Chemical residues found on ancient pottery suggest cocoa was used as a food, drink or medicine by indigenous people living in what is now Ecuador. Until now it was thought that chocolate ...
Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with other ingredients. Natural or non-alkalized cocoa powder is the most commonly used type.
The best variety, known as Caracas, is from Venezuela. Mix cocoa with hot milk or boiling water to make a drink, or add to cakes, puddings and icings to give them a chocolate flavour.
Cocoa butter is not widely available and is not really used in domestic kitchens. Cocoa butter is mainly used in manufactured foods. It’s then added to milk and white chocolate, confectionery ...
The morama bean (Tylosema esculentum) is a staple in parts of Botswana, Namibia and South Africa, where the beans are boiled with maize or ground to a powder to make porridge or a cocoa-like drink.