zondag 3 augustus 2014

Delicious Ingredients to Add to Your Morning Smoothie

When it comes to smoothies, it can be difficult to choose delicious ingredients to add to your morning smoothie. While a green smoothie, strawberry and mango smoothie and banana and strawberry smoothie are all great options, sometimes you may want to try something more unique and more delicious. Your morning smoothies never have to get boring since the possibilities are endless and there are many yummy ingredients to use. Check out the list of seven delicious ingredients you can add to your morning smoothie. Get creative and make a new breakfast smoothie each day.

Fresh mint, Ginger, Cayenne pepper, Pure vanilla, 
Cashew nuts, Cinnamon, Ground flaxseeds, Chia seeds, Bee pollen, Raw cocoa nibs.

Pure vanilla
If you don’t like the taste of a green smoothie, try adding pure vanilla to it and you’ll feel the difference. Not only will vanilla make your morning smoothie more delicious, but it will also make your smoothie much healthier. Vanilla boasts plenty of amazing health benefits. It helps fight stress and reduce anxiety and it helps regulate the menstrual cycle. So if you have irregular periods, consider using pure vanilla in your smoothies.

Raw cocoa nibs
Unrefined, raw cocoa nibs are perfect for a morning smoothie. They are rich in magnesium, iron, powerful antioxidants and flavonoids. Raw cocoa nibs taste yummy and they will add great flavor and complexity to your morning smoothie in a jiff.

vrijdag 1 augustus 2014

The Daily Review of Theobroma Grandiflorum Capuaçu by Amma - the C-spot

The Daily Review of Theobroma Grandiflorum Capuaçu by Amma - the C-spot

Nu te koop in onze winkel als drank. Diepgevroren om te verbruiken als smoothie:

1 zakje Capuaçu (100ml)

één halve banaan

300 g appelsap

Samen de blender in en mixen,

heerlijk en boordevol vitamines.


zaterdag 14 juni 2014

From cocoa to chocolate.

How to make cocoa and chocolate from the bean.
As this equipment became very popular among cocoa- and chocolate producers in Brazil, the decision was made to change focus from manufacturing gourmet chocolate to the manufacturing of processing equipment. The Sartori and Pedroso Food Company was integrated in JAF Inox and until today, trials and demonstrations are given for interested customers.

maandag 9 juni 2014

Wist je dat..? Nog even op een rijtje plaatsen.

De cacaovrucht is afkomstig uit Mexico, Venezuela, Colombia. Chocolade wordt van de zaden (of peulen) van de cacaovrucht gemaakt. Deze vrucht groeit aan de cacaoboom. De cacaoboom bereikt een hoogte van 4 tot 8 meter. De bladeren zijn ovaal en wintergroen. De bijna 1 cm grote bloemen groeien het hele jaar door, direct aan de stam. De vruchten lijken op dikke komkommers en zijn 15 tot 20 cm groot. Tijdens het drogen van de cacaoboon, verandert de buitenkant van wit naar cacaorood. De vrucht bevat ongeveer 20 tot 50 bruine bonen. Deze bonen worden met een witte pulp bedekt. De pulp heeft een zoetzure smaak.

Snijd de vrucht vanaf het gespleten stuk open. Schep de pulp met een lepel uit de vrucht en geniet direct of gebruik voor verdere bereiding. Cacaobonen kunnen ook eenvoudig worden gedroogd. Doe dit door de cacaovrucht open te snijden en op een bord te laten drogen. Het pulp zal van de bonen vallen wanneer de vrucht is gedroogd.

De rauwe pulp en cacaobonen kunnen uit de vrucht worden gelepeld en gelijk worden gegeten. Echter wordt de pulp meestal niet gegeten, maar verwijderd om zo bij de cacaobonen te komen. De bonen worden vaak geroosterd, gebrouwen of er wordt poeder van gemaakt voor thee Veel chocolade producten worden van cacaopoeder gemaakt.

Wanneer te consumeren
Wanneer de vruchten rijpen, veranderen zij van groen tot donkerpaars tot rood. Een rijpe cacaovrucht kan het best op kamertemperatuur worden bewaard.

vrijdag 6 juni 2014

Cacao in Ecuador

Ecuador has been more than a century the most important producer of cacao worldwide. Until the 1920s the cacao production contributes almost 80% to the national budget until the global cacao industry was hit by several crisis and the sales went constantly down. During the last years Ecuador has been fighting its way back to the top position number 3 as cacao producer on the global market and about 30% of the cacao is sold to the German speaking market where about an average 10kg of chocolate made with Ecuadorian cacao is consumed per person each year.

Most of the cacao farms are very small and run by families with little knowledge about farming and are mostly located in the provinces Los Rios, Guayas, Manbi, El oro, Esmeraldas and Sucumbios. The number one cacao brands in Ecuador are National or Arriba, although most Ecuadorians prefer whole milk chocolate and white chocolate like the famous Galak and Manicho. Ecuador is a huge cacao plantation and several farms, haciendas and small chocolate factories are open for tourists. Travelling in Ecuador you could start the cacao route in the capital Quito and visit for example “Ecuatoriana de Chocolates” who produces a wide variety of exotic chocolates or “Pacari” specialized in producing dark chocolate. Along the Amazon Region you will also have plenty of possibilities to visit haciendas and farm until you get to the south of Ecuador close to Guayaquil where you could visit “República del Cacao” and the “Hacienda Cañas” who offer tours along the plantation and demonstration of the chocolate process.

Here an interesting video about where Cacao in Ecuador is coming from:
Chocolate we follow in our shop from Ecuador: Pacari, Kallari, Original Beans ( Esmeraldas milk), Askinosie (San Jose Del Tambo) and Felchlin (Rio Huimbi).