Greetings dear community. Recently touring the different tags of Steemit I came across Ulog, I began to explore the various publications to understand what it was and I felt special interest seeing that we can share our life experiences here, both ordinary and extraordinary, as well I decided to start today sharing with you a tradition that has been carried out in my family for many years. It is the making of chocolate for baking, also known as Cocoa.

Place the cocoa seeds in a metal tray and bake at a temperature between 170 and 180 ° C, for an approximate time of 40 minutes. The degree of roasting gives the cocoa its characteristic aroma and flavor while facilitating the peeling process. We remove the grains eventually using a long-handled pallet, this in order to avoid burning the grains and ensure that the cooking is uniform.

After being removed from the oven, the roasted beans are left to cool at room temperature for a few minutes and then proceeds to remove the shell or shell that covers them, pressing with your fingers grain by grain.

We gradually pour the peeled grains in a grinding machine (electric mill). The machine crushes the grains resulting in a thick and greasy paste; this is because the cocoa releases natural oils (cocoa butter) that moisten the mixture making it creamy.

Then add the aromatic ingredients and sweeteners to the ground mixture, add nutmeg, cinnamon, cloves, vanillin and finally add Panela , also called piloncillo, which is a natural sweetener completely free of chemicals. Once these ingredients are added, we proceed to grind everything together again obtaining a granulated mixture ready to be packed.

Then add the aromatic ingredients and sweeteners to the ground mixture, add nutmeg, cinnamon, cloves, vanillin and finally add also called panela or piloncillo, which is a natural sweetener completely free of chemicals. Once these ingredients are added, we proceed to grind everything together again obtaining a granulated mixture ready to be packed.