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As I mentioned above, the cacaobean is covered with a fruity pulp.
2
On a vine grows the monkey cacaobean, which these animals eagerly devour.
3
Just as broken grapes will ferment, so will the fruity pulp of the cacaobean.
4
As the raw cacaobean contains on the average about twelve and a half per cent.
5
Cacaobeans are ground, molded, and sold as bitter or baker's chocolate.
6
Below we give the average composition of cacaobeans and the fuel value calculated from these figures:
7
The tree generally grows up to 12 metres tall and produces about five kilograms of cacaobeans per year.
8
I employ three people and everyone wears headphones when the cacaobeans are being ground, because it's so noisy.
9
When the pods containing the cacaobeans are ripe the beans are extracted, soaked in water and then dried in the sun.
10
By this standard, theobromine discovered in cacaobeans in 1841, might sound to you like a basic wuss of the alkaloid family.
11
It's the same with our chocolate: we use only the best cacaobeans, and just the right blend of water, milk and chocolate.
12
Although they are subject to short-term price volatility, cacaobeans have generally kept pace with the rate of inflation over the last quarter century.
13
Cocoa might conveniently be defined as consisting exclusively of shelled, roasted, finely-ground cacaobeans, partially de-fatted, with or without a minute quantity of flavouring material.