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#63 - Everyday Luxuries

Ancestral Kitchen

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How to Make Cacao Beans

No I don't think you would lose a room 70 kilograms of cacao beans. And then the house smells wonderful because you smell the acidity coming out just like with coffee, roasting changes the flavour profile makes them more kind of toasty but also lower the acidity. When they have finished roasting I let them cool down and we generally winnow them by hand so take the shell off. The reason that we do them by hand is because I use those shells. So when the bean comes out I'm using the bean for chocolate butI'm using the shells to make cacao husk tea which is my favourite tea. It's the clincher for you really isn't

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