They could also earn extra money by harvesting, fermenting and drying their own beans. They could inter-crop the shrub with coconut and other low-maintenance products. Experts estimate that cultivation boomed with a peak at five-thousand tons in 2010 only to shrink as farmers turned to more lucrative crops like pepper or pomelo.ĭuring that time, however, many of the country’s aging farmers saw cacao as a stable and promising alternative. Government collectives threw the shrub everywhere to see what stuck. “For a time, cacao spread like wildfire.” ACT 3: VIETNAM’S CACAO RENAISSANCEįollowing the end of the US Embargo, International commodity traders, NGOs and foreign development programs (USAID’s Success Alliance program, in particular) saw Vietnam as a possible boon for the world’s growing chocolate appetite.Īs wallets and waistlines grew in nearby China, corporate candymen hoped to cut significant cost by making MARS bars out of cacao pods grown in nearby Vietnam.Īcademics like Dr Phuoc of the Nong Lam agricultural university helped create programs that supported the effort of small farmers in a number of provinces. Once again, the farmers had no customers and cut back all but a handful of trees. Soviet chocolate experts and their Cuban friends tried heir hand in Vietnam, but by the time the first cacao trees were yielding pods, the Berlin Wall had fallen and Russian buyers had vanished. The second act of the Vietnamese cacao story takes place in the bleak hours of the 1980s, when a meager trade with the USSR (and a few other Eastern Bloc states) kept the Vietnamese economy afloat. Without any significant investment or know-how, cacao remained a marginal product in Vietnam’s colonial days. “It seems, effectively, useless to encourage this culture which has, until now, not yielded any satisfying result,” he noted in a decree dated January 24, 1907.Ī few trees nevertheless remained in the Mekong Delta, where the fruit was mostly eaten fresh. We know with a bit more certainty that a missionary, Father Gernot, planted cacao trees in Ben Tre in the late 1800s.Īdministrative records from the early 20th century reveal the Lieutenant General rescinded subsidies to cacao farmers after just 17 years. Let’s just say it might not have been his most successful enterprise. Alexandre Yersin (disciple of Louis Pasteur, discoverer of the bubonic plague bacillus and formidable presence in Indochina until 1943) is said to have tried his hand at cacao farming Vietnam. If creamier texture is desired, serve topped with whipped cream.Cacao and Chocolate in Vietnam, a Brief HistoryĪCT 1: FRANCE’S CHOCOLATE-COVERED FAILUREįrench missionaries and luminaries brought cacao to Vietnam in the 19th century. Once frozen, scoop into small glasses.Espresso will begin to freeze over time, and stirring will bring granita to the optimal slushy, crystallized texture. Remove from heat and pour into baking dish place in freezer.Lower heat and slowly stir in coffee until sugar is dissolved.Heat sugar and 1 cup of water in a stove top pan over medium-high heat.This can be made cup by cup in a typical espresso machine or in a stove top, stainless-steel espresso maker. ½ cup of sugar (increase or decrease depending on level of sweetness preferred) Geraci Whole Bean Espresso (3 cups, approximately 9 shots)
Stuck in chocolatier 3 honduran cacao how to#
Once you learn how to make Granita di Caffé, it'll quickly enter your summer rotation! This blend is made of arabica and robusta beans which creates a balanced espresso, rich in flavor and perfect for this granita.
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For this recipe, we use Geraci whole bean espresso, produced in San Giuseppe, Sicily. This simple recipe calls for only 3 ingredients: a strong, full-bodied espresso, sugar, and water. Make this icy espresso treat in bulk, throw it in the freezer and enjoy it all summer long!
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Made without milk or cream, this granita is light, perfect to transport in a cooler and enjoy at the beach or outside at a picnic. This perfect refresher combats the heat and humidity of summer with gusto. Known for its bold, rich, refreshing flavor, granita di caffé, or frozen espresso, is a Sicilian summer favorite. There are virtually unlimited ways to enjoy espresso, and one of our favorites is Granita di Caff é! Espresso can also be a delicious, cold treat - Italians serve espresso over ice cream as affogato, or shaken over ice as caffé ghiacciato. When traveling throughout Italy, there is one specialty that is impossible to miss: espresso! Enjoy it in the morning in cappuccino form, hop into a bar and order a quick shot at lunch, or experiment with it in desserts like tiramisu.