{"id":5312,"date":"2019-02-13T08:05:10","date_gmt":"2019-02-13T13:05:10","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5312"},"modified":"2022-10-13T17:12:36","modified_gmt":"2022-10-13T21:12:36","slug":"haitian-chocolate-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/haitian-chocolate-2\/","title":{"rendered":"Du cacao au chocolat pays"},"content":{"rendered":"\n<p><em>Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 12 novembre 2014.\u00a0 La mise \u00e0 jour inclut de nouvelles photos.\u00a0\u00a0<\/em><\/p>\n\n\n\n<p>Le temps a la mauvaise \u2013 ou bonne manie? \u2013 d\u2019influencer les d\u00e9sirs de nos papilles. Quand il fait chaud, tout naturellement, je ne peux m\u2019emp\u00eacher de vouloir un <a href=\"http:\/\/tchakayiti.com\/home\/fr\/fresco-lakay\/\">fresco<\/a>, par contre quand le temps est pluvieux et froid, je ne veux qu\u2019une boisson chaude et cr\u00e9meuse.<\/p>\n\n\n\n<p>Avec l\u2019arriv\u00e9e du temps d\u2019hiver \u2013 je m\u2019excuse de parler de saison quand nous n\u2019en avons pas vraiment dans la Cara\u00efbe \u2013 nous n\u2019avons que des jours sombres et un peu trop frais, pour ne pas dire froids au risque d\u2019insulter ceux qui vivent l\u2019hiver, \u00e0 mon go\u00fbt. Hier en particulier, alors que je regardais le ciel gris et ensuite le brouillard tout prendre autour de la maison, je ne pensais qu\u2019\u00e0 rejoindre mes draps avec une bonne tasse de chocolat chaud et la pluie comme musique de fond.<\/p>\n\n\n\n<p>Fort heureusement, j\u2019ai eu la chance, il y a quelques semaines, d\u2019assister \u00e0 la transformation de notre cacao local en boules de chocolat non-raffin\u00e9, connu chez nous sous le nom de chokola peyi, et ai donc du chocolat \u00e0 ma disposition.<\/p>\n\n\n\n<p>Sachant que certains d\u2019entre vous vivent d\u00e9j\u00e0 le vrai hiver, ou le vivront bient\u00f4t, je partage avec vous cette aventure chocolat\u00e9e en esp\u00e9rant qu\u2019elle vous apportera un peu de chaleur o\u00f9 que vous soyez.<\/p>\n\n\n\n<p>Je vous prie de noter qu\u2019il s\u2019agit v\u00e9ritablement d\u2019une version fait-maison et que par cons\u00e9quent les accessoires utilis\u00e9s sont plut\u00f4t traditionnels.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Le chokola peyi ou chocolat \u00e0 l\u2019ha\u00eftienne en six \u00e9tapes<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>S\u00e9chage:<\/strong> les graines sont extraites du cacao m\u00fbr, de couleur jaun\u00e2tre, et sont mises \u00e0 s\u00e9cher \u00e0 l&#8217;air sur une surface plane.<img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/11\/fresh-cacao-haiti-cacao-tchakayiti.jpg?resize=800%2C1200\" alt=\"Cocoa, the fruit which beans are turned into chocolate. | tchakayiti.com\" width=\"800\" height=\"1200\"  data-recalc-dims=\"1\"><\/li><li><strong>Torr\u00e9faction:<\/strong> les grains s\u00e9ch\u00e9s, maintenant de couleur fonc\u00e9e, sont grill\u00e9s jusqu&#8217;\u00e0 ce que la coque ext\u00e9rieure \u2013 \u00e0 ma grande surprise une fine membrane est attach\u00e9e aux grains de cacao, comme chez les pistaches \u2013 commence \u00e0 se d\u00e9tacher et les grains \u00e0 se fissurer.<\/li><li><strong>Refroidissement &amp; Epluchage:<\/strong> on laisse refroidir les grains de cacao grill\u00e9s pour ensuite les \u00e9plucher.<\/li><li><strong>Double passage au moulin:<\/strong> les f\u00e8ves pel\u00e9es sont broy\u00e9es deux fois au moulin. La premi\u00e8re \u00e9tape les r\u00e9duit en une poudre et la seconde lib\u00e8re la graisse du cacao ce qui transforme la poudre pr\u00e9alablement obtenue en une p\u00e2te mall\u00e9able.<img decoding=\"async\" src=\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/11\/grilled-cocoa-beans-haiti-feve-cacao-grille-tchakayiti.jpg?resize=800%2C1200\" alt=\"Believe it or not, these are roasted cocoa beans, the first step in the chocolate making process. | tchakayiti.com\" width=\"800\" height=\"1200\"  data-recalc-dims=\"1\"><\/li><li><strong>Emballage en boule:<\/strong> la p\u00e2te obtenue est ensuite roul\u00e9e en boules qui seront emball\u00e9es dans des feuilles de bananes. A noter que dans ce cas-ci des feuilles de cacaoyer ont \u00e9t\u00e9 utilis\u00e9es.<\/li><li><strong>Conservation:<\/strong> avec le temps, ces boules s\u00e8cheront et donneront les boules dures de chokola peyi qui ont apparemment une longue conservation lorsqu\u2019ils sont dans un lieu sec. En province, ils le conservent dans ce qu\u2019ils appellent galata, mais, n\u2019en ayant pas chez moi, je conserve les miens dans un r\u00e9cipient herm\u00e9tique.