phone your order

View My Basket link buton  Checkout

Vanilla Products Link Button

Organic Cocoa and Cacao Products Link Button

Fair trade kitchen items

 

my account link button

wholesale information link button

quality guarantee link button

 

payment methods link

shipping methods link

verisign payment services logo

Posts Tagged ‘chocolate’

The Cocoa Bean Process

Saturday, July 25th, 2009

Here is a video that explains in the most simplistic way, (the way only a kids show can do it) about the process of making chocolate and the fermented cacao bean. Remember our cacao beans after drying in the warm sunny Caribbean sun are then packaged and shipped to you guys, keeping it a raw food.

Organic Cocoa Tiramisu with Strawberries

Monday, August 25th, 2008

This one is for when you’re ready to go all out on a dessert, probably for that dinner party you’ve been preparing for, or a super hot date that requires you to pull out all the tricks left in your pantry.  But after all, when you’ve got the chance to go all out, do it right.

from www.epicurean.com

Ingredients:
2 8-oz packages light cream cheese, softened
1/2 cup confectioners’ sugar
1/2 cup low fat milk
1 tbsp vanilla extract
coffee flavor liqueur
2 tbsp Conuco Reserve Organic Cocoa Powder
1 8-0z container frozen light whipped topping, thawed
1 tbsp instant espresso coffee powder
1 3-to 4 1/2-oz package sponge type ladyfingers
1 1/2 pints strawberries
mint leaves for garnish

In large bowl, with mixer at low speed, beat light cream cheese, sugar, milk, vanilla extract and 3 tbsp coffee flavor liqueur until blended. Increase speed to high and continue beating until smooth, frequently scraping bowl with rubber spatula. Remove half the cheese mixture to medium bowl. To cheese mixture remaining in large bowl, add cocoa; beat on low speed until blended. Gently fold half the whipped topping into each cream cheese mixture. In 1 cup measuring cup, stir together espresso powder, 1/3 cup coffee flavor liqueur, and enough water to equal 1 cup. Separate each ladyfinger into halves. Line bottom of 2 1/2 quart glass bowl with 1/3 of the ladyfingers. Brush with 1/3 cup espresso mixture. Spoon half the plain cheese mixture over ladyfingers; top with half of remaining ladyfingers. Brush ladyfingers with 1/3 cup espresso mixture. Spoon all the cocoa-cheese mixture over ladyfingers; top with remaining ladyfingers and brush with remaining espresso mixture. Spoon remaining plain cheese mixture over ladyfingers. Cover and refrigerate at least 3 hrs. Arrange strawberry halves on top of dessert; garnish with mint leaves. Makes 16 servings and it is really delicious.