Brad Churchill's Comments

Hi Brad,

Thank you for the invitation. The recipe below is in the site of CEPLAC (government company that researches cocoa plantations in Brazil). Unhappily all of the information are in Portuguese, but they can be translated with an electronic translator. There is, also, recipes for an alcoholic drink and home-made chocolate. See in:

http://www.ceplac.gov.br/radar/geleia_cacau.htm

"Filter 2 liters of cocoa nectar (or cocoa honey) in fine cloth and spill in a container of stainless steel or aluminum beating; Increase 1 Kg of refined and light sugar to the high fire, moving with a teflon spoon or of wood, until to boil and to dissolve the sugar completely; Let to boil from 10 to 20 minutes, to depend on the stove type and burners (mouth), until obtaining the point. Point: Dip a skimmer or spoon and soon afterwards, lift a height above the steams liberated by the heating of the mixture. Tilt to pick so that it allows to spill the jelly. In case it forms a fine layer (plate geleificada) in the border of the skimmer, it is in the ideal point. At this time, add to the jelly lemon drops or of citric acid solution. Move the mixture well and turn off the fire With the jelly fortunately hot, put in packing that allows hermetic (without entrance of air) closing and remove the foam with a spoon. Close the pots tightly and leave capsized them from 3 to 5 minutes to guarantee the best conservation of the product. After this period, return the pots to the normal position".

Cocoa gelly taste very good and diferent from all the gelly you have tried in the past...

Let me know if you need more information (my site is www.planetacacau.com.br)