Where does chocolate begin? Even a child knows the answer to this question. Chocolate starts with cocoa. This product has the same name as the tree it grows on. Cocoa fruits are widely used in the production of sweets, they are also used to make a delicious drink.
History
The first mentions of cocoa are found in writings dating back to 1500 BC. The Olmec people lived on the southern coast of the Gulf of Mexico. Its representatives used this product for food. Later, information about this fruit appears in historical writings and drawings of the ancient Mayan people. They considered the cocoa tree sacred and believed that it was presented to mankind by the gods. A drink made from these beans could only be drunk by chiefs and priests. Later, the Aztecs adopted the culture of growing cocoa and preparing a divine drink. These fruits were so valuable that they could buy a slave.
The first European to taste a drink made from cocoa was Columbus. But the famous navigator did not appreciate it. Perhaps the reason for this was the unusual taste of the drink. And maybethe reason was that chocolatl (as the natives called it) was prepared with the addition of many ingredients, including pepper.
A little later, the Spaniard Cortes (the conqueror of Mexico) arrives in the same territories, who was also presented with a local drink. And soon cocoa appears in Spain. In 1519, the history of cocoa and chocolate in Europe begins. For a long time, these products were available only to the nobility and monarchs, and for 100 years they were not exported from the territory of Spain. After some time, overseas fruits nevertheless began to spread throughout Europe, instantly gaining fans and connoisseurs.
All along, cocoa has been used to make a gourmet drink. And only when the beans reached Switzerland, the local confectioner made a hard chocolate bar. But for a long time, these delicacies were available only to the nobility and the rich.
General information
The cocoa tree is evergreen. Its botanical name is Theobromacacao. In height, it can reach 15 meters, but such specimens are extremely rare. Most often, the height of the trees does not exceed 8 meters. The leaves are large, shiny, have a dark green color. Cocoa flowers are small, up to 1 cm in diameter, the petals have a yellow or red tint. They are located directly on the tree trunk itself on small petioles-peduncles. Fruits can weigh up to 0.5 kg and reach a length of 30 cm. They resemble a lemon in shape, in the middle of which you can see seeds about 3 cm long. Up to 50 seeds can be in the pulp of the fruit. If we translate this name of this plant from Latin, thenget "food of the gods." The cocoa tree grows in South America, Southeast Asia, Australia and West Africa.
Growing this plant is hard work, as it is very whimsical in care. Good and regular fruiting requires high temperatures and constant humidity. Such a climate is found only in the equatorial strip. It is also necessary to plant a cocoa tree in an area where direct sunlight will not fall on it. Trees should grow around, which will create a natural shadow.
Composition of cocoa fruits
Determining the composition of cocoa, you can list the elements and substances that make up it for a long time. Recently, many have begun to pay great attention to raw cocoa beans and rank them among the so-called "superfoods". This opinion is being carefully studied, and no one has yet given final data on this.
Useful properties
The composition of cocoa includes many different substances and trace elements that affect the human body. Some of them are beneficial, others can be harmful.
Microelements such as fats, carbohydrates, vegetable protein, starch, organic acids have a beneficial effect on human he alth. Vitamins B, A, E, minerals, folic acid - all this is also necessary for the proper functioning of our body. A drink made from cocoa powder perfectly tones and quickly saturates. It can be drunk even for those who are on a diet, only limited whenthis is followed by one glass a day.
Also useful is chocolate, which contains more than 70% cocoa. It not only has a beneficial effect on the heart and blood vessels, but is also an excellent antioxidant (like green tea and apples).
People who do heavy physical work are advised to consume uncooked beans. This product perfectly restores strength and muscles. It is also recommended to be added to food for athletes who experience regular physical activity.
Contraindications
Cocoa is not recommended for women during pregnancy. The reason is that the substances found in the fruits of this tree interfere with the absorption of calcium. And this element is very important in the development of the fetus. Therefore, it is worth giving up products containing a large amount of cocoa for a while, or limiting their use as much as possible.
