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American actress, writer and comedian
marriedbiography.com
- Farah " Cocoa " Brown (born October 9, 1974) is an American actress, writer and comedian. She is best known for playing Jennifer in For Better or Worse and Lytia in The Single Moms Club.
en.wikipedia.org/wiki/Cocoa_Brown
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Farah " Cocoa " Brown (born October 9, 1974) is an American actress, writer and comedian. She is best known for playing Jennifer in For Better or Worse and Lytia in The Single Moms Club.
Sep 19, 2024 · Colour: non-fat cocoa solids are brown while cocoa butter is pale yellow, solid at room temperature. Nutrients and flavonoids: non-fat cocoa solids have mainly carbohydrates and proteins with more flavonoids. Cocoa butter is mainly fatty acids with fewer micronutrients.
COCOA BROWN is undeniably one of the most talented performers of this era. The Newport News, Virginia native, born Farah Brown, assails her craft with such passion and soul searching veracity, when she claims the stage the ensuing act is nothing short of a force of nature.
- January 1, 1
- 1.65 m
- Newport News, Virginia, USA
Displayed at right is the color cocoa brown. At a hue of 25, it is classified as an orange-brown.
- Overview
- Cultivation and processing
- History
cocoa bean, seed of the cacao tree (Theobroma cacao), which is used to create cocoa and cocoa butter, key ingredients of chocolate. The beans themselves can be crushed or chopped into “nibs” for a variety of culinary uses, from salad dressing to ice cream toppings; they can also add thickness to a sauce or texture to a cake. The flavours tend to be...
After four years a mature cacao tree produces fruit in the form of elongated pods that range in colour from bright yellow to deep purple. A single tree may yield up to 70 such fruits annually, and the fruits ripen in less than six months. Each pod has numerous ridges running along its length and holds 20 to 60 seeds, the cocoa beans, arranged around the long axis of the pod. The oval seeds are about 2.5 cm (1 inch) long and are covered with a sweet sticky white pulp.
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Harvesting of cocoa beans can proceed all year, but the bulk of the crop is gathered in two flush periods occurring from October to February and from May to August. The ripe seed pods are cut from the trees and split open with a machete. The beans, removed from the pods with their surrounding pulp, are accumulated in leaf-covered heaps, in leaf-lined holes dug in the ground, or in large shallow boxes perforated at the bottom to provide for drainage.
The beans with their pulp are fermented for one to seven days, depending on the type and grade. Frequent turnings dissipate excess heat and provide uniformity. During fermentation the juicy sweatings of the pulp are drained away, the germ in the seed is killed by the increased heat, and flavour development begins. The beans become plump and full of moisture, and the interior develops a reddish brown colour and a heavy sharp fragrance. The fermented beans are sun-dried or kiln-dried to reduce moisture content to 6–7 percent and are bagged for shipment.
The fermented and dried cocoa beans are then typically roasted. Roasting develops flavour, reduces acidity and astringency, lowers moisture content, deepens colour, and facilitates shell removal. After roasting comes a cracking and fanning (winnowing) process, in which machines crack the shells and then separate them from the heavier nibs by means of blowers. Nibs can be sold or further processed. Grinding releases the fat, or cocoa butter, and forms a paste, called chocolate liquor or cocoa mass. The chocolate liquor is pressed and pulverized into cocoa powder to make chocolate.
The cacao tree was cultivated more than 3,000 years ago by the Maya, Toltec, and Aztec peoples, who prepared a beverage from cocoa beans (sometimes using it as a ceremonial drink) and also used the beans as currency. The Maya considered chocolate to be the food of the gods and held the cacao tree to be sacred. For the Aztec people, the drinks made ...
Oct 20, 2022 · With so many options — from Dutch to natural to black — cocoa powder gets confusing. Here's your guide to different types and how to use them.
The cocoa bean, also known simply as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
