Tuesday, 6 September 2011

How to Make Native Cocoa Balls

Native Cocoa Balls

When we go for vacation in Tabuk, we don't just look forward to bonding and getting together with our families but also, we look forward to lots of hot native chocolate drink treat  My in-laws have been making home-made chocolate balls that are similar to the famous Pinoy chocolate tablea, which are the main ingredients of such delightful native chocolate drinks.  They use truly (101%) organic cacao beans that were harvested from the cacao trees in their backyard (I am not sure about the variety of cacao trees they have)

This post is about how to make native chocolate balls for a rich and thick native chocolate drink (see Native Hot Chocolate Drink ). This is the Guzman's way :-)

1) First you have to make sure that you have fruit bearing cacao trees. The cacao fruit is called cacao pod that has an elongated shape. It has a green color that turns to orange or yellow when ripe.  Pick up the ripe cacao, split open it and take out the seeds.  The cocoa seeds is usually wrap in a white flesh, the pulp, which is also edible.  Normally, we eat the pulp and leave the cocoa seeds.

In other countries (South and Central America,  Africa and other parts ofAsia), the traditional way starts with fermenting the beans.  In this process, the seeds and pulp are wrapped in banana leaves (rags can do if banana leaves are not available), are placed in a box and left there for 3-7 days to be completely fermented

2) Wash the cocoa seeds thoroughly and sun dry the seeds for a few days.  Ensure that all the beans are thoroughly and evenly dried

3) On a clay pot, roast the beans until it turned very dark brown.  Roasting the beans in an oven is also possible.  Roasting the beans will take 30minutes up to an hour or more.

4) Now we do cracking and winnowing of the roasted cacao beans while the beans are still hot.  We break the cacao beans into pieces to separate the shell/husk from the nib.  Mortar and pestle can be used.  We used a rolling pin and the bilao to crack open the beans and then we took out and discard the shell with our own bare hands.

5) So we have some cracked nibs left.  Grind the nibs into fine powder, sometimes we get cocoa butter and cocoa in liquid form.
the Husband

6) After grinding, mix the cocoa powder with brown sugar.  The ratio of which is 1 is to 1 (1 kg cacao powder + 1 kg brown sugar).  Form the mixture in a ball and store them in a sealed and dry container.

Cook whenever you want it.  I usually cook 2-3 native chocolate balls with 750ml to 1 liter of water (see Native Hot Chocolate )


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  1. This is very helpful to me. I just harvested some cocoa pods and wanted to make some cocoa balls out of them. Thank you for sharing! :)

  2. Hi Sis! What kind of cocoa do you have? Is it a native variety?

    1. hi there sis! Yep it is. The cocoa powder we used here came from the beans of our own cacao trees in our backyard :-)