Whenever I'm ready to use cocoa powder...
the cocoa beans (which are actually the seeds of the cacao fruit)
are put on a cookie tray and roasted at 200* F for about 20 minutes...
or until the hull is easy to slip off the bean
the hulls get put into the compost and the beans are ready for grinding
because I usually use just enough beans for a recipe...
the coffee grinder is enough to do the job
and the beans are ground to a fine powder in just a few seconds
when I need a larger amount...
the food processor is more convenient
it is as simple as that
a cup of roasted cocoa beans will make a cup of powdered cocoa
and I can tell you...
the taste of fresh ground cocoa is nicer than shelved cocoa from a long time ago
the same way...
fresh ground coffee always tastes better than shelved sittin' around...
for who knows how long : )
while commercial cocoa powder is refinely processed...
our cocoa powder is truly unrefined and fresh from the tree
and I know that in this fresh state, it probably has most of it's antioxidant nutrients intact
if your market sells it, use organic, raw cocoa powder for your baking and cooking
And God said,
Behold, I have given you every herb bearing seed,
which is upon the face of all the earth,
and every tree,
in the which is the fruit of a tree yielding seed;
to you it shall be for meat.
Genesis 1:29
May your day or night be fruitful in the grace of the Lord.
