Abstract
Disclosed is the process of making cacao spread enhanced with oregano. This is the following steps in processing cacao spread: a. preparing of 1 kilogram of cacao beans to be fermented for 6 to 7 days; b. drying of cacao beans for 5 to 6 days; c. pre- roasting of fermented cacao beans; d. cracking of pre- roasted cacao beans; e. winnowing the cracked cacao beans; f. roasting the winnowed cacao beans; g. grinding of cacao nibs for at least 3 to 4 rounds; h. refining the ground cacao nibs for an hour using a melanger; i. pouring of oregano juice to the refined ground cacao nibs; j. adding fresh milk or evaporated milk and white sugar to the ground nibs; and k. packing the resulting mixture. The products can be described as chocolate brown in color, with distinct aroma of oregano and cacao.