There are three main chocolate legumes used in making Candy,
Criollo, Forastero, and Trinitario. Criollo is the rarest and the most costly
wide range of the bean. It can be found in Central America, the Caribbean
islands, and the northern areas of the South American states. Criollo is
especially difficult to develop and is susceptible to ecological risks
therefore it is a low amount of legumes per shrub. Its taste is sensitive, low in traditional
Candy taste but is known for its long-lasting results.
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