<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2014\/11\/haitian-chocolate-balls-haiti-chocolat-pays.jpg?resize=800%2C1200\" alt=\"These chocolate balls are made from scratch in Haiti. Read the blog to learn how cocoa is turned into chocolate the artisan way. | tchakayiti.com\" width=\"800\" height=\"1200\"  data-recalc-dims=\"1\"><\/li><\/ol>\n\n\n\n<p>Et voil\u00e0, nous avons maintenant assez de chocolat \u00e0 l\u2019ha\u00eftienne pour survivre le froid de l\u2019hiver. J\u2019esp\u00e8re que vous aimez votre chocolat noir et amer car c\u2019est ce que vous obtiendrez lorsque vous fondrez ces boules de chokola peyi agr\u00e9ment\u00e9es d\u2019\u00e9pices douces dans du lait bouillant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 12 novembre 2014.\u00a0 La mise \u00e0 jour inclut de nouvelles photos.\u00a0\u00a0 Le temps a la mauvaise \u2013 ou bonne manie? \u2013 d\u2019influencer les d\u00e9sirs de nos papilles. Quand il fait chaud, tout naturellement, je ne peux m\u2019emp\u00eacher de vouloir un fresco, par contre quand le temps est pluvieux et froid, je ne veux qu\u2019une boisson chaude et cr\u00e9meuse. Avec l\u2019arriv\u00e9e du temps d\u2019hiver \u2013 je m\u2019excuse de parler de saison quand nous n\u2019en avons pas vraiment dans la Cara\u00efbe \u2013 nous n\u2019avons que des jours sombres et un peu trop frais, pour ne pas dire froids au risque d\u2019insulter ceux qui vivent l\u2019hiver, \u00e0 mon go\u00fbt. Hier en particulier, alors que je regardais le ciel gris et ensuite le brouillard tout prendre autour de la maison, je ne pensais qu\u2019\u00e0 rejoindre mes draps avec une bonne tasse de chocolat chaud et la pluie comme musique de fond. Fort heureusement, j\u2019ai eu la chance, il y a quelques semaines, d\u2019assister \u00e0 la transformation de notre cacao local en boules de chocolat non-raffin\u00e9, connu chez nous sous le nom de chokola peyi, et ai donc du chocolat \u00e0 ma disposition. Sachant que certains d\u2019entre vous vivent d\u00e9j\u00e0 le vrai hiver, ou le vivront bient\u00f4t, je partage avec vous cette aventure chocolat\u00e9e en esp\u00e9rant qu\u2019elle vous apportera un peu de chaleur o\u00f9 que vous soyez. Je vous prie de noter qu\u2019il s\u2019agit v\u00e9ritablement d\u2019une version fait-maison et que par cons\u00e9quent les accessoires utilis\u00e9s sont plut\u00f4t traditionnels. Le chokola peyi ou chocolat \u00e0 l\u2019ha\u00eftienne en six \u00e9tapes S\u00e9chage: les graines sont extraites du cacao m\u00fbr, de couleur jaun\u00e2tre, et sont mises \u00e0 s\u00e9cher \u00e0 l&#8217;air sur une surface plane. Torr\u00e9faction: les grains s\u00e9ch\u00e9s, maintenant de couleur fonc\u00e9e, sont grill\u00e9s jusqu&#8217;\u00e0 ce que la coque ext\u00e9rieure \u2013 \u00e0 ma grande surprise une fine membrane est attach\u00e9e aux grains de cacao, comme chez les pistaches \u2013 commence \u00e0 se d\u00e9tacher et les grains \u00e0 se fissurer. Refroidissement &amp; Epluchage: on laisse refroidir les grains de cacao grill\u00e9s pour ensuite les \u00e9plucher. Double passage au moulin: les f\u00e8ves pel\u00e9es sont broy\u00e9es deux fois au moulin. La premi\u00e8re \u00e9tape les r\u00e9duit en une poudre et la seconde lib\u00e8re la graisse du cacao ce qui transforme la poudre pr\u00e9alablement obtenue en une p\u00e2te mall\u00e9able. Emballage en boule: la p\u00e2te obtenue est ensuite roul\u00e9e en boules qui seront emball\u00e9es dans des feuilles de bananes. A noter que dans ce cas-ci des feuilles de cacaoyer ont \u00e9t\u00e9 utilis\u00e9es. Conservation: avec le temps, ces boules s\u00e8cheront et donneront les boules dures de chokola peyi qui ont apparemment une longue conservation lorsqu\u2019ils sont dans un lieu sec. En province, ils le conservent dans ce qu\u2019ils appellent galata, mais, n\u2019en ayant pas chez moi, je conserve les miens dans un r\u00e9cipient herm\u00e9tique. Et voil\u00e0, nous avons maintenant assez de chocolat \u00e0 l\u2019ha\u00eftienne pour survivre le froid de l\u2019hiver. J\u2019esp\u00e8re que vous aimez votre chocolat noir et amer car c\u2019est ce que vous obtiendrez lorsque vous fondrez ces boules de chokola peyi agr\u00e9ment\u00e9es d\u2019\u00e9pices douces dans du lait bouillant.<\/p>\n","protected":false},"author":1,"featured_media":2313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1413,1433],"tags":[],"class_list":["post-5312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture-fr","category-sucre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Haitian Chocolate - Tchakayiti, Haiti Food &amp; Flavors<\/title>\n<meta name=\"description\" content=\"This article explains the steps of turning our locally grown cocoa into Haitian Chocolate, better known as chokola peyi, a dark and bittersweet chocolate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/fr\/haitian-chocolate-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haitian Chocolate - Tchakayiti, Haiti Food &amp; 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