By The Tahona Society Editorial Team
Easy, Fast and Gorgeous Ideas for Christmas Cocktail Garnishes
The Tahona Society Editorial Team
Dec 14, 2022
Credits: Vera Mexicana
Credits: La Iguana Chocolate
The seeds are taken from cacao plants.
Pulp and beans are removed from pods and placed in ventilated wooden boxes to allow yeasts to begin fermentation.
This process takes from two to ten days. Thanks to lactic acid and acetic acid (process naturally), the cacao becomes bitter, astringent and develops richer flavors.
The beans (without the husks) are then roasted in a large iron pan on an open fire for five days. The temperature of roasting varies from 120 to 150 °C
The dried beans are peeled by hand.
This is the process of separating cacao nibs from cacao bean shells.
Beans are ground by machine and then by hand.
Cacao paste or cacao liquor is the product of grinding cacao beans.
Cacao or cacao butter is the fat obtained after pressing cacao liquor.
Cacao powder is obtained from grinding and sieving the remaining cacao mass.
Cacao liquor is mixed with sugar and refined between granite rollers.
The cacao liquor mixed with sugar is heated, cooled and heated again to create uniform crystals.
The cacao liquor mixed with sugar is poured into molds, cooled and packaged.
Originally from South and Central America, Criollo beans are known to have the finest flavor. The exceptional flavor profile is nutty and floral. Fermented and dried Criollo beans are not overwhelmingly strong in cocoa flavor.
Predominantly cultivated in Brazil, West Africa and Southeast Asia, this bean represents more than 80% of world’s production. The flavor is a full-bodied cocoa that is identified as being chocolatey. It generally lacks the fancier delicate extra notes found in either Criollo or Trinitario types.
This bean originates in Trinidad and Tobago and is considered the “world’s finest cacao hybrid.” It has a good basal cocoa flavor with a delightful range of flavor profiles from fruity to floral. It combines the aromatic and sensory virtues of Criollo with the strength and production yield of Forastero.
cacao liquor + cacao butter + sugar
cacao liquor + cacao butter + sugar + milk
cacao butter + sugar + milk
Credits: Larousse de cocina
bitter-tasting, fermented and chopped cacao beans (without husks).
fine paste obtained from the processing of roasted cacao beans (without husks).
made from solids obtained from cacao paste.
the cacao fat obtained from the paste; used to give shine and as a preservative for chocolate.
obtained when sugar and hazelnut paste are added to the cacao paste.
can be used as a container for serving cocktails.
the cacao bean shell that comes off after roasting; used to make flavored infusions.
the cacao mucilage; its juice is used to make drinks, jellies and jams.
these bitter drops are made from cacao and contain the same alcohol concentration as other bitters and maintain their bitter taste.
Credits: Angostura® Bitters
In 2020, Angostura® launched its cacao bitters, which celebrates one of Trinidad and Tobago’s most coveted commodities: cacao.
The bitters are expertly crafted in Trinidad and Tobago with the finest locally harvested Trinitario cacao nibs.
Cacao bitters contain top notes of rich, floral, nutty cocoa combined with an intoxicating infusion of aromatic botanicals.
Use them to remix classic cocktails or put a luxurious spin on contemporary ones.
Sustainable agriculture is a long-term endeavor that takes substantial initial investment and expertise to establish. In order to maintain it, significant knowledge, skills and inherent respect for the environment and surrounding communities are also required.
The Sustainable Future program is designed to ensure a sustainable and profitable future for small-scale organic cacao farmers in Trinidad and Tobago for generations to come.
Sustainable Future supports, empowers and promotes small local cacao farmers while protecting and showcasing the heritage and unique qualities of Trinidad’s prized Trinitario variety to an increasingly ethically conscious and discerning consumer. The project also helps fund the expansion of organic cacao production in rural communities and the upskilling of local farmers and workers.
Sustainable Futures established three organic cacao nurseries and clonal gardens in strategic locations to provide healthy, productive, disease and drought resilient varieties of Trinidad’s heirloom cacao plants, making the cacao sector more attractive and financially sustainable for local farmers, while mitigating the effects of climate change and the risk of diseases.
The project will also produce useful data and specific insights about soil conditions, micro-climates, and other external factors on tree productivity and is funding a documentary called The Story Behind Trinitario Cacao.