Search Results for: Cocoa beans whole
beans, shelled yemen dried kidney beans, incl. white pea beans, shelled el salvador --other cut flowers netherlands dried kidney beans, incl. white pea beans, shelled russian federation --other yemen dried kidney beans, incl. white pea beans, shelled kenya coffee, not roasted or decaffeinated australia
united arab emirates dried kidney beans, incl. white pea beans, shelled netherlands dried kidney beans, incl. white pea beans, shelled portugal leather prepared after tanning/crusting inclu.parchment dressed leather.. korea, republic of -other canada un -other somalia coffee, not roasted or decaffeinated...
http://ethiopianchamber.com/Data/Sites/1/copy-of-export_2015.xlsx
is i think they are about the same, but i'm not sure, and even if they are not the same, other factors will play a great role. for this discussion, go for what is easiest (untempered) for storage and don't sweat it. you don't have to temper it right from the melanger. that brings us to liquor (i.e. cocoa
mass, unrefined, unsweetened cocoa, etc) and chocolate. by far, except for unroasted beans, this is going to be your most stable form. and in the larger the volume the better. to review, staling is oxidation. solids don't oxidize that easily. think of rust. that is oxidation. the surface of iron rusts...
https://chocolatealchemy.com/blog/2014/08/07/ask-the-alchemist-79