Certification
|
Origin
Peru, Curimaná, Coop Banaqui
Producer
Garçoa
Zurich, Switzerland
|
Cacao variety
Theobroma cacao L, cv. Forastero CCN51
|
Ingredients
Cacao husks
|
Aromas and notes
Floral
Tropical
|
Weight
100g
|
Allergens
May contain traces of milk, nuts, sesame, gluten, and peanuts.
|
Origin
Producer: Garçoa (Zurich); Cacao beans from Coop Banaqui Curimaná (Peru) with organic certified cultivation and diversified agroforestry systems.
Cacao infusion recipe (cold brew)
For 4 large glasses (2.5 dl). Use about 5 teaspoons of cacao husks and place them in a tea ball. Submerge the tea ball in a pitcher, pour in 1 liter of fresh tap water, and place it in the fridge. Let the cacao infusion steep overnight and voilà; it's ready to serve! Easy, right? Depending on the capacity of the pitcher you want to use, count one teaspoon of cacao husks per glass, plus one spoon for the pitcher. Make this drink at room temperature by reducing the steeping time. The duration mainly depends on your preferences: longer for a more intense result and shorter for a lighter one.
Tasting tip: Vary the drink with ginger or a touch of honey for sweetness.
Cacao infusion recipe (hot brew)
For 4 large glasses (2.5 dl). In a teapot, put 2 teaspoons of cacao husks per cup (about 8 spoons for 1 liter). Let steep for 10 minutes with water at 80°C. Let cool to room temperature, then filter and transfer the infusion into a glass bottle or pitcher, which you place in the refrigerator for at least 2 hours.
Tasting tip: You can add aromatic plants that you enjoy with cacao, such as mint, chamomile, licorice, verbena, or bergamot.
More information in our journal: Article - cacao husks for infusion
Dietary labels
