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How to Make Chocolate

How to Make Chocolate

What is Cacao?

The cacao tree (also called Theobroma Cacao) is grown in tropical climates across the globe. These trees produce a fruit which is the cacao pod that grows on the branches and trunk of the tree. Most of you may see cacao pods around your own hesitance. However, if any one of you has not seen how it looks like, then it’s like below. Then next time you see it to your naked eye, then you may know this miracle fruit which produces the world’s most popular taste i.e. “CHOCOLATE”.

How to Grow & Harvest Cacao

Interestingly, the pods aren’t ripen simultaneously. They also grow in different colors and shapes depending on the variety of the plant. So, it takes a certain level of expertise in harvesting the pods at the correct time. To harvest the pods, a machete is used to remove them from the tree without damaging the tree’s flowers. This ensures more pods can continue to grow.

How to Make Chocolate From Cacao Beans

This article was published by me on our other site i.e. www.ethicallegend.com a few days back and thought to share it here too with you all.

Step 01 | Separating

The first step of the process of making chocolate is to open the cacao pod.When doing this at home I find it easiest to hit the shell with something like a wooden muddler or hammer.

Step 02 | Fermenting The Cacao Beans

1) Once you cut open the cacao pods, you’ll see the cacao beans, which are covered in a viscous white ‘mucilage’ coating. Once the beans are exposed to oxygen, the fermentation process can begin. Adding vinegar and east can accelerate the fermenting of the CACAO beans.

2) And it needs to be placed somewhere warm between 40-50ºC. This can be helped by placing them next to a heat source or even placing a hot water bottle within the container you use, better use plastic or a cool box.

3) As the beans ferment the white layer will break down into a juice so it’s a good idea to drain this once per day (or twice if possible) and mix the beans. This process takes around 5 days but can take slightly longer depending on the heat, humidity, and individual beans.

Step 03 | Roasting The Beans

1) Before roasting the beans, you’ll first need to remove any beans that are broken and/or smell moldy, etc.

2) Then, lay the beans in a single layer on a parchment-lined oven tray/s. You can roast the beans whole then peel them.

3) When using a regular oven roast the beans in the oven at between 250-300 Fahrenheit for one and half hours for a fairly light roast

Caution:-During the end of the roasting step (if roasting as whole beans), air pockets will escape the beans, making popping sounds – this is normal. When they’re almost done, you may also smell a ‘brownie’ smell. The husk should also come off the beans easily. 

Step 04 | Cracking & Winnowing

1) Do this with all of the beans putting the shells in a separate bowl from the beans (nibs). 

2) Next, break the beans down into individual nibs. You can do this by hand or place all the beans into a bag and bash with a rolling pin.

Caution: – These cacao nibs can now be eaten as is or further processed into chocolate.

Step 05 | Grinding & Conching

With a Grinder

Add the nibs in small portions to the grinder and grind them into a paste. The cacao butter will start to extract from the nibs (similar to when making nut butter), and the powder will become wetter and more paste-like.

With a high-Speed Blender

1) First, blend the beans into a powder until the point they are just starting to look slightly wet. Then, transfer them to the microwave for 20-30 seconds (depending on how powerful your microwave is). This will help to encourage the extraction of cacao butter.

2) Finally, add the nibs back to the blender and process into a paste.

At this point, no matter which method you used, you can add powdered sugar (never liquid!) to your grinder/blender.

Caution: – If you grind the beans as they are now then you will end up with something that looks similar to cocoa powder.

Caution: – If you’re using a grinder, it’s still a good idea to pre-grind the nibs into smaller pieces.

Caution: – when you want to prepare dark chocolate you need to add coconut oil or extra cacao butter to the past, in this step.

Caution: – To make milk chocolate, you just need to add powder milk (or powdered coconut milk for vegan chocolate). This would be added when you add sugar to the chocolate

Step 06 | Temper the Chocolate

Tempering chocolate is the process of strategically raising and lowering the temperature of the chocolate to form a specific crystal structure. Once tempered, this yields shiny, glossy or you can just toss in the freezer.

Caution: – If properly done the process of tempering the chocolate. It comes out nice snapping sound when breaking the chocolate slab.

