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Updated: May 1, 2025
He dries his Cacao-nibs in the sun, and, if he be a well-to-do and careful man, on a stage with wheels, which can be run into a little shed on the slightest shower of rain; picks them over and over, separating the better quality from the worse; and at last sends them down on mule-back to the sea, to be sold in London as Trinidad cocoa, or perhaps sold in Paris to the chocolate makers, who convert them into chocolate, Menier or other, by mixing them with sugar and vanilla, both, possibly, from this very island.
It is prepared instantly by pouring boiling water upon it, thus forming a light beverage with all the strength and flesh-forming constituents of the decorticated bean. Chemical analysis of cacao-nibs and cocoa essence shows them to contain on an average: Cacao-nibs. Cocoa Essence. Cocoa-butter 50 parts. 30 parts.
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