ON AIR MAGAZINE #35
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Tradition • Tradition / L’ air du temps<br />
les étapes : la récolte des cabosses, l’écabossage, le séchage et la<br />
correcte fermentation des fèves, leur parfaite torréfaction, leur métamorphose<br />
(broyage, conchage et tempérage) jusqu’à obtenir des recettes<br />
équilibrées se mariant délicieusement aux saveurs caribéennes.<br />
Alors, que diriez-vous de goûter aux gammes fruitées (maracuja,<br />
goyave, ananas…), aromatiques (menthe, rose de porcelaine, basilic…),<br />
from harvesting ripe cocoa pods, fermenting and drying the beans,<br />
to roasting them to perfection. Processing of the beans continues<br />
—cracking, winnowing, grinding, conching, tempering—until they<br />
become the primary ingredient of Naomi’s Caribbean-flavored chocolates.<br />
So, what do you say to trying original chocolates inspired by fruits<br />
(passion fruit, guava, pineapple), herbs (mint, porcelain rose, basil),<br />
2<br />
1-3. Cacaoyers • Cocoa / 2. Un chocolatier en plein travail • A confectioner hard at work<br />
onAir 35<br />
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