What is the most interesting edible you can create with whole coffee beans?

Image: Coffee Cherries

Here is an unusual but yummy & very interesting recipe made from the discarded part of the coffee cherry - cascara. Cascara is the dried fruit of the coffee cherry.

Cascara Chocolate

You will need:

a) Equipment:

1. Melangeur

2. Dehydrator

3. A chocolate tempering machine (optional)

b) Ingredients:

400g cascara

400g cocoa butter

200g sugar

Step 1:

Boil 2 litres of water, add to the cascara - steep for 3 minutes and then strain it.

(brewed cascara liquid can be used for making drinks)

Step 2:

Add cascara to dehydrator, dehydrate at 60 deg C for 12 hours.

The cascara should now be very dry & brittle

Step 3:

Melt cocoa butter, add to melangeur, add sugar and last - slowly add cascara. Conch for 48 - 72 hours.

Cascara chocolate is ready!

You can either temper this in a chocolate tempering machine and set into bars.

OR

Use it like a chocolate spread on a toast.

It’s yummy either way.

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(Based on a recipe shared by WBC champion, author & international coffee expert - James Hoffmann.)

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