Philippine Cacao Bean (Chocolate material)

Philippine Cacao Bean (Chocolate material)

recommended – The Chocolate Chamber

味道非常之清純、飲完之後、個口完全係好舒服㗎!! 所用嘅糖也是Raw Sugar (Filipino)

這個是在西班牙統治菲律賓嘅時候、發現Cocoa Bean 森林、他們用Chocolate 來做早餐、high Tea 嘅。

之前遇見兩個菲律賓人、我問你平時在家吃什麼呢? 他們說是用整個朱古力豆磨成粉配合飯一齊吃的、也會用整個椰子製作成椰奶加飯一齊吃。

今次在酒店他們也擺放了 LOCAL 朱古力奶稱為Sikwate (Filipino Hot Chocolate Drink) 味道有點苦澀配合Raw Sugar + Mango 一齊飲的、我個人非常喜歡。 成為了我的戰利品 :>

咁 Chocolate 究竟係點做㗎呢?

Cocoa Havert -> Fermentation -> Roasting -> Winnowing -> Pounding -> Conching -> Tempening -> Cacao Powder

一般我在家也會用可可粉 (Cacao Powder) +椰奶+椰子花糖製作美味的朱古力。這是我的最愛、今次又知道多一點點可可粉的背景啦 :>

#Philippine agriculture: Rice, Raw Sugar, coconut, banana, pinapple, Mango, Corn, Coffee

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