FAQ – Madagascar Cocoa
MATANA Montreal Quebec - sale of natural, authentic and organic products from Madagascar. Food ingredients for food processors and individuals.
What makes Matana's Madagascar cocoa so special?
Madagascar cocoa stands out for its exceptional flavors. Thanks to its unique terroir, Madagascan cocoa has fruity and floral notes, with hints of plum, cherry, and exotic florals. This cocoa is highly sought after by chocolate lovers and those who appreciate rare and refined flavors. Matana offers this premium cocoa, grown in an artisanal way, to deliver an unforgettable tasting experience.
How long can cocoa beans be stored?
Cocoa beans can be stored for a long time if kept properly. To ensure freshness and preserve their flavors, it is recommended to store them in a cool, dry place, away from direct sunlight. If stored under optimal conditions, cocoa beans can last up to 1 year. However, for the best tasting experience, it is advisable to consume them within 6 months of purchase.
Why is Madagascar cocoa considered a luxury cocoa?
Madagascar cocoa is known for its rarity and unique characteristics. The fermentation and drying process, carried out in an artisanal way, preserves the natural, distinct flavors of the cocoa, offering an unparalleled richness. This type of cocoa is highly valued by chocolatiers and gourmet chefs, and provides a true tasting experience for foodies. Its limited production and commitment to ethical farming practices make it a premium product.
How can I incorporate Madagascar cocoa into my recipes?
Madagascar cocoa is incredibly versatile and can be used in a variety of recipes. You can use it to make homemade chocolates, ganaches, and chocolate mousse, or add it to baked goods like cakes, cookies, and brownies to enhance the flavor. It also works wonderfully in hot drinks, like hot chocolate or mochas, and can even be used in savory dishes to add a rich, complex flavor. The possibilities are endless for adding a gourmet touch to your culinary creations.
What is the difference between chocolate and cocoa bean?
These products come from the same Theobroma cacao or cocoa tree or cocoa tree.
The difference lies mainly in the processing steps of the cocoa beans. In reality, raw cocoa did not undergo any roasting, but rather went through a smoother and better controlled fermentation process.
The beans are naturally dried in the sun after poding. In addition, raw cocoa contains no added fat. no sugar, unlike classic chocolate. In addition, raw cocoa is a wonder for the health .
Discover all the benefits of raw cocoa on the website Kazidomi
How to make chocolate with beans?
Sort the cocoa beans: use only whole beans;
Preheat the oven to 110 degrees;
Place the cocoa beans on a baking sheet;
Roast the cocoa beans for 15 to 30 minutes and turn regularly. The duration can be adapted according to the oven.
Discover homemade chocolate recipes on the website of CSS Insurance / My health
Can we eat the raw cocoa bean?
Cocoa beans contain a concentrate of nutrients. Its raw and bitter flavor is suitable for both sweet and savory preparations. Discover our blog on the virtues and benefits of the cocoa bean.
Whole, crushed or powdered, they enhance foie gras, game, a fruit dessert ...
See all the information on the website ChefSimon.com
