The Chocolate Life

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Comment by Thomas Forbes on May 19, 2012 at 9:26am

Dominican Republic, sorry.

Comment by Adeir Boida de Andrade on May 18, 2012 at 10:06pm

Thomas,

Without the sugars, this cocoa won't be well fermented. The farmers here make the fermentation mixing these "pressed" beans with a great amount of beans with nectar and pulp (those that were not pressed). But I didn't understand what means DR... Thank you

Comment by Thomas Forbes on May 18, 2012 at 4:18pm

After you extract the nectar are the beans then fermented for traditional use of making chocolate? 

Comment by Thomas Forbes on May 18, 2012 at 4:16pm

Very good.  People in the DR ferment cacao beans and/or the pulp to make a "cacao wine" which does taste like a port wine.  I have been told the pulp is also used to make a dulce but I have not tried it yet.  I have not seen the liquid extracted and turned into this "honey".  I will add this to my list to find out more about when I am visiting this summer.  Thank you.  

Comment by Adeir Boida de Andrade on May 18, 2012 at 5:52am

Thomas,

With the nectar, also called cacao honey, we can make a delicious jelly as in the picture. Or a fantastic wine (yes, like with the grape), and, also, other alcoholic drinks. The nectar is very rich in natural sugars...Cacao nectar is an excellent field for the scientific and academic research.

Comment by Thomas Forbes on May 17, 2012 at 7:34pm

What is the nectar used for?

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