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RAW CACAO BEANS

Whole Cacao Beans – Buy Online

• Theobroma cacao
• Origin: Ecuador

Raw Cacao Beans: The Origin of Chocolate

Raw cacao beans are the seeds of the cacao plant, Theobroma Cacao, native to South America. Cacao beans have an ancient origin: their use is already known in the times of the pre-Columbian civilizations of the Maya and the Aztecs, who referred to these seeds as the 'food of the gods' and began their cultivation. From raw cacao beans, through various processing methods, cocoa and cocoa butter are obtained, and therefore chocolate, however, they are excellent to be consumed in their pure state, and being rich in vitamins and minerals, they have many beneficial properties.

Raw cacao beans are the seeds inside the fruits of the cacao plant, called cabosse, elongated fruits containing a whitish pulp inside which the beans are found. Once freed from this pulp, the beans undergo various levels of processing, from simple fermentation and drying, which leads to raw cacao beans, to further roasting or toasting and grinding, depending on the different products that are desired. Cacao beans are a fundamental ingredient for homemade chocolate preparation.

Buy Online Third Moon Raw Cacao Beans, Sugar-Free and Strictly Raw

The cacao beans for sale on Third Moon come from careful cultivations that guarantee a product of very high quality, with low caloric content and high nutritional values.

Ingredients: Cacao Seeds (Theobroma cacao)

How to Consume Cacao Beans?

Organic raw cacao beans have a bitter taste and can be consumed as they are or used in cooking, raw or roasted, and are used to produce cosmetic or pharmaceutical products. They should be stored in cool, dry places.

How to eat cacao beans then? They are excellent to add to your breakfast, but also to salads and drinks. They can be nibbled on or crushed, and can also be roasted, even at home, a fundamental step in the preparation of chocolate from raw cacao beans.

For roasted cacao beans, simply put the seeds in the oven for 5 minutes at 220 degrees, and then for 10 minutes lowering the temperature to 160 degrees, or in a pan, being careful to constantly stir to prevent burning.

They are ideal to nibble on as a snack while studying or working, or for breakfast, to add to yogurt and cereals, but it is important not to exceed the quantities, and it is good to be moderate in the daily dose of cacao beans consumed. In fact, 100 g of raw cacao beans contain 228 calories.

Raw Cacao Beans: Properties and Benefits

Cacao beans have numerous properties, which is why they were extremely valuable for ancient South American civilizations that used them as a barter commodity.

Just like chocolate, raw cacao beans are an important source of energy and can be consumed with breakfast to start the day well. They have a slight caffeine content and theobromine, respectively a stimulant and euphoric, very useful for stimulating concentration and the body. Theobromine also has a diuretic effect, and in ancient times it was used in subjects with heart failure.

Looking at the nutritional values of cacao beans, we notice that they are rich in minerals like copper, magnesium, and manganese, vitamins, polyphenols, and flavonoids that provide remarkable antioxidant properties. Having many fewer calories, cacao beans, compared to chocolate in its various forms, constitute a tasty but healthy snack.

Cacao beans can show benefits for cholesterol, have anti-inflammatory effects, help counteract depression, and are a metabolism accelerator, as well as providing an intake of iron and minerals useful for our bones.

In addition to being a tasty snack, cocoa beans are good for our body, regulate mood and reduce blood pressure thanks to the effect of theobromine which helps dilate blood vessels.

In summary, raw cocoa beans have beneficial properties:

• Stimulating, thanks to caffeine
• Energizing
• Antioxidant
• Metabolism aids
• Antidepressant

Contraindications

Raw cocoa beans do not have particular contraindications, however it is advisable to avoid consumption if you suffer from hypertension due to the caffeine content that could exacerbate agitation and nervousness, and for individuals who suffer from gastric reflux or constipation, given the astringent properties of cocoa beans. Cocoa beans are not harmful, but it is still advisable to avoid excessive consumption, as they contain exciting substances that can easily lead to addiction and have low calorie content. These are all important factors to consider when evaluating how many raw cocoa beans to eat per day.

Cocoa Beans: Recipes and Main Uses

Cocoa beans can be consumed in purity, both raw and roasted, as a snack to nibble on between meals, in fact they are often included in diets to satisfy the craving for sweets. The taste of raw cocoa beans is much bitter and intense compared to that of chocolate, but extremely unique.

However, there are numerous possible recipes with cocoa beans that prove to be a special and organic ingredient to enrich our dishes. From adding them to sweet doughs for the preparation of cookies with cocoa beans to homemade chocolate production, these berries lend themselves to various uses. If you are wondering how to use cocoa beans, we propose some recipes to enjoy the unique flavor in unusual ways.

Infusion of Raw Cocoa Beans

To prepare an infusion with cocoa beans bring water to a boil in a saucepan on the stove. Once it reaches boiling, turn off the heat and add roasted cocoa beans. Let it infuse, then filter to obtain a tea very similar to a 'cocoa tea' that you can enrich with sugar. The infusion will have a bitter and toasted aftertaste and can be an excellent restorative and energizing drink.

Cocoa and Orange Cookies

For excellent cocoa bean cookies to enjoy for breakfast, prepare a shortcrust pastry using:

• 300 g of flour
• 130 g of softened butter
• 1 whole egg and 1 yolk
• 70 g of sugar
• Grated orange zest
• 1 pinch of salt
• Half a teaspoon of vanilla baking powder

Knead the ingredients, adding ground roasted raw cocoa beans, then wrap the dough in a cloth and let it rest for 15 minutes before using it. Shape the cookies and bake at 180° for 15 minutes.

Cocoa, Gorgonzola, and Pumpkin Risotto

For an unusual risotto, sauté the onion with a knob of butter, and toast the rice. Separately, bake the pumpkin, scoop out the pulp and blend it with vegetable broth to make a cream. Start cooking the rice, deglaze with white wine and add a ladle of vegetable broth at a time, until cooked. Add the pumpkin pulp, gorgonzola, stir in butter and grate some cocoa beans on top for a bitter touch.

Cocoa Beans: Ingredient with Many Uses

Raw cocoa beans are therefore ingredients to be used in both sweet and savory recipes to give a more flavorful touch to dishes. Starting from cocoa beans, you can start the preparation of homemade chocolate, however if you do not want to engage in particular preparations but are still looking for ways to eat cocoa beans, we suggest pairing these small berries with a shot of rum.

How to Store Them?

Raw cocoa beans should be stored in their packaging in a cool, dry place.

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Being a very particular and sought-after ingredient, many wonder "raw cacao beans, where to buy them?". Terza Luna has chosen for you the best quality of cacao beans for sale at an affordable price to offer you a unique ingredient at the origin of chocolate. You won't have to wonder where to find cacao beans other than in Minecraft, just a few clicks to have them delivered directly to your home!

Price and Formats – Cacao Bean Packages

Raw cacao beans are available online at Terza Luna in different sizes and prices, to satisfy both those who use them occasionally or want to try them for the first time, and those who consume them habitually and cannot give up these little berries.

The formats available at Terza Luna are:

• Cacao beans 50g – $3.50
• Cacao beans 100g – $7.00
• Cacao beans 250g – $16.00

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