Today we felt like trying out something with our products again.
The result is this moist chocolate espresso cake.
For this we have
150g cocoa mass melted with 150g butter in a water bath.
Along the way, we whisked 3 eggs with 150g sugar until foamy, and then stirred in the slightly cooled cocoa mixture.
Then 1 tbsp. Stir in flour and 1TL stream powder, 1 vanilla sugar, 1 pinch of salt and a cup of espresso and bake at 150 degrees for an hour.
Wonderfully chocolaty with a hint of espresso!
That’s a total of about 66 cocoa beans. Because chuncho pods are smaller than the highly cultivated industrial cocoa varieties and the cocoa beans, the
Each cocoa bean is surrounded by a thin skin. Before the cocoa is processed into nibs or chocolate, it is removed. Poured over hot water,
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