Step 07 | Molding the Chocolate

Finally, it’s time to pour the chocolate into your mold of choice to set it into the final chocolate product.

This is the way we know about how to make chocolate. If you are also interested to test it, just follow the steps. You will be able to make your own chocolate with your kids. Even if it is not made properly, try till you get the correct recipe. The whole process experiment would definitely enable you to produce your own “Chocolate Recipe”. If anyone is able to make your own chocolate, just let us know. That’s our ultimate joy of writing this sort of article.

Ceylon Jackfruit

Ceylon Jackfruit

What is Jack Fruit

The jackfruit is native to parts of South and Southeast Asia and is believed to have originated in the rainforests of Western Ghats of India and is cultivated throughout the low lands in South and Southeast Asia. Major jackfruit producing countries are Bangladesh,
India, Myanmar, Nepal, Thailand, Vietnam, China, the Philippines, Indonesia, Malaysia, and Sri Lanka. Jackfruit is also found in East Africa e.g. Uganda, Tanzania, and Mauritius as well as throughout Brazil and Caribbean nations such as Jamaica. Jackfruit is the national fruit of Bangladesh and is one of the three auspicious fruits of Tamil Nadu in India along with mango and banana.

Jack Fruit is a popular tree in Sri Lanka and is considered as a “Rice Tree” since Jack fruit is a substitute for rice in Sri Lanka and on many occasions, it saved the lives of this beautiful island’s people. 

The jackfruit is a multi-purpose species providing food, timber, fuel, fodder, and medicinal and industrial products. The primary economic product of jackfruit is the fruit which is used both when mature and immature. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as “vegetable meat”. Jackfruit seeds (nuts) can be roasted like chestnuts, or boiled. The fruit pulp is sweet and tasty and used as dessert or preserved in syrup. The fruits and seeds are also processed in a variety of ways for food and other products. Jackfruit value added products include chips, papads, pickles, ice cream, jelly, sweets, beverages like squash, nectar, wine, and preserved flakes, etc. Additionally, jackfruit leaves, bark, inflorescence, seeds, and latex are used in traditional medicines. The wood of trees is also used to build long-lasting furniture at a higher price since the hardness of the wood.

It is a nutritious fruit rich in carbohydrates, proteins, potassium, calcium, iron, and vitamin A, B, and C. Due to high levels of carbohydrates, jackfruit supplements other staple foods in times of scarcity in some regions. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The presence of isoflavones, antioxidants, and phytonutrients in the fruits indicate that jackfruit has cancer-fighting properties. It is also known to help cure ulcers and indigestion as per “Jackfruit Improvement in the Asia-Pacific Region”
Report. 

How to Make High Quality Black Pepper

How to Make High Quality Black Pepper

True Story: Sri Lanka

“We are unable to control customer complaints due to moisture related complications, infestation, adulteration and most importantly providing certificates for sterilization requirements in different world regions. Also, the firm unable to cater into the lucrative spice retail packaging business both locally and internationally where percentage of markup will be at high 30s’ and 40s’.”

Note

This post was publish on ethicallegend.com, one of my site somewhere in last month.[May|2021]. The feedback received from my viewers was fascinating there. Hence, I thought to share same with you too thinking that this might help you to develop your status quo to next level. 

1. What is black Pepper?

Black pepper (Piper nigrum) , well known as “king of Spice” is the most consumed spice throughout the world, taken from drupes of the plant. Most of the black pepper producing countries are comes under the “ developing country” category and processors/packers are in developed world asking more hygienic raw material from these countries. Even today it is hardly to prepare value added product such as consumer pack to SME exporters in developing countries. Main reason not to by value added product from developing countries exporters is microbial contamination occurred such as Salmonella.

2. Why sterilization?

Despite black pepper’s contribution to overall food sensorial properties, the main draw back not only for the black pepper but also some other spices are microbiological contamination. Reduction of microbial number in spices through various treatments become a necessity considering possible changes that could occur during spices’ storage and application in food resulting in public health risk. There are no avenues or methods to treat contaminants like E-coli and Salmonella if found in final products. Therefore, this has been a growing concern of USA and EU for the imports they make from developing countries where the sanitation is a luxury but a necessity.

