Cocoa is grown in the Duarte province of the Dominican Republic. Cocoa is grown alongside different tree species, fruits and other plants. This helps maintain a healthy plant ecosystem free from pests and diseases. Harvesting takes place between March and June (main harvest) and between October and December (intermediate harvest). After harvesting, the cocoa beans are fermented in wooden crates for 5-6 days. Cocoa mass is made from 100% cocoa beans.
At Coffee Shop Amsterdam you can find 2 types of quality cocoa: cocoa mass and cocoa nibs.
What does this mean? Cocoa mass is a pure 100% cocoa bean product obtained by grinding fermented and roasted cocoa beans to a homogeneous mass. This homogeneous mass is then broken into smaller pieces of cocoa mass. Cocoa nibs consist of the same amount of 100% fermented cocoa beans . It is obtained by grinding cocoa mass until fine cocoa flakes are formed.
How to make cocoa from cocoa mass?
To make the desired cocoa drink from cocoa mass, you first need to grind the cocoa. For this purpose, you will need a knife and a cutting board. Using a knife, cut off several layers of cocoa from either side of a piece of cocoa mass (20 g. per serving). After grinding the desired amount of cocoa, pour 70 ml of hot water over the cocoa and, if possible, use an electric whisk. If you do not have an electric whisk, you can use a teaspoon to better mix the cocoa in the hot water. You can pour the rest with either warm plant-based milk (oat, almond) or plain water (if you want ceremonial cocoa, add 30 g. per serving).
With cocoa powder
With the cocoa powder, pour 70 ml of hot water and, if possible, use an electric whisk to help the cocoa dissolve more easily. If you don't have an electric whisk, you can use a teaspoon to stir the cocoa into the hot water. You can pour the rest of the mixture with either warm plant-based milk (oat, almond) or plain water (if you want ceremonial cocoa, add 30g per serving).
