The Peanut Butters

peanut butter spread on breadWhich do you like?

There are rather hard and dry. You almost see no oil separating to top. It is getting harder and harder to get as you dig deeper. It is also harder to spread and feels dry in mouth. My assessment! This could be less grease or added with filler like cornstarch or wheat flour. If there is really no sign of oil separating to top, then some kind of emulsifier is mixed during the process, skim milk perhaps.

Fluid. If you are fan of the above described product, then, fluid kind might not be your type. It is probably due to two reasons. It is either no filler is mixed or too much oil is added. This has the advantage of creamier texture but expect a faster clear oil formation.

Chunky. It contains whole roasted peanut inside. It feels like crackers within a bread. Rather, a crackling in spread if you are eating the product as is. I prefer this as I enjoy the cracking sound. Whole roasted peanuts have the tendency to float so stirring it a bit before use is advised.

Chocopeanut. A friend of mind tried making this by mixing peanuts and cocoa nibs. The lowest possible proportion of nibs with acceptable chocolate flavor hardened the end product. He did not try using cocoa powder which I think is more suitable.

For the masses. The affordable which cost more or less twenty pesos and available in many sari-sari stores. Usually sweet, rough textured, visible peanut skins and some tiny bubbles. Often unlabeled and you never know who to go after in case of food poisoning.

If you are looking for all natural and unsweetened product. There is no other place to look at except for vegetarian shop. Just keep in mind that oil separation is a natural phenomenon and you can always stir it before use. Do not consume on the slightest sign of rancidity.

The Occurrence of White Cocoa Beans

It was not the first time I saw a yellow cocoa nib. However, it was the first time I got interested. It was different from the rest as its color is pale yellow and its taste is not somewhere near to regular nibs. It is not bitter at all.

roasted white cocoa nibs beans

The occurrence is rare. It seems like a missing gold in a beach. You see it when you least expected. Perhaps it was an abnormality. If it was not, then, a white chocolate could be more real. Remember, commercial white chocolates are technically not chocolates as it contain no cocoa solids.

Some readings.

Seeds are fairly soft and white to a pale lavender color. They become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white. Historically, white cacao was cultivated by the Rama people of Nicaragua.(wiki)

Some of the beans are white, not the usual purple. Those from the Marañón Canyon are about 40 percent white.

White beans have fewer bitter anthocyanins, produce a more mellow-tasting, less acidic chocolate. They are mutations that happen when trees are left undisturbed for hundreds of years. According to Dr. Meinhardt. Telling which pod and which seed will have white color is impossible (Mr. Pearson).

Chocolate made from 100 percent white beans is extremely expensive. It is not related to commercial white chocolates. (