If you would like to experience, first hand, how the different stages of the chocolate making process affects the flavour and texture of the product then trying both these roasted cocoa beans and the raw cocoa beans is a fine way of doing it. There are many stages of making chocolate from the harvesting the bean to fermenting, drying, roasting etc. and the difference between the initial agricultural fruit seed and the final bar of chocolate.
There are many different ways to enjoy these cocoa beans. You should remove the shell first, and then you could even nibble them as they are to witness the powerful acidity or crunch up and add to your breakfast or make tea out of it - perhaps with a touch of sugar or agave?
There have been many studies talking about the health benefits of the natural acids in the cocoa bean, so if you are conscious of your health then you could consider these.
|Bean||Expected to be a Trinitario/Criollo genetic mix|
|Ingredients||Organic Cocoa beans|