Akwai wannan magana a cikin masana'antar cakulan.Lokacin da kuka kalli asalin waken koko, ana iya ɗaukar ku azaman tsohon direban cakulan na gaske.

Misali, 70% cakulan nau'ikan iri daban-daban, zaku ga cewa dandano kuma ya bambanta.Tabbas, dandano da nau'in kayan zaki na ƙarshe kuma zai bambanta.Don ƙarin fahimtar yadda ake zaɓar cakulan da kuke so, wannan shine manufar labarinmu a yau.

Kamar giya da kofi.A matsayin amfanin gona, hazo daban-daban, hasken rana, zafin jiki, ƙasa, ɗan adam, da sauransu duk suna yin tasiri ga ɗanɗanon wake na koko.Wannan abu mai tasiri ana kiransa Terroir (ta'addanci).

Waɗannan cikakkun bayanai ne waɗanda masu amfani suka yi watsi da su cikin sauƙi waɗanda ke haifar da ɗanɗano a cikin bakunanmu.

01

Menene babban nau'in koko?

Creole

Creole

Yana da kyakkyawan samfur a cikin koko.Wannan wake na koko yana da kamshi na fure, 'ya'yan itace, da ƙamshi na ƙwaya.Amma 'ya'yan itacen ƙanana ne kuma marasa lafiya, don haka yawan amfanin ƙasa yana da iyaka.

Frastro

Baƙo

Idan aka kwatanta da na farko, ƙarfin Forastero ya fi ƙarfin gaske, kuma abin da yake fitarwa ya fi sauran nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i fiye da 80% na kayan koko a duniya.Yana da babban abun ciki na tannin da ƙarfi mai ɗaci.Don haka sau da yawa ba a amfani da shi kaɗai don yin cakulan.

Trinidad

trinitarian

Giciye ce tsakanin Criollo da Forastero Frostello.Yana da dandano mai inganci da yawan amfanin ƙasa.Yawancin lokaci yana da ɗanɗano kamar kayan yaji, ƙasa, da 'ya'yan itace.

Peru

Ƙasa

Bambanci ne na Frostro, wani nau'in nau'in nau'in nau'in nau'in Peru.Sai kawai da aka samar a Ecuador, yana da ƙamshi na musamman na yaji da na fure da kuma 'ya'yan itace.

02

Ina babban yankin noman koko?

Mun ga cewa ana rarraba itatuwan cacao a cikin 20° arewa-kudu na latitude na equator.Wannan shi ne saboda itatuwan cacao suna son girma a cikin yanayi mai yawan zafin jiki da zafi mai yawa.Akwai wurare da yawa da ake samar da wake na koko, don haka ba za mu maimaita su a nan ba.A ƙarshen wannan fitowar, za mu gabatar da su tare da samfuran cakulan.

03

Menene asalin cakulan- asali guda da gauraye- asali?

Cakulan asalin asali

Tare da haɓaka masana'antar farko, tushen waken koko yana hannun masu cinikin waken soya.Manyan kamfanonin cakulan za su tattara nau'ikan wake iri-iri daga ko'ina cikin duniya, suna ƙara sukari da yawa, abubuwan dandano, da emulsifiers don yin cakulan masana'antu na yau da kullun akan kasuwa.

Daga baya, wasu mutane suna tunanin cewa "haɗuwa" fasaha ce kamar ilimin ilimin kimiyyar Yammacin Turai.

Don neman ƙarin hadaddun cakulan da na musamman, masu ƙirƙira da samfuran inganci sun fara zaɓar koko mai tsafta daban-daban, haɗa su daidai gwargwado, da sarrafa su cikin cakulan da suka bambanta da cakulan masana'antu kuma suna da ɗanɗano.

Asalin cakulan Tushen cakulan Asalin cakulan guda ɗaya

Single na iya zama yanki ɗaya, shuka guda ɗaya, ko ma ƙasa ɗaya.Ba kamar cakulan masana'antu ba, cakulan tushen tushen guda ɗaya yana so ya haɓaka riƙewa da kuma haskaka abubuwan dandano na musamman na wurare daban-daban na samarwa.

Kuma menene Bean to mashaya da Bishiya zuwa bar cakulan sau da yawa waɗanda wadancan tsoffin tsoffin cakulan suka ambata?

