One Cacao Tree: a guide to backyard cocoa, tiny fermentations, and making chocolate in the tropics
Sale price
$49.99
Regular price $59.99
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One Cacao Tree: a guide to backyard cocoa, tiny fermentations, and making chocolate in the tropics
Sale price
$49.99
Regular price $59.99
TREE TO BAR CHOCOLATE
Learn to make chocolate from the cacao tree in your yard! This book describes all the steps of the process, from growing, harvesting, and fermenting to roasting, grinding, and tempering in a tropical climate. Lots of beautiful and instructive photos guide you through the process.
This book is also a great resource for chocolate-lovers everywhere who would like to learn more about the cacao tree and how the fruit is processed into a delicious food.
Inside you will find:
• savory and sweet recipes, focusing on healthy and
• ways to ferment a tiny amount of cacao seeds
• a primer on basic chocolate making skills
• tricks for tempering chocolate in a tropical climate
• inspiration for using locally grown ingredients
• guidance on tasting chocolate
• encouragement to experiment and play
Author bio:
Welcome to the tiny batch chocolate tribe!
Learn to make chocolate from the cacao tree in your yard! This book describes all the steps of the process, from growing, harvesting, and fermenting to roasting, grinding, and tempering in a tropical climate. Lots of beautiful and instructive photos guide you through the process.
This book is also a great resource for chocolate-lovers everywhere who would like to learn more about the cacao tree and how the fruit is processed into a delicious food.
Inside you will find:
• savory and sweet recipes, focusing on healthy and
• ways to ferment a tiny amount of cacao seeds
• a primer on basic chocolate making skills
• tricks for tempering chocolate in a tropical climate
• inspiration for using locally grown ingredients
• guidance on tasting chocolate
• encouragement to experiment and play
Author bio:
Raven Hanna is passionate about growing and processing food in her yard on Hawai’i Island. For over a decade, she has held a special fondness (obsession?) for growing cacao and making chocolate from scratch. Hands-on experimentation combined with knowledge learned from the experts in the field has allowed her consistently yield great results from very tiny cacao fermentations. With no book available for people who want to make chocolate from their own cacao trees, she thought she would share her methods and recipes in a book. Her day job is making molecule-themed jewelry at Made With Molecules.
Welcome to the tiny batch chocolate tribe!