Roasted Cocoa Beans

Theobroma means “food of the gods”. The Mayans and the Aztecs, who discovered cocoa, venerated it to such an extent that it was used as currency. It grows in rainforests, in the shade of taller vegetation. When the fruit reaches maturity, it contains a number of seeds that look like almonds. When the fruit of the cocoa tree, also known as a pod, reaches maturity, it contains a number of seeds. Cocoa beans constitute the main ingredient in chocolate.

Features

Sambava Épices offers what is one of Madagascar’s f lagship products – Criollo cocoa – cultivated in the Sambirano valley, a remote region in the north west of the island. It is a little-known type that accounts for just 1% of worldwide cocoa production. The beans, which are dried naturally, have a dry, intense, refined flavor. Once eaten, they leave the mouth feeling clean and have a pleasing, persistent aroma.

Recommendations

Roasted cocoa beans combat hunger, are rich in antioxidants and have a positive effect on the circulatory system. They boost the immune system, reducing cholesterol and blood pressure. They give you a feeling of wellbeing because they stimulate the production of endorphins. We recommend that you crumble some beans over crème caramel or on a cake. They work well with gorgonzola and with fish, pasta, vegetables and, of course, with sweets.