04

Menene wake zuwa bar cakulan?

Wake zuwa mashaya, daga kwas ɗin wake zuwa sandunan cakulan, wanda kuma ake kira raw wake refined cakulan, ra'ayi ne da aka haife shi a shekara ta 2000. Sun gano cewa cakulan, kamar kofi da giya, yana da dandano na musamman, kuma samuwar waɗannan dadin dandano yana cikin koko da kanta.

Don haka sai wadannan masana’antun suka fara zabar waken koko, bayan sun sayi busasshen wake, sai suka yi amfani da nasu hanyoyin wajen yin cakulan da aka sarrafa.Wannan kuma ya sa danyen wake mai ladabin cakulan tsada fiye da cakulan masana'antu.

A shekara ta 2015, wasu manyan kamfanonin cakulan sun kula da wannan cakulan, wanda magoya bayan cakulan ke ƙauna, kuma sun fara amfani da wannan ra'ayi don samar da cakulan.

05

Menene Itacen da zai bar cakulan?

Sigar da aka haɓaka ta Bean zuwa mashaya itace itace zuwa mashaya.Itace zuwa mashaya, kamar yadda sunan ke nunawa, daga itacen koko zuwa cakulan mashaya, wanda kuma ake kira plantation cakulan.Waken koko da ake amfani da shi iri daya ne da kuma nau'in koko iri daya daga shuka iri daya.

Ba tare da hanyar haɗin gwiwa ba, daga dasa shuki, ɗauka, fermentation, yin burodi, niƙa, niƙa mai kyau, ƙara kayan taimako (ko a'a), daidaitawar yanayin zafi, tsarawa, marufi, an kammala tsarin samar da cakulan gabaɗaya a cikin ƙasa mai girma koko ko har ma da wurin noman koko.

Wannan yana nufin cewa ya fi tsabta kuma ya fi asali kuma yana mayar da dandano na musamman na koko mai inganci.Ta'addancin yanki yana canzawa kowace shekara, don haka kowane yanki na Bishiyar zuwa bar cakulan na iya zama daga bugawa.

Tsarin terroir-fermentation-baking tsari yana ƙayyade inganci da dandano na cakulan ƙarshe.Ya bambanta da sauran cakulan da ake toyawa a ƙasar ta asali kusa da equator sannan a sarrafa su a masana'antar cakulan a ƙasashe daban-daban.

Wadanda suka kirkiri Bishiyar toshe suna da kusanci da masu noman kuma suna amfani da kwarewar masu noman don kammala na musamman na fermentation na kowane nau'in koko.Wasu kamfanoni kuma za su kafa masana'antar cakulan kai tsaye a kasa don horar da masu noman gida da inganta yanayin shuka.Ainihin fahimtar dandanon cakulan na ƙarshe.

Hakazalika da kofi, zamu iya haɗa baki ɗaya zuwa Bean/Bishiya zuwa bar cakulan azaman cakulan mai kyau.Babu shakka cewa emulsifiers na masana'antu da ƙari mai yawa ban da man koko kusan ba a iya gani a cikin jerin abubuwan sinadaran na ainihin cakulan cakulan.

Littafin farko shine "Kwarewar Littafi Mai Tsarki na Chocolate" daga Makarantar FERRANDI a Paris

Bayan karanta wannan littafin, za ku sami: 42 gwanintar gudanar da aiki.Cika kirim na cakulan, kayan ado, alewa, da wuri, faranti, kayan kankara har ma da abubuwan sha.70 girke-girke-mataki-mataki.

Na biyu shi ne “Cikakken Littafin Chocolates masu Kyau” daga ƙwararren masanin cakulan Li Yuxi, wanda darektan dafa abinci na Fuwan Manor ke kulawa.Cikakken fassarar "Bishiyar zuwa kayan zaki", zurfin bincike na Cocoa.

Bayan karanta wannan littafin, za ku sami: cakulan tempering, ganache, gyare-gyare, shafi, sandblasting, ado.Sabbin dabarun yin cakulan BonBon na zamani.Wake don hana kyawawan sana'ar cakulan (ikon lodi).

ƙarin sani game da injin cakulan don Allah a tuntuɓi:suzy@lschocolatemachine.com

whatsapp:+8615528001618(suzy)