04/04/2020
How it’s made: the chocolate espresso
International Cacao Academy
Delen
Cacao opleidingen & workshops
04/04/2020
Made a chocolate espresso. No coffee involved, just cold water, Original Beans Piura Porcelana 75% chocolate and, very important, the Choq steamer. So smooth, sweet and fruity!
23/03/2020
Original Beans Arhuaco Businchari 82% is a wonderful chocolate from Arhuaco Ancestral Lands, Colombia. It’s very full bodied and full of spicy notes. Very little bitters. Love this chocolate!
19/03/2020
An other great combination. Piura Porselana cacao and a Colombia Argote frozen espresso.
18/03/2020
Creating chocolate drinks. Dirty chocolate. Chocolate from Tanzania, coffee from Colombia. Great combination!
18/03/2020
A guillotine is used to cut cacao beans in half in order to check them on defects and development. Most of these look well developed and processed
17/03/2020
Grinding the cacao nibs to get a beautiful paste
15/03/2020
Like lanterns in the forest
14/03/2020
That looks like a high quality, defect free cacao bean!
13/03/2020
Opening a cacao pod, revealing the gold!
13/03/2020
Voor meer informatie: https://itcacademy.nl/training-cacao-1/.
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Plaats
Type
Telefoon
Adres
Gildenveld 8
Zeewolde
3892DG