3. How Contamination Occur?

The contamination may occur at any stage of processing such as harvesting, transportation and even during drying if the proper precaution measures are not taken. There are no avenues or methods to treat contaminants like E-coli and Salmonella which occur during the processing. This basically happen due to human interaction with pepper which can be eliminated but those methods are costly.

4. What are the Sterilization Methods Available?

Commonly used sterilization methods and description of the same are shown below.

Steam Sterilization
Gamma Irradiation
EtO (Ethylene Oxide)
Steam Sterilization

Steam sterilization is achieved by exposing the spices to be sterilized with saturated steam under pressure. Steam enhances the ability of heat to kill microorganisms of spices by reducing the time and temperature required to denature or coagulate proteins in the microorganisms. Color fading, reduce voltaic compound content and aroma deterioration is inevitable.

Gamma Irradiation

Gamma radiation is a type of high-energy radiation that is different from x-rays. The gamma irradiation process uses Cobalt 60 radiation to kill microorganisms on a variety of different products in a specially designed cell. This method associate some issues such as with high cost, safety measures skillful employees and finally mistrust of consumers.

EtO (Ethylene Oxide)

It is gas used mainly to sterilize medical instruments and treat spices. EtO exposure has been recorded to be associated with cancer of blood. This is not recommended by EU considering carcinogen residues but this method is accepted by USA.

All the above methods associate high cost for machinery & skillful employees which are impeding factors to adopt and use those methods for developing country processors/exporters.

5. Is there any alternative other than sterilization?

Yes. But it has to follow basic steps shown in below figure and this method is proven in Sri Lankan few exporters/processors and could be able to get through all required certifications and test reports requested by both EU & USA buyers.

Black pepper processing can be summarized as below along with necessary machineries in order to follow the process for anyone who who wishes to start pepper processing.

6. How to Prepare Black Pepper to Pernitrate EU & USA Markets

Black pepper processing can be summarized as below along with necessary machineries in order to follow the process for anyone who who wishes to start pepper processing.

 

Step 01

Receive Pepper Corns as shown below

 

Step 02

Seed Remover as shown is utilized to remove the seeds.

 

Step 03

Washing can be done by using two methods. One is SS Hot Water wash and the other is Bubble Water Wash [TDS Water]

 

SS Hot Water Machine

Bubble Water Wash

 

 

Step 04

Drying using a dryer as shown below

Step 05

Cleaner

 

Step 06

Elevator

Step 07

De-stoner

 

Step 08

Elevator

Step 09

Gravity Separator

 

Step 10

Process Seed

Step 11

Vacuum Packing of processed pepper seeds

 

Step 11

Grinding

Step 12

Black pepper powder

 

About Author

The author of this article has been in the export industry for more than 15 years as a consultant in divers export related products and he is willing to share his hands on experience in the industry for the betterment of all parties involved including valuable consumers. Sharing is the caring future of the globe. He would love to share his hands on experience and industry secretes with us. Once his experience unfolded in written form, we would love to share them with our valuable readers who always motivate us to add good stuff for the site. The author is agreed to answer your issues pertaining to this article once a week since he is involving with lot of projects. Do not miss this opportunity preset your issue with him free of charge. Just write to us or comment with your mail address.

What is King Coconut or Thambili?

What is King Coconut or Thambili?

King coconut is the water contained in a variety of bright orange colored coconut which is indigenous to Sri Lanka. King coconuts grow at the tops of 20 to 30-meter-tall palm trees, which are a bit shorter than other coconut palm varieties. They grow in clusters of up to 20 nuts, growing from smaller branches on a large stalk. King coconuts have an elongated oval shape, much like a football, with a pointed end opposite of the stem. King coconuts measure from 20 to 30 centimeters in length. They are harvested at around 7 to 8 months of maturity, which is about twice the age of a typical, young green coconut. The sweet and flavorful liquid within the nut contains electrolytes and minerals that mirror the needs of the human body.

