According to the observations of researchers, the human body begins to recover and bounce back already in the second week after the start of eating raw cocoa beans. After a month, these processes are fixed, and after a year you will feel younger.
Daily Value of Raw Cocoa Beans
Despite their small size, cocoa beans are very nutritious, as a result of which you can eat a dozen or two per day, and this amount is enough to feel full. Already 5 nuts will allow you to feel a surge of strength and energy.
How and how many cocoa beans to eat per day, the person decides. For some, 10 pieces are enough as a snack after the main course, while someone prefers to eat evenly one at a time throughout the day.
Scientists advise to adhere to certain rules. According to medical research:
- an adult should eat no more than 50 g of cocoa beans per day;
- the norm for a child is up to 30 g.
Raw cocoa beans can and should be eaten by a variety of people:
- experiencing heavy workloads;
- prone to mood swings;
- schoolchildren, etc.
The benefits of raw cocoa beans are especially noticeable during periods of crisis, during stressful situations due to uncertainty. To fill life with positive emotions and leave all the negativity behind the walls of the house or office.
How to peel cocoa beans
These are the dried grains of the fruits of the chocolate tree, from which cocoa powder, cocoa butter, cocoa mass are made. And from all of the above, real chocolate is made. 100% real!!!
Variety of cocoa beans “Forastero” (Forastero), country of growth Côte d’Ivoire, Africa.
Cocoa beans are quite large. They are oval, 2-2.3 cm long, 1-1.5 cm wide. Slightly flattened.
The taste differs from both cocoa powder and chocolate. The taste is tart and bitter, but rich and refreshing. It’s hard to describe in words. Need to try!
This is not a delicacy, you will not get aesthetic pleasure from chewing a cocoa bean. But they really satisfy the feeling of hunger and, most importantly, the desire to have something to eat.
If you eat cocoa beans every day, then your well-being improves, more energy appears, vitality and tone increase.
Peel and eat raw cocoa beans – how to do it?
You decide to buy raw cocoa beans in an online store and the question is: “What to do with them next?” becomes especially relevant. Connoisseurs can only smile back, but for those who have decided to try real cocoa beans for the first time and have no experience with cocoa beans, we have a few recommendations.
First, some general information.
Raw cocoa beans, like many nuts or seeds, have a shell (cacao vella).
Its hard parchment well protects the fragile core from crushing and helps the cocoa bean last longer. Cacao vella (shell) is not usually eaten, in fact it is waste.
But, many use the technology of waste-free production of cheap chocolate, cocoa powder, in which chocolate or cocoa powder consists of 15 percent or more of it. In a word, cocoa beans must be peeled before use.
The shell of the cocoa bean is hard and thin, and in most cases adheres to the core so tightly that it interferes with its rapid removal. But you should not try to clean the shell with your nails, at the risk of simply getting hurt, you can’t hit the cocoa beans with a hammer – in this case you will get a crushed core mixed with fragments. Let’s make cleaning cocoa beans quick and painless.
Method 1 (for raw foodists)
Put the cocoa beans in a container and fill them with water at room temperature. Let them soak for 20-30 minutes. Soon you will see that detachments have appeared on the shell – these are the membranes of the cocoa bean.
After 20 minutes, take out a few beans. If the shell has become soft and easily peels off from the core, then the beans are ready for cleaning.
Drain the water, rinse the beans and start cleaning them. Here you can use the dexterity of your fingers or with a regular knife.
Don’t worry if the cocoa beans get a little wet during the soaking process – this does not affect their taste in any way. Just dry them in an open container.
If you are not making chocolate, then feel free to use them without drying, i.e. a little damp.
Method 2 (tastier, but with heat treatment)
Place the cocoa beans in a skillet or baking sheet and place on the stovetop or in the oven.
Warm up the beans for a while. When heated, the shell of the cocoa bean dries out, becoming brittle and brittle. Now it is easy to clean it with your hands, just rub the bob with your fingers. The shell will crack and break, but the cocoa bean itself will also become brittle and brittle.
For a more detailed description of the process of roasting cocoa beans, read our article LINK …..
This method has a significant drawback: cocoa beans cease to be raw, which means they lose the properties of a raw natural product.
But there are also advantages: as a result of roasting, not only the moisture content of cocoa beans decreases – from the initial 7 ± 1 to 2.6 ± 0.2%, but at the same time chemical reactions proceed intensively with the formation of very necessary and valuable aromatic substances. Roasted cocoa beans become more fragrant and brittle with a unique chocolate, bitter and sour taste. It’s like the difference between the taste of raw and roasted sunflower seeds or hazelnuts and others.
Heat treatment significantly reduces the risk of contamination of cocoa wells with pathogenic bacteria, which can occur during fermentation.