Casa Luna offers bean to bar chocolates with 100% Organic and Kosher certified ingredients. Preserving the beans’ distinctive flavors by controlling the chocolate making process from the farm to bean to bar.
Cocoa is usually grown on small family owned plots of land. Cocoa trees grow to between 12 to 15 metres high, and it is about 3-4 years before the flowers first appear.
Once harvested, the beans undergo a two-stage process to prepare them for sale: fermentation and drying. These processes begin the transition from bitter cocoa bean to what eventually ends up as the taste we all love in chocolate bars.
The pods are carefully broken open to release the cacao beans, which are embedded in a moist, fibrous, white pulp.
The beans are sorted and cleaned and then roasted at between 120ºC – 149ºC. The roasting develops the color and is the second stage in the development of the chocolate flavor that began during fermentation on the cocoa farm.
After roasting the beans are crushed to release the internal “nib” from the shells. They are then blown through an air tunnel. This winnowing process blows the shell fragments up and away from the cocoa nibs. The nibs are then ground into a thick brown liquid called cocoa mass.
Republished by Blog Post Promoter