Availability

King Coconuts are cultivated across the year for 08 times. Basically every 45 days, the cultivation is produced and around 30-40 nuts are available in a bunch.

facts about king coconut

King coconuts are a southeast Asian variety of tree nuts, botanically known as Cocos nucifera var. They stand apart from other coconuts with their orange-colored skin and football-like shape. Although they are not as sweet as other varieties, they are the preferred coconut in the South Asian tropics, where they earned the name “King” of the coconuts. Palm fruits have been used in Ayurvedic medicine for thousands of years. Unlike the young green coconut, King coconuts are only used for the liquid within and they have no husk. They are harvested with extreme care, by hand and lowered from the tall palm trees using ropes and pulleys to avoid damaging the precious fruits.

nutritional value of king coconut

King coconuts are a rich source of B-complex vitamins, amino acids, and electrolytes, which are minerals like potassium, calcium, sodium, magnesium, chloride, and phosphate. The liquid within the King coconuts has more magnesium and calcium than orange and more potassium than a banana. It will naturally replenish the body’s loss of electrolytes by sweating during exercise or any other type of exertion. This helps prevent dehydration and fatigue. King coconuts contain bioactive enzymes which aid in digestion and help with the body’s metabolism. The liquid contains trace amounts of natural sucrose, fructose, and glucose. Heating or any type of temperature pasteurization can reduce the nutritional benefits of King coconut water.

usage

King coconuts are used primarily for their “milk” or the liquid contained within their rind. To open a King coconut, cut the stem end with a sharp knife and cut around the stem end, at an angle, creating a beveled edge. Cut (or hack) across the white layer of pith until the layer is thin enough to poke a hole into for extracting the liquid. Once the liquid has been removed, the inside of the rind has a soft, somewhat gelatinous layer that can be eaten. King coconut water is used to re-hydrate, refresh and is best when drunk straight from the coconut. Store uncut King coconuts on the counter until ready to use. King coconut water can be kept for up to three days in the refrigerator.

Indulgence of king coconut

In Sri Lanka, clusters of King coconuts can be found along roadsides, on the backs of bicycles, mopeds and trucks, and are often sold by street vendors. Aside from their status as the beverage of choice on the island, Ayurvedic practitioners have used King coconuts medicinally for thousands of years. The liquid is used to treat urinary tract and kidney troubles and is recommended for pregnant and nursing mothers. Despite being grown in the hot, humid tropics, the water within the King coconut is often prescribed for its cooling effects. The water is also given to infants for intestinal troubles and is applied topically on babies with prickly heat.

King Coconut Plant

King Coconut | Ready to Drink

Mother Nature

Mother Nature

Do we really know the meaning of it? Most of us simply say “yes” don’t we? However, how many of us know the real meaning of it? there are a lot of definitions to it and you may google it and get to know about it from different perspectives. So let’s talk about “Mother Nature” and how “I feel it?” I’m sure that, it’ll be a mutually beneficial discussion.

Who We Are?

The human body is the most sophisticated chemical factory in the universe where all the cells are connected with billions of neurons system controlled by the brain. 

Essentially our behaviour patterns different from each other. Why? Because of our gene which consist of all our own historical archival for millions of years back. It has recorded all the experiences it had and change accordingly over time with evolution. Hence, you and me should have different perspective for the same matter. Fair enough! 

Let’s go to the basic. We all are physical beings with consciousness. The physical body is made up with flesh consist of trillions of cells which are inter connected by their own ways. Do we know without our consciousness our body takes its own decisions for billions of activities that are taken place in our body per day? do you ever think about it? That’s how our own gene has been gathered and recorded the best mechanism to suite our body and its survival.

From a seed to infant to elderly human  are fed by the nature. Essentially whatever eatables. Either flesh or vegetables and fruits. All those are fed by the nature. Whatever we eat does not change us from human. Even if we eat dog food we don’t become a dog. That’s how our system is built.  Hope its clear. 

We live on the earth or else we could stay on the soil  most often. It includes water too as its the surface to keep and have the water. It is clear that the soil is the source all the beings are being fed. Hence, keep the soil as it is without spoiling it by pouring various sort of chemicals is paramount important for all of us. Why?

It is obvious that we can just part and parcel of the soils fundamentally. The chemical we poured to the soil comes to us in different forms as foods and water. It is proven that “what we reap is what you sow”. You eventually have to face up to the consequences of your actions.

Healthy soils brigs health to all of our lives. Let’s join with organic farming to save the mother nature.