Key Parameters
Temperature
25°C
20°C - 30°C
Time
10 days
7 days - 14 days
Equipment
Fermentation vesselDistillation apparatusHeat sourceCondenserCollection vessel
Steps
- 1.
Pulque de Cacao (Oaxaca, Mexico): Base spirit for traditional fermented beverage
- 2.
Cocoa Vinegar Reduction (Brazilian Amazon): Creates tart-sweet sauce for wild game dishes
- 3.
Chicha de Cacao (Ecuador): Fermented ceremonial drink with ceremonial importance