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Berlandiera lyrata, with the common names chocolate flower, chocolate daisy, or lyreleaf greeneyes, is a North American species of flowering plant in the family Asteraceae. [3] The common name lyreleaf greeneyes is a reference to the shape of the leaf, which is curved like a lyre and the green disc which is left behind when the ray florets drop ...
A mature tree may have 6,000 flowers in a year, yet only about 20 pods. About 1,200 seeds (40 pods) are required to produce 1 kg (2.2 lb) of cocoa paste. Historically, chocolate makers have recognized three main cultivar groups of cacao beans used to make cocoa and chocolate: Forastero, Criollo and Trinitario. [17]
Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5.34% alcohol) beverage, first drew attention to the plant in the Americas. [18] The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Several species of Theobroma produce edible seeds, notably cacao, cupuaçu, and mocambo. Cacao is commercially valued as the source of cocoa and chocolate. [8] Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus.
The seeds are used to make chocolate, [13] and could also be used to make cocoa butter substitutes. [ 20 ] The flowers are edible , and contain high concentrations of antioxidants .
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate ...
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