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This was more properly jalea - or jam - as it was made just from the pulp. Tasty nonetheless.
Albums: 2013 Salon del Cacao y Chocolate (Perú)
Location: Lima, Peru
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so I need to save the placenta...can you dry the placenta? We tend to discard the placenta with the pods..although some of the placenta does get mixed into the boxes for fermenting....should I save them before this step?
awesome :) I'd definitely try this
For marmalade what they do is boil down cacao pulp with pieces of the placenta (the central stem the seeds are attached to). Sugar is added - about 30% by weight - and there is more than enough natural pectin in cacao pulp. For jalea they use the juice from the pulp, not the pulp itself, and the consistency is more like a thick syrup. Sugar percentages are about the same (500 grams sugar for every liter of juice). As there is less pectin in the juice you do get a nice viscosity, but it won't completely set up and get firm.
Interesting. I make jalea----now, I have no idea how they achieve this.....unless they make it with hot cocoa and lots of sugar and pictin....a new idea, thank you!!
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