1: Ulu ke kokoleka ma nā kumulāʻau.Kapa ʻia lākou ʻo Theobroma cacao lāʻau a hiki ke ʻike ʻia e ulu ana ma ke kāʻei a puni ka honua, maʻamau i loko o 20 degere ʻākau a hema paha o ka equator.

2: He paʻakikī ka ulu ʻana o nā kumulāʻau koko no ka mea hiki ke loaʻa i ka maʻi, a hiki ke ʻai ʻia nā ʻōpala e nā iniseti a me nā mea ʻino like ʻole.ʻOhi ʻia nā ʻōpala me ka lima.Hoʻohui ʻia kēia mau mea, wehewehe i ke kumu o ke kumu kūʻai nui o ke kokoleka maʻemaʻe a me ka koko.

3: He ʻehā mau makahiki ma mua o ka hoʻomaka ʻana o ka hua koko e hoʻohua i nā ʻōpala koko.I ka wā oʻo, hiki i ka lāʻau koko ke hoʻohua mai ma kahi o 40 mau hua koko i kēlā me kēia makahiki.He 30-50 mau pī koko i loko o kēlā me kēia pahu.Akā, pono ka nui o kēia mau pī (ma kahi o 500 mau pī koko) e hana ai i hoʻokahi paona kokoleka.

4: ʻEkolu ʻano kokoleka.Loaʻa i ka kokoleka ʻeleʻele ka pākēneka kiʻekiʻe o ka koko, ma ke ʻano he 70% a ʻoi paha.ʻO ke koena pākēneka he kō a i ʻole kekahi ʻano mea ʻono maoli.Loaʻa i ka waiu kokoleka ma nā wahi a pau mai ka 38-40% a i luna a hiki i ka 60% koko no kahi kokoleka waiu ʻeleʻele, a ʻo ke koena pākēneka aia ma ka waiū a me ke kō.Loaʻa i ka kokoleka keʻokeʻo wale nō ka pata koko (ʻaʻohe nui koko) a me ke kō, pinepine me nā hua a i ʻole nā ​​​​nati i hoʻohui ʻia no ka ʻono.

5: ʻO ka mea hana kokoleka ka mea nāna e hana pololei mai ka pī koko.ʻO ka chocolatier ka mea nāna e hana i ke kokoleka me ka hoʻohana ʻana i ka couverture(Couverture chocolate he kokoleka kūlana kiʻekiʻe loa i loaʻa ka pākēneka kiʻekiʻe o ka pata koko (32–39%) ma mua o ka kuke ʻana a i ʻole ka ʻai ʻana i ke kokoleka. ʻoi aku ka nani o ke kokoleka, ʻoi aku ka paʻa o ka "snap" i ka wā e haki ai, a me ka ʻono ʻono ʻono.), ʻo ia ka kokoleka i hoʻomoʻa ʻia a ʻai ʻia a hele mai (ma o ka mea hoʻolaha pāʻoihana) i loko o nā papa a i ʻole nā ​​disks no ka chocolatier e huhū a hoʻohui. kā lākou mea ʻono ponoʻī i.

6: ʻO ka manaʻo o nā mea terroir i ka ʻono o ke kokoleka.ʻO ia hoʻi, ʻokoʻa ka ʻono o ka koko i hoʻoulu ʻia ma kekahi wahi ma mua o ka koko i ulu ʻia ma kahi ʻāina ʻē (a i ʻole he ʻāina nui, mai kekahi ʻāpana o ka ʻāina a i kekahi ʻāina, e pili ana i kona kiʻekiʻe, kokoke i ka wai, a me ke aha. nā mea kanu ʻē aʻe ke ulu pū ʻia nā kumulāʻau koko.)

7: ʻEkolu mau ʻano nui o nā ʻano koko, a ʻoi aku ka nui o nā sub-varietal.ʻO Criollo ka mea ʻokoʻa loa a makemake nui ʻia no kona ʻono.ʻO Arriba a me Nacional nā ʻano like ʻole o Criollo a manaʻo ʻia ʻo ia ka koko piha piha maikaʻi loa, ʻono ʻono i ka honua.Ua ulu pinepine lākou ma ʻAmelika Hema.ʻO Trinitario ka cacao waena waena o ka hui ʻana o Criollo a me Forastero, ka cacao papa nui i hoʻohana ʻia e hana i 90% o ka kokoleka ma ka honua.

8: Ma kahi o 70% o ka cacao o ka honua i ulu ʻia ma West Africa, ʻo ia hoʻi nā ʻāina ʻo Ivory Coast a me Ghana.ʻO kēia nā ʻāina i hoʻohana ʻia ai ka hoʻohana ʻana i ka hana keiki ma nā mahi koko i ka ʻaoʻao ʻeleʻele o ke kokoleka.ʻO ka mahalo, ua hoʻololi nā hui nui e kūʻai nei i kēia koko no ka hana ʻana i ka lole kokoleka i kā lākou hana, a ua hōʻole lākou e kūʻai i ka koko mai nā mahiʻai kahi i hoʻohana ʻia ai ka hana keiki.

9: He lāʻau maikaʻi ke kokoleka.ʻO ka ʻai ʻana i kahi ʻāpana kokoleka ʻeleʻele e hoʻokuʻu i ke serotonin a me nā endorphins i loko o kou kahe koko, e hauʻoli ai ʻoe, ʻoi aku ka ikaika, a ʻoi aku paha ka aloha.

10: ʻO ka ʻai ʻana i nā nibs koko maʻemaʻe (nā ʻāpana o nā pī koko maloʻo) a i ʻole ka hapa nui o ke kokoleka ʻeleʻele maikaʻi no kou kino.Nui nā pōmaikaʻi olakino e pili ana i ka ʻai ʻana i ke kokoleka ʻeleʻele maʻemaʻe, ʻo ka mea nui, ʻo ia ka hapa kiʻekiʻe loa o nā antioxidants a me nā flavonols e hakakā nei i nā maʻi i hoʻohālikelike ʻia me nā meaʻai mana ʻē aʻe ma ka honua.

Pono ka mīkini makaleka e ʻoluʻolu e nīnau mai iaʻu:

https://www.youtube.com/watch?v=jlbrqEitnnc

www.lstchocolatemachine.com

suzy@lstchocolatemachine.com