amazing chocolate bar Nikola Kalida what's the difference?
The Nikola Kalida factory does not roast cocoa beans in the oven! This is our main difference and uniqueness.
To achieve this result, our team has qualitatively changed all stages of the production process. From plantation harvesting methods, processing cocoa beans to the final result - amazing chocolate bar. Our goal is to create the best chocolate product for you – live chocolate. It is infused with wine notes of cocoa bean fermentation and contains the pure energy of the rainforest.
Our color is young cocoa beans.
Our company is both planters and chocolate producers. That is why we are able to perfectly fulfill each of the stages of the long journey that the cocoa bean goes through to the chocolate bar. This is what allows us to obtain perfectly fermented, pure and high-quality cocoa beans from which we produce chocolate. Pay attention to the photo shows a fresh grain of cocoa. It has been peeled and is still covered in nectar. Pay attention to its color. That is why the Nikola Kalida factory has chosen this color for its production plants - a young cocoa bean.
Why is it common to deep roast cocoa beans?
Almost all chocolate factories in the world make their chocolate from roasted cocoa beans. There are reasons for this!
- Decontaminate cocoa beans, because often the fermentation and drying conditions of cocoa producers leave much to be desired, chocolate factories know this. And planters, in turn, know that cocoa beans will be roasted;
- Roasting helps dry out the cocoa beans. During long-term transportation, the cocoa beans gain moisture. Chocolate should not contain moisture and is made only from absolutely dry beans;
- Deep roasting destroys mold, which often starts on the beans, either during the drying process or during transportation;
- Roasting gives the cocoa bean a rich chocolate flavor.
Deep roasting cocoa beans is not our method!
- Usually cocoa beans are roasted for 25 minutes at a temperature not lower than 120 degrees Celsius - this is a fairly deep roast. Cocoa grains are about 45-50% oil, and cocoa butter, when deep roasted, produces carcinogens that are harmful to the body. Including for this reason, there are many allergic people to chocolate in the world. That is, the allergy is not to cocoa beans, but to carcinogens that appear when cocoa beans are roasted in the process of making chocolate.
- The cocoa tree is truly magical, and its fruits contain a storehouse of useful and essential trace elements that can slow down the aging of cells, charging them with vital energy. Most of the important trace elements in cocoa beans are destroyed during the roasting process.
- That is why it was so important for us to find a recipe for making chocolate - without deep frying the cocoa beans.