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The cocoa in Amedei Porcelana is from translucent white [2] cocoa beans of the variety "Porcelana", named for their porcelain-like color. This cocoa bean, a genetically pure strain of the highly-prized Criollo, is native to Venezuela and may have been grown there in the pre-Columbian era. [9] [10]
The cocoa bean, also known simply as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
Dessert: cherry tomatoes, silken tofu, ginger snaps, cocoa nibs; Contestants: Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY (eliminated after the appetizer) Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY (eliminated after the entrée) John Sierp, Executive Chef, White Cloud Catering, New York, NY (eliminated after the dessert)
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Meanwhile, some darkness-loving Bean Bats and Queen Batilda take over Puddlebrook with the help of Ms. Marmalady, who took some Bad Beans so she can sabotage Butterbean's Cafe; the Bean Team must find a way to start the day before it remains darkness forever. Special Guest Star: Maria Bamford as Queen Batilda
The chocolate melangeur, a piece of equipment used in bean-to-bar chocolate manufacturing which enables chocolate manufacturing in the home kitchen.. Bean-to-bar is a business model [1] in which a chocolate manufacturer controls the entire manufacturing process from procuring cocoa beans to creating the end product of consumer chocolate.
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