Kudancin Pacific Cacao cakulan ba kamar wani abu da na samu a Ostiraliya ba.Ɗayan mashaya yana ɗanɗano kamar an zuba shi cikin zuma.Wani kuma yana warin furanni da ɗanɗano kamar an haɗa shi da gasasshen hatsi.Kaka na gaba irin wannan sandunan cakulan na iya dandana kamar caramel ko passionfruit.Amma duk da haka ba su ƙunshi komai ba sai gasasshen wake na cacao da ɗan sukari.

Wannan shine yadda cakulan zai iya zama lokacin da aka yi wake-zuwa mashaya.Kamar inabi na inabi da kofi na kofi, wake na cacao na iya bayyana nau'o'in dadin dandano da ƙanshi, musamman bayan an yi su (mahimmin mataki na samar da duk cakulan).Ya danganta da lokacin da kuma inda ake noman wake, amfanin gona ɗaya na iya ɗanɗano mabanbanta da wani.Wadannan dadin dandano da kamshi, duk da haka, suna bayyana ne kawai lokacin da aka samo wake a hankali daga asali guda (ƙasa ɗaya ko yanki mai girma) ko shuka guda ɗaya (gona guda ɗaya ko ƙananan haɗin gwiwar gonaki).

Sabanin haka, babban sunan cakulan da ke mamaye rumfuna a gidajen mai da manyan kantunan kantuna yana amfani da foda koko mafi arha - yawanci ana samo shi daga wurare da yawa a duniya - don cimma daidaito amma ɗanɗano iri ɗaya duk shekara.Wani lokaci ana saye shi da arha manoman ma ba sa samun albashi.Kuma yawancin manyan kantunan cakulan suna aiki kawai tare da cakulan couverture da aka shigo da su, maimakon siyan wake.

Wannan ya kawo mu gefen wannan labarin: Kudancin Pacific Cacao, ɗaya daga cikin ƴan shagunan cakulan wake-da-bar a Sydney.Kamfanin na Haberfield haɗin gwiwa ne tsakanin Jessica Pedemont da Brian Atkin.Tsohuwar mai dafa abinci ce ta Rockpool tare da gwanintar yin cakulan.Shi ɗan tsibirin Solomon ɗan Ostiraliya ne wanda ke gudanar da Makira Gold, wani kamfani na zamantakewa wanda ke ba manoman Tsibirin Pacific damar kawar da ƙarancin inganci, ƙarancin rata da aka tsara don kasuwar cakulan kasuwanci.Dukkan wake na Kudancin Pacific Cacao sun fito ne daga Makira Gold.

Kafin wake ya isa Pedemont, ana tsince shi, a dafa shi, a busashe shi kuma a tattara shi don haka a bayyane yake daga wane wake ne daga wane manomi.Ko da yake wake ya bambanta daga yanayi zuwa yanayi, Pedemont ya san kusan wane nau'in bayanin dandano ya fi bayyana a cikin wake na kowane manomi.Don samar da mafi bambancin dandano - ko zuma, fure, earthy ko citric - da kuma rage dacin wake, fermentation yana da mahimmanci.

“Waken koko na kasuwanci ba shi da fermentation ɗin da ake buƙata don ingantaccen cakulan.Mun yi kowane irin aiki [da samar da injuna] don taimaka wa manoma su inganta fermentation,” in ji Atkin.

Atkin da tawagarsa suna yin ayyuka da yawa a bayan al'amuran don tabbatar da cewa wake na tsibirin Pacific suna da inganci kamar yadda zai yiwu.Wani lokaci yana da sauƙi kamar samar da jakar da aka rufe don doguwar tafiya mai nisa, ko kuma ƙila magance matsalolin da suka shafi ɗimbin ruwan sama na Solomon Islands da kuma tsadar wutar lantarki.Amma kamar kowace buhun wake, ko da yaushe za a sami ƴan duds waɗanda ake buƙatar nemo a cire su.Pedemont yana yin hakan da hannu a Haberfield.

"Babban abin dandano yana fitowa ne daga fermentation, amma gasawa ɗaya ne daga cikin kayan aikin da mai yin cakulan zai iya amfani da shi don daidaita dandano," in ji Atkin.

