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Rich in endemic species, this valley makes it possible to cultivate without fertilizer the the valley is rich in endemic species and allows the cultivation, without fertilizer, of the famous white bean that is the source of "criollo", a variety of cocoa that is intense and round on the palate, whose bitterness reveals a taste of citrus and other fruity final notes. Particularly tasty, this fragile variety is associated with the "forastero" (resistant), producing a hybrid variety, the "trinitario". Better than chocolate, the raw cocoa bean within your reach! Choose your quality.
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Croqueurs de cacao, Amoureux du Bean to Bar, Rhum Arrangé, Aliments Tonifiants Naturels.
Sachet Fraîcheur - DUO 12/2024
Madagascar - Sambirano
The cocoa bean is this little marvel produced by the cocoa tree which, in fine, will offer you the delicious chocolates that you consume more or less regularly. If we refer to Aztec mythology, it is to the god of vegetation, Quetzalcoatl, that we owe the cocoa bean today. According to the legend, it is he who taught men how to cultivate the cocoa tree. The raw cocoa bean has been used since ancient times by the Aztecs. The first traces of its use date back to the 19th century BC. If today it has a real gustatory value, it had at the time a pecuniary value. Indeed, it was used as currency to pay taxes, for the dowry of the marriage, and even to buy slaves. The story goes that the Aztecs introduced the cocoa bean to Christopher Columbus, who did not see its true value at the time. It was the Spaniards who brought the cocoa bean to Europe. At the time, an Aztec emperor made Hernán Cortés taste the famous Xocolatl, the equivalent of a chocolate drink. This is certainly what made all the difference, even if the Spaniards later added sugar to make this drink much sweeter. In France, the raw cocoa bean did not appear immediately. Indeed, following the rejection of King Louis XIV who did not appreciate chocolate, this ingredient did not have the expected success until the 20th century. I propose you here a wonderful raw cocoa bean from the Madagascar Coast, that is to say a bean that has not been roasted yet.
The raw cocoa bean is quite bitter. Imagine eating a 100% chocolate bar for a moment, this will give you an idea of how it feels when you taste it.
The raw cocoa bean is a fruit of the cocoa tree, Theobroma cacao. This evergreen tree belongs to the genus Theborma of the Sterculiaceae family. The cocoa bean is not visible, it is hidden in a pod that contains several rows of seeds. Depending on the size of the pod, it is possible to harvest up to 50-60 seeds. The pods are broken by hand. At the time of harvesting, the cocoa bean is not yet ready to be eaten. It is covered with a white sticky film called "mucilage". This film melts during the fermentation stage. The cocoa beans are left to ferment for a few days before being dried. The beans are placed in the sun for a few weeks until they reach a low moisture content.
Cocoa beans are not often used raw. And for good reason: we are not used to this ingredient in this form. For us, cocoa is minimally roasted, or even in bar or powder form, and therefore processed. Here you find the essence of cocoa. The raw cocoa bean symbolizes purity, nature, it is up to you to imagine what you can do with it. Note that the raw cocoa bean can be eaten as you would an almond or a pistachio. However, you have to appreciate the bitterness, the first tasting remains a real experience. In this form, you can perfectly enjoy it for breakfast or as an aperitif, just as you would eat a nut or a hazelnut. Afterwards, you are free to eat the raw cocoa bean in your own way. You can also choose to roast, crush or powder it. The reason I chose to sell you a raw cocoa bean is simply so that you can really feel the origin of the chocolate and feel free to use it as you wish.
As a starter, I suggest you try a delicious warm goat's cheese salad. It is a rather traditional dish made of goat cheese, green salad, small matchsticks and vinaigrette. This time, forget the traditions and grate a little raw cocoa bean on your salad, it will bring a bit of surprising bitterness to the palate, but far from being unpleasant.
Let's continue with this slightly sweet-salty atmosphere, but not too much since the cocoa bean is above all bitter. This time, I invite you to cook a duck leg in a pot with various spices according to your taste, adding, at the end of cooking, some good fresh cream from the farm. In the middle of cooking, add the cocoa beans. You can grate them or simply cook them whole to give your sauce more taste.
For dessert, let's finish on a sweet note with a mango panna cotta. This dessert, which can be a little too sweet, will be counterbalanced by small pieces of grated raw cocoa bean on top.
Raw cocoa is very good for your health. This little natural wonder has a lot of virtues. By eating raw cocoa beans, you improve your cardiovascular health and regulate your blood pressure. It also helps to reduce bad cholesterol. Rich in theobromine, raw cocoa beans are stimulating and are ideal for people who do not like coffee, especially as the stimulation is more effective over time. The cocoa bean being at the origin of cocoa, it is recognized for its soothing virtues, especially since it is rich in magnesium which acts effectively against stress.
I invite you to keep your raw cocoa beans away from humidity and light to preserve their taste and properties.
Based on 45 customer reviews
published the 03/04/2022
following an order made on 19/03/2022
On sent bien le goût d'agrumes et l'amertume vient en fin de bouche (impression après avoir goûté la fève pure )
published the 19/03/2022
following an order made on 06/03/2022
Les fèves sont très belles et sentent le chocolat à plein nez. Très bon produit qui me servira pour les rhums arrangés.
published the 14/03/2022
following an order made on 02/03/2022
Un peu déçu, n’a pas le goût du chocolat….
C’est normal parait il
published the 12/03/2022
following an order made on 28/02/2022
Parfait pour ma recette de rhum arrangé
published the 22/02/2022
following an order made on 01/02/2022
Très bien, conforme à mes attentes, je recommande !
published the 21/02/2022
following an order made on 09/02/2022
published the 15/02/2022
following an order made on 21/01/2022
Une chouette découverte pour les amoureux du chocolat.
140°au four, en les remuant chq 10 mn pdt 40 mn. on décortique (c'est rapide) et hop un vrai pur chocolat sans amertume.. on met du sucre ou pas, pour les desserts, les boissons, ou simplement pour croquer dedans ! MIAM !
published the 14/02/2022
following an order made on 02/02/2022
je connais déjà
published the 11/02/2022
following an order made on 26/01/2022
published the 11/02/2022
following an order made on 24/01/2022