Cocoa beans roasted

Description:
Roasted cocoa beans from Madagascar exude an intensely chocolatey aroma with hints of prunes and raisins. They are very good for flavoring dark sauces and desserts, and, coarsely chopped, for sprinkling on fruit salads.

Usage:
Whole cocoa beans can be cooked to flavor sauces and then removed. Coarsely chopped, they are suitable for "sprinkling" salads, desserts and pastries. Cocoa powder cannot be made from the beans. When ground, they become rather mushy.

Known dishes:
Mole Poblano, Chocolate

Aroma/Taste:
Heavy, sweet fruity aroma.

Harmonizes with:
Cardamom, clove, cinnamon, vanilla, tonka bean, chili.

Origin:
Madagascar