Cocoa Shells
4,00 $ · Non disponible
Cocoa shells: the thin husk of the cocoa beans, removed after roasting in our Montreal workshop. Brew them as a chocolate-flavoured tea, use them to flavour milk and cream, or as mulch in the garden. Cocoa shells are the thin husk that surrounds each cocoa bean. They are separated from the kernel after roasting, during winnowing. They are mostly fibre and keep a light chocolate aroma. They are not eaten as is, but they are great for flavouring liquids. Uses As a tea: use 1 to 2 tablespoons of shells (5 to 10 g) per 250 ml of simmering water. Steep for 5 to 10 minutes, then strain. You get a hot drink with a cocoa aroma and no added sugar. In the kitchen: steep a handful of shells in hot milk or cream for 10 minutes, then strain, for a richer custard, panna cotta or hot chocolate. In the garden: spread around plants, they make a mulch that keeps the soil moist and limits weeds. Caution Cocoa shells contain theobromine, which is toxic to dogs. Do not use this mulch where a dog could eat it. Ingredients 100% roasted cocoa bean shells. Sold by the kilogram. All our tips in the article Cocoa Shells: Tea, Cooking and Garden Uses . See also our cocoa nibs .
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