Pedemont ya ce "Masu gasa na kasuwanci zai gasa shi.“Ba ma gasa a yanayin zafi.Muna samun fa'ida, busasshen rana, wake, wanda ba ma so mu wuce gasassu."Shin kamar kofi ne, inda gasasshen haske ke fitar da ƙarin daɗin ɗanɗanon wake, kuma gasa mai duhu yana haifar da ɗanɗano iri ɗaya?Ba da gaske ba, Pedemont ya ce: "Ya dogara da wake."

Hanyar rarraba husk daga wake.Ta hannun hannu, yana da ban mamaki sosai kuma yana ɗaukar lokaci, amma Pedemont ya saka hannun jari a cikin injin da aka keɓe don wannan kawai.Galibi ana fidda huskar daga baya, amma sai ta kwashe nata ta mayar da shi shayi (tisane, don ya zama daidai) mai kamshi da dandano kamar cakulan, koren shayi da sha'ir.

Dole ne a niƙa wake a cikin manna kuma, a ƙarshe, ruwa mai ɗanɗano kafin a iya siffata su zuwa sanduna.Yaya tsawon lokaci da kuma yadda za a yi amfani da shi shine babban yanke shawara ga mai yin cakulan, ko da yake yana iya zama tsari na kwana biyu ko ma uku.Nika tsayi kuma kuna samun laushi mai laushi, amma niƙa tsayi da yawa kuma yawan iska zai ɗanɗano ɗanɗanon.Wasu masu yin cakulan suna yin iska da gangan ta hanyar niƙa tare da kashe murfi, wasu kuma suna tsufa da haɗuwa a cikin injin niƙa.Pedemont ba ya yi.Waken nata suna da kyau sosai, tana ɗaukar hanyar shiga tsakani.

Yayin aikin niƙa, Pedemont za ta ƙara abin da take tunanin cakulan yana buƙata, da duk wani ƙarin sinadaran da take son yin gwaji da su.Dark cakulan kawai za a ƙara ɗan sukari kaɗan (raw, sukari na halitta daga Bundaberg, ko ma da sukari mai ladabi daga ruwan 'ya'yan itace na monk), kuma cakulan cakulan yana samun ɗan kwakwa da aka bushe (yana ƙasa tare da wake kuma ana amfani dashi azaman mai). madadin madara).Yawancin lokaci ana ƙara man koko amma wake na Kudancin Pacific yana da ƙiba sosai.Ƙarin na iya haɗawa da vanilla daga ƙaramar tsibirin Niue, chilli, kwayoyin kwayoyi, wake kofi daga gasassun gida, ko kadan gishiri.

Tsarin juya cakulan ruwa zuwa kyakkyawan toshe mai iya karyewa.Ba abu ne mai sauƙi ba kamar sanyaya shi kawai.Yi haka, kuma toshe cakulan na ƙarshe zai zama crumbly kuma ya ragu azaman doona.Tempering yana tabbatar da lu'ulu'u na koko-man shanu suna samuwa a cikin hanyar da aka ba da umurni, yana ba da cakulan sheen da karye.Tsohuwar hanyar makaranta ita ce a zuba cakulan ruwa a kan dutsen marmara kuma a sanyaya shi a hankali, yayin da ake naɗe cakulan a kan kanta, samun waɗannan lu'ulu'u don yin layi da ƙirƙirar mutuncin tsari.

Amma Pedemont da galibin sauran masu kera na zamani suna amfani da na'ura, wanda ya fi sauƙi, sauri da daidaito.

Kafin cakulan mai zafi ya huce gaba ɗaya kuma ya taurare, ana zuba shi a cikin wani tsari don saitawa.Kudancin Pasifik Cacao yana ba da ra'ayi mai sauƙi na rectangular tare da kwafi a saman.

Kewayo yawanci yana shimfiɗa daga kwakwa-y, narke-a-hannunka kashi 50 cikin 100 na kayan cacao zuwa ɗan ɗaci, fure mai wuyar kashi 100 cikin ɗari.Matsakaicin madaidaicin hannun jari na Kudancin Pacific Cacao shine kashi 70 zuwa 75 cikin 100 na cacao, adadi kaɗan mai ɗanɗano da ɗanɗano mai ɗanɗano mai ɗanɗano kamar zuma mafi kyau a can.Chocolate Artisan, kasuwanci na biyu na Pedemont a wuri guda, ya ƙware a kan bon bons, da wuri da oda na al'ada.
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