Also, cocoa beans contain 0.2% caffeine. This should be taken into account when introducing such a product into the diet of baby food.
Varieties
The quality, taste and aroma of this product depend not only on the variety, but also on the place where the cocoa tree grows. It is also affected by the temperature and humidity of the environment, soil and rainfall.
Forastero
This is the most popular type of cocoa. In world production, it occupies 1st place and accounts for 80% of the total crop. This is due to the fact that the tree grows quickly and gives a regular high collection of cocoa beans. Chocolate made from the fruit of this specieshas a slightly sour taste along with a characteristic bitterness. It grows in Africa, as well as in Central and South America.
Criollo
This species is native to Mexico and Central America. Trees give a large harvest, but are highly susceptible to disease and external influences. Up to 10% of this type of cocoa is represented on the market. The chocolate made from it has a delicate aroma and a unique slightly bitter taste.
Trinitario
This is a bred variety obtained from crossing Criollo and Forastero. The fruits have a persistent aroma, and the cocoa bean tree is less susceptible to various diseases, which reduces the risk of crop loss and does not require the use of various chemicals for treatment. Due to the fact that the variety was obtained by crossing the two best types, chocolate made from it has a pleasant bitterness and an exquisite aroma. This species is cultivated in Asia, Central and South America.
National
Cocoa beans of this species have a unique persistent flavor. However, such trees are quite difficult to grow. In addition, they are prone to disease. Therefore, it is extremely rare to find this type of cocoa on the shelves or as part of chocolate. The variety is grown in South America.
Cocoa in cosmetology
Cocoa butter, due to its properties, has also been used in cosmetology. Of course, for use in this area, it must be of high quality and unrefined. Natural cocoa butter has a yellowish-cream color and is lightthe characteristic smell of the fruit from which it is prepared. Such a product is rich in polysaccharides, vitamins, vegetable protein, iron and many other substances. It is also a strong antioxidant.
Very often, cocoa butter is used in masks, after which the skin becomes more resistant to sunlight and cold. The natural melting point of this product reaches 34 degrees, so it must be heated in a water bath before use. The skin easily absorbs the oil, after which it becomes well hydrated. Also, thanks to cocoa butter, irritation is relieved, skin elasticity increases and the healing of small wounds is accelerated.
Production
In today's world, perhaps, it is almost impossible to meet a person who would not know about chocolate and cocoa. Being used in confectionery, medicine and cosmetology, the products of this tree have firmly established themselves in the world market, and occupy a significant part of the turnover there. Therefore, cocoa production is a profitable business that brings year-round profit. This is due to the fact that the tree is evergreen and grows in places where the sun, heat and moisture are constantly present. Up to 3-4 crops are harvested in one year.
After planting a young seedling, the first fruits appear already in the fourth year of the tree's life. Cocoa flowers bloom on the trunk and thick branches, beans are formed and ripen there. In different varieties, when ready, the fruits acquire a different color: brown, brown or darkburgundy.
Harvesting and processing of crops
Cocoa fruits are cut from a tree trunk with a sharp knife and immediately sent for processing. In the workshop, the fruit is cut, the beans are taken out, laid out on banana leaves and covered with them from above. The fermentation process begins, which can last from 1 to 5 days. During this period, the cocoa beans develop a subtle flavor and the bitterness and acid are removed.
Further, the resulting fruits are dried for 1-1.5 weeks with regular stirring once a day. During this time, they should lose 7% moisture. After drying and sorting, the beans can be packed in natural jute bags and stored for several years.
How cocoa powder and cocoa butter are made
For the production of oil, dried cocoa fruits are roasted and sent under a hydraulic press. As a result, an oil is obtained, which, after processing, is used in the confectionery industry to make chocolate. The cake is ground into powder and sifted through a sieve. This is how cocoa powder is obtained. Then it is packaged and sent for sale.
