In today's video, we delve into the world of homemade cocoa powder and create some delicious treats with it. The shape and colorful shades of the cocoa pods never fail to amaze, with the reddish-brown ones being slightly larger than the green and yellow ones. After scraping the pulp from the cocoa pods, it ferments for a week until the white nibs disappear. Once the pulp is washed off and the seeds are dried under the sun, we fry them on a pan, peel, and pound them in a mortar to produce the rich cocoa powder. While this traditional method is straightforward, the industrial process is much more complex.
➡️ I used this homemade cocoa powder to prepare hot Wandu Appa, a sweet treat mixed with cocoa powder and cashews for teatime. The steamed Wandu Appa, split into four, resembled ripe sprouted cotton fruits. This sweet was a favorite of my father, who used to enjoy my grandmother’s delicious Wandu, Lawariya, Pittu, and Halapa. Seeing him over the moon with joy was priceless.
One of our beloved dishes is a paste (Thalapa) made with cocoa powder, rice flour, treacle, and coconut milk. This time, I decided to experiment with the recipe by adding fresh milk, brown sugar, cardamom powder, dark chocolate, china moss, and cocoa powder mixed with hot water. I poured this mixture into cups to set for dessert the next day. The result was an astonishing upside-down chocolate top that split and spewed like a volcano, leaving a tranquil valley-like appearance. My parents loved this delightful dessert.
➡️ In the evening, I made honey cones, a childhood favorite for my brother and me. We mixed rice flour, wheat flour, salt, and turmeric powder with water to make the dough, then molded it into cones using cinnamon sticks before deep-frying them. After caramelizing sugar, I poured it over the cones, adding cocoa powder for a unique twist on the sweetness we were used to.
Embrace nature, be good, do good, and enjoy life. May the Triple Gems bless you!
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