W książce Food Safety Managment można znaleźć informację na temat
Steam Debacterization, z jakiego względu bakterie znajdują się na ziarenkach kakaowca i w jaki sposób uniknąć salmonele w czekoladzie. Opisują proces debakterizacji przed albo po uprażeniu.
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urządzeń do sterylizacji ziarenek kakao
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Sweet Marias gdzie opisują prażenie kakao w domu, stoi komentarz :
From: Simon.Blake
Subject: Roasting cocoa beans
To:
[email protected]Tom, I am a process engineer working for Cadbury at their bean-processing site in the UK. I was trawling the net looking for info on a project I'm working on, and your site came up.
You seem to have tried to roast your own cocoa beans. Full marks for effort! However, unlike coffee, cocoa beans don't lend themselves to home processing.
In order get anything remotely pleasant from cocoa beans at home you'd need to:
(a) thoroughly clean the beans - after removing stones etc.
we blast them with superheated steam. Not a practical proposition for the home user, and there is a quantifiable risk of infection from consuming a cocoa product which has not been properly "debacterised" so it really isn't advisable to try processing cocoa beans at home(b) dry and roast the whole bean - possible in a home oven I suppose, but not recommended as the shell is flammable. Particularly inadvisable in a gas oven. Industrial roasters are protected with deluge systems in case of fire - is your oven?
(c) separate the shell - i.e. "winnow" the beans. Smash them up with a hammer and throw them in the air in a breeze. The light shell will blow away, the heavier nib will fall back in your tray. Like separating wheat from chaff.
(d) grind the nib. This will make it liquefy - you have made "cocoa liquor". This is going to make a *real* mess of your grinder. It's unlikely any grinder you have at home can get the liquor as fine as the ones used in industry.
(e) alkalise it to adjust the flavour and colour. Extremely tricky to get right at home, so don't even try this.
(f) separate the cocoa butter from the cocoa solids. You'll need some sort of filter press. Industrial presses reach enormous pressures - I can't think of anything you could put in your kitchen which could do this.
(g) give/sell the cocoa butter to someone who makes chocolate - you won't be able to use it for anything.
(h) grind the press cake into a fine powder. Add to hot milk and add sugar to taste. As you can see, getting a pleasant drink out of a cocoa bean is a LOT more involved than getting one out of a coffee bean!
For further info, come to the UK and visit Cadbury World in Bournville, Birmingham!
