Coco Stick st Lucian classification of tea as a hot drink. The process of creating this delicacy begins when cocoa pods are picked and then fermented for three weeks. The cocoa is then roasted inside a clay pot with the sun. When fully roasted, the beans are left to cool and the shells removed. They are then ground into a paste, rolled on a flat surface to get the cocoa stick.
Once the cocoa stick dries, it is grated and steeped in boiling water, along with your own preferred balance of spices, selecting from bowls of cinnamon, cardamom, fennel, nutmeg, bay leaf, and more. Sugar is added and a little milk or cream and some flour to make it thicker and more filling
Appearance,color, Max ,density At 15 ,c, Kg / M3, Max.,acidity (inorganic Acid),total Acid Number, Mgkoh/g Max
Distillation .
- Evaporation At 357,c, % By Volume, Min
- Final Boiling Point ,c (max)
- Flash Point (pensky Martens), ,c, Min
