Cocoa beans
FOR COMBINING WITH CHINOMORO CHOCOLATE WINE
Once the cocoa bean has been shelled, it is lightly toasted and covered with milk or dark chocolate. This is done using the “bassinato” method (named after the “bassina” copper pan that was traditionally used).
The bean now covered in chocolate is coated in a very fine layer of gum arabic to lock in the flavour and protect it from dampness. To savour a cocoa bean is to immerse yourself in the original taste of cacao and allows you to experience a taste unchanged in time.
The nutritional and benificial value of the cocoa bean has long been appreciated. It was even used as a currency to buy goods in the ancient civilisations of South America.
