White Coco Beans

The Coco bean is distinguished by an extremely thin skin and buttery flesh. Its cooking requires highly gentle thermodynamics (an imperceptible simmer): boiling too violently would cause mechanical collisions that destroy its fragile skin. Cooked with an aromatic garnish rich in collagen (pork rinds, pig trotters as in cassoulet), its starch is slowly released into the broth, creating a natural, thick, and velvety binding that coats each bean in a deeply sapid film.