Colombian Hot Chocolate. Come discover the exotic fruit known as cocoa, in the early stages of the product development cycle. Explore its transformation into chocolate with us as we take you inside Colombian culture and tradition.
In Pereira, Colombian Hot Chocolate is part of the traditional “Paisa” breakfast. Surprisingly, it is probably drank as much or more than coffee. It’s a dietary staple. We are going to help you discover the hidden world of Colombian Hot Chocolate. We are going to walk you through the preparation of a typical Colombian Hot Chocolate. And, we are going to show you the whole process from Farm to table. #SupportLocal by only buying artisan brands of Colombian hot chocolate!
Every morning starts with chocolate…
First a 2-3 cup sized brick of panela, or reduced sugar cane, is put in the pot, on the stove, to heat until the panela is melted. This is commonly referred to as Agua Panela, also a favorite breakfast drink. If it boils, don’t worry. When the panela is ready add 2-3 squares of chocolate.
Next, on a medium-low flame, we spin the Bolonillo, or a wooden stick with a chunky ball on the end of it, between our hands. This process helps to liquefy the chocolate, the agitation causes it break down and assimilate with the agua panela.
When the chocolate begins to foam and climb up the narrow neck of chocolate pot, shut the stove off and serve alone or with milk. Some Colombians may add a slice of cheese to their chocolate and eat it with a spoon.
Different variations include adding milk, cinnamon and/or cloves to the chocolate when it is ready. Another style uses milk in place of water to warm up and then add the chocolate in along with panela, or sugar.
There are also some types of chocolate which come ready to serve by adding it to hot water. However, the BEST Colombian chocolate/cocoa is the previous recipe. Its a little extra kitchen love, with the rewarding pay off of a richer flavor.
For this demonstration we used cocoa from Cacao Puro de Choco, 100% pure cocoa artisan processed chocolate. This brand is based in Pereira. It currently operates as a family-owned small-batch artisan operation which needs to overcome some obstacles to grow into a larger chocolate business. For more information click here: pereiracityguide.com/places/cacao-puro-del-choco/
Cocoa, From Bean to Chocolate
The cocoa to chocolate process starts out in a conflict zone, also known as the Department of El Choco. In a small family farm, a cocoa field grows the materia prima, or raw material.
When the chocolate is harvested, the pods are left in a pile to ferment for a few days.
Next, the pods are cut open and the cacao fruit or seedy pulp is pulled out and left to dry. The curing process described here is similar to coffee production, using similar techniques, but in different sequences.
When dryness hits 80-85%, and it makes a hollow sound, it’s ready to be packed and shipped. The beans are placed in large burlap sacks, the same which coffee is packed in, to ensure air circulation and prevent mold.
Traditionally, small farms and their pueblo neighbors would harvest or buy the dried cocoa beans and then hand roast it over a wood fire.
In Pereira, the cacao is toasted using a secret artisan process with hand-crafted tools and special techniques.
After roasting, the cocoa is de-husked. Unlike coffee, cocoa cannot efficiently be run through machines to remove the husk. Many small producers de-husk it by hand. It can be very rough on the hands and labor-intensive.
In the last step, the cacao is ground into a paste. The paste is set into molds and placed in a cooler.
From the mold, the chocolates are ready-to-use squares of pure 100% cocoa, or large blocks which are converted to granular chocolate for baking and quick-prep uses.
Cacao is very high in nutritional properties and value. It is also considered a raw product, because the traditional artisan process doesn’t heat the cocoa over 122 degree Fahrenheit. This helps to retain much of the nutritional benefits which cocoa is famous for. According to Dr. Axe (draxe.com/healthy-chocolate/) Cocoa has the following benefits:
- It contains Anti-Oxidents, which help to stop and eliminate free-radicals which are part of what causes aging in humans.
- Cocoa that hasn’t been over-processed, is Heart-Healthy. Scientific studies have found that eating moderate amounts of cocoa is good your heart health.
How to Use 100% Pure Cocoa
- Baking: Grate it into powder, or find it already in a powder form for regular recipes calling for cocoa powder.
- Brownies: Melt it down with coconut oil or butter for a smooth creamy finish to your favorite brownie recipe. Make sure it’s the type of brownie recipe that calls for “melted chocolate.” Yes we know that brownies are baked, but they are special. The Cacao Puro de Choco brand works really well for this super delicious brownie recipe: cookienameddesire.com/red-wine-brownies-drunken-cranberries/
- Candies: Cocoa may not be ground up fine enough to make the Hershey-style chocolate bar you have envisioned, but still works well in many recipes, especially as a rich and decadent truffle filling or chocolate ganache.
- Milk Shakes: Throw some extra energy and nutrition by adding a tablespoon of 100% cocoa powder to your protein shake. This type of chocolate has even been said to have weight loss properties.
- Hot Chocolate: Follow our previous steps to make your own Colombian Hot Chocolate.
Cocoa As a Massive Future Investment Potential
Part of our mission here at Pereira City Guide is to help and support local businesses. Which means we have your back when we say that there are some good opportunities. Especially with cocoa because it is one of the major tax-free investment opportunities in Colombia. According to the new tax reforms, cocoa fields purchased under the new code will see a 25-30 year period of no taxes.
Some of these opportunities also include small start-up investments.
Investment Opportunity in Pereira involving Cocoa: pereiracityguide.com/places/cacao-puro-del-choco/
Information about cocoa – chocolate – confection investment potential in Colombia. Spanish.
inviertaencolombia.com.co/sectores/agroindustria/cacao-chocolateria-y-confiteria.html
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