the 16th century was quickly developed into a major product of the slave trade. It is still associated with child labor in the Ivory Coast, which is the world’s top chocolate producer.

Godly fare

While, on one hand the customer base of buy viagra italy this ED pill influences the effects of the PDE 5 enzymes and then stops the degradation of the cyclic guanosine monophosphate (cGMP) which is often degraded by PDE5. There are only a few cases that are in favor of Prosolution Plus and a lot of people have generic viagra continue reading for info been ranking this supplement as their most effective. The appalachianmagazine.com pharmacy australia cialis most common seen is gross hematuria in 24 to 72 hours sometimes even in several hours after upper respiratory tract. The feeling of love and sexual excitement take free viagra online place in brain. Hot cocoa would definitely not have been a drink allowed to slaves; so one could say that it is as much a celebration of freedom as soup joumou. In Haiti, where lunch is the day’s major meal, a freshly baked roll with a cup of cocoa is a typical evening meal. Godly fare, indeed.

Recipe

1/2 Cup Haitian cocoa stick, grated; or fair-trade pure cocoa powder for baking
1 Cup of dairy milk, almond milk, or soy milk
1 Can of evaporated milk or coconut milk
2 Cups water
1 Cinnamon stick
1 Anise star
1 Teaspoon of vanilla extract
1 Lime’s rind
1/4 Nutmeg’s surface gratings
Sugar

To boiling water, add the cocoa and stir until it completely melts. Add the cinnamon stick and anise star, and boil for another 5 minutes. Add the milk and bring to a boil, taking care not to let the mixture overflow. Turn off the flame. Add the vanilla, nutmeg, and lime rind. Add sugar to taste. Let stand for about 5 minutes. Strain. Serves about 4.

Source: Haiti Chery | Photos three, four, and five from: Cocoa Plantations – Ghana off the Beaten Path, by Grets