Adding sugar or honey to the bitter brew soon became the norm for Europeans when cacao started getting shipped back home in 1585. Guess what? They loved the drink once it was sweetened, and sadly for the Aztecs, that soon meant enslaving them to keep up with demand overseas. Wealthy Europe...
I don’t think I would dare take 1-2 tablespoons of cacao nibs unless I wanted to stay up all night. I don’t believe David Wolf’s perspective on this and really think people should look into the research on this (and use common sense). Reply SarahBR says: July 22, 2011 at 1...
Cacao pods don't ripen all at the same time, either; the pods, which turn from green to orange, have to be monitored carefully and harvested individually using knives on long poles. After the ripened pods are cut, the beans and pulp are removed and left to ferment either in piles covere...
Once they have the nibs all clean, makers must grind them to get that smooth texture we all crave. To grind the cacao, makers generally use either stone or metal grinders. Stone grinders are sometimes seen as preferable because they add less of a flavor to the chocolate during processing. ...
Just brew a cup of your favorite tea as you usually would, then stir in a small spoonful of chia seeds. After a few minutes, they’ll sink to the bottom and start to expand, adding a fun and unique texture to the drink.[20] Any type of tea works, but the nutty flavor of chia...