PROCESS OF PRODUCING CACAO (THEOBROMA CACAO L.) PASTILLAS DE MUSCOVADO (SACCHARUM OFFICINARUM L.)

摘要

The present utility model relates to the process of making cacao (Theobroma cacao L.) pastillas de muscovado (Saccharum officinarum L.) comprising the steps of: roasting the dried cacao; cleaning and winnowing/sifting the cacao; grinding the cacao;; sifting the muscovado sugar; mixing the ground cacao with muscovado sugar by weight of ground cacao to muscovado of 2:1; grinding the mixture until thoroughly fine; adding milk to the mixture; heating, stirring the mixture in low fire and cooling it for at least 3 minutes; kneading and flattening the mixture to 1/4 thickness with rolling pin; cutting/slicing the flattened mixture into desired sizes and shapes now called cacao pastillas de muscovado; topping by lightly rolling the sliced cacao pastillas de muscovado in a plate filled with fine muscovado sugar; wrapping the individual slices of cacao pastillas de muscovado with a clean plastic or paper wrappers; cooling the cacao pastillas de muscovado in a dry place or refrigerate for at least an hour; sealing and packaging the individually wrapped cacao pastillas de muscovado; and storing the packed cacao pastillas de muscovado.