{"id":3810,"date":"2018-12-12T17:19:03","date_gmt":"2018-12-12T16:19:03","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/pincay-metate-60\/"},"modified":"2023-10-26T11:58:18","modified_gmt":"2023-10-26T09:58:18","slug":"pincay-metate-60","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2018\/12\/pincay-metate-60\/","title":{"rendered":"Pincay Metate 60%"},"content":{"rendered":"<p>This chocolate is a first among my productions i as it is a Raw cacao.<br \/>\nI took the best cocoa I had and had firsthand knowledge of fermentation and drying. Maximilian has always inspired me with confidence. I analyzed it from raw and looked for any pathogens that might be there and having been assured that it was bacteriologically perfect, I processed it RAW that is, without any but minimal mechanical treatment to get to produce it. It was hand-cleaned and stone-crushed as the ancient Mayans did, which is why I called it Metate, and I mixed it with wild cane sugar, raw, manually processed and slowly concentrated in the serro of Esmeraldas by a native Indian family. Then I hand-tempered it on marble and we shaped it. It is a severe chocolate with unique characteristics in its DNA as well.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This chocolate is a first among my productions i as it is a Raw cacao. I took the best cocoa I had and had firsthand knowledge of fermentation and drying. Maximilian has always inspired me with confidence. I analyzed it from raw and looked for any pathogens that might be there and having been assured [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1244,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,724,36],"tags":[],"yst_prominent_words":[],"class_list":["post-3810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-en","category-solidarity-cocoa","category-fairtrade-cocoa"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=3810"}],"version-history":[{"count":1,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3810\/revisions"}],"predecessor-version":[{"id":4487,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3810\/revisions\/4487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/1244"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=3810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=3810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=3810"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=3810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}