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Dutch-Process Cocoa: Nibs Treated with Potash, Ground and Pressed
Van Houten's cocoa: around 1828 the Dutch pressed most of the fat out of cocoa, leaving a cake that grinds to powder, and treated the nibs with alkali, which makes the cocoa darker and less bitter. Soak shelled nibs in a potash solution, dry and roast them, grind them warm to a liquor and press out the cocoa butter; grind the cake to powder.
The picture: a cocoa press cake.
Katamtaman
Two days
Mga Tagubilin
1
1
Shell
Shell
Crack the cacao beans lightly in the mortar and winnow away the shells, leaving the broken nibs. Weigh them.
Mga materyales para sa hakbang na ito:
Mga butil ng kakaw600 gMga kailangang kasangkapan:
Almires at Panghalo
Bilao
Timbangang panimbang2
2
Treat with potash
Treat with potash
Dissolve potash in a little water (step 6), stir the nibs into it until they have taken it up, and warm them gently. Spread them on a tray to dry.
Mga materyales para sa hakbang na ito:
Potassium carbonate (potas)10 gMga kailangang kasangkapan:
Tubig
Malaking Kaldero
Patag na bandehang pampatuyo
Gwantes na goma3
3
Roast and grind
Roast and grind
Roast the dry nibs in a pan over a gentle fire, stirring, then grind them warm in the mortar until they turn to a runny paste, the cocoa liquor.
Mga kailangang kasangkapan:
Malaking Kaldero
Panggatong
Almires at Panghalo4
4
Press
Press
Wrap the warm liquor in muslin and press it hard in the screw press: the cocoa butter runs out (keep it). What remains is the press cake.
Mga kailangang kasangkapan:
Telang muslin
Pampigang de-turnilyo para sa tela
Garapong Salamin5
5
Powder
Powder
Break and grind the cake, sift it fine, and check a pinch stirred in water with a pH strip; the head asks for pH 7-8. Keep it in a closed jar.
Mga kailangang kasangkapan:
Almires at Panghalo
Bistay na Pinong Lambat
Piraso ng pansubok ng pH
Garapong Salamin6
6
Potash for your nibs
Potash for your nibs
Naglo-load ng Jupyter notebook…
Mga Materyales
2- 600 gPlaceholder
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Mga Kinakailangang Kasangkapan
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