I wrote this article a few years ago for a now defunct blog. I loved writing this and I hope you will find it as helpful as I did in appreciating one of the greatest foods on earth!
Types and Origins
The Aztecs were the first to use the cacao bean for an intoxicating drink they liked to call 'xocoati'. However, it wasn't until 1819 that the first chocolate bar was made in Switzerland and chocolate was only invented in 1875! (Click here for a more detailed chronology of chocolate's history.)
Cacao is grown in countries within 10 degrees north and south of the equator. Nearly two thirds of cacao comes from West Africa (the majority comes from the Ivory Coast) while the other top cacao producing countries are Indonesia, Ghana, Nigeria, Brazil, Cameroon, Ecuador, Dominican Republic, Papua New Guinea, Malaysia, Columbia and Mexico (International Cocoa Organization). The tree produces fruits (pods) which are more than a foot long and contain 20-40 'cacao beans' covered in a pink, sweet-sour pulp.
There are three types of cocoa beans:
Criollo originates from Mexico and Central America offering high quality cacao beans with a low yield.
Forastero is mainly cultivated in Africa and constitutes for approximately 80% of the
world's cacao. This tree grows faster and gives a higher yield than other types of cacao.
Trinitario is a cross between Forastero and Criollo and is cultivated mainly in Central America, South America and Asia.
The Aztecs were the first to use the cacao bean for an intoxicating drink they liked to call 'xocoati'. However, it wasn't until 1819 that the first chocolate bar was made in Switzerland and chocolate was only invented in 1875! (Click here for a more detailed chronology of chocolate's history.)
Cacao is grown in countries within 10 degrees north and south of the equator. Nearly two thirds of cacao comes from West Africa (the majority comes from the Ivory Coast) while the other top cacao producing countries are Indonesia, Ghana, Nigeria, Brazil, Cameroon, Ecuador, Dominican Republic, Papua New Guinea, Malaysia, Columbia and Mexico (International Cocoa Organization). The tree produces fruits (pods) which are more than a foot long and contain 20-40 'cacao beans' covered in a pink, sweet-sour pulp.
There are three types of cocoa beans:
Criollo originates from Mexico and Central America offering high quality cacao beans with a low yield.
Forastero is mainly cultivated in Africa and constitutes for approximately 80% of the
world's cacao. This tree grows faster and gives a higher yield than other types of cacao.
Trinitario is a cross between Forastero and Criollo and is cultivated mainly in Central America, South America and Asia.
Cultivation
Once the cacao fruits are picked, they are opened and the pulp and beans put into large containers. The beans and then transferred to wooden crates or baskets with banana leaves in between and on top and left to ferment for between two and seven days - depending on the variety of bean. Beans that are fermented for longer periods of time become more aromatic.
After being fermented, the cacao beans are dried, preferably by the sun, or electric dryers. This process takes 1-2 weeks during which the beans change from a reddish brown colour to dark brown. Finally, the beans are polished by a machine (polishing had previously been done by 'dancers' who polished the beans with their feet in a dance-like manner). At this point, the cacao beans are packed for export to cocoa and chocolate manufacturers.
Once the cacao fruits are picked, they are opened and the pulp and beans put into large containers. The beans and then transferred to wooden crates or baskets with banana leaves in between and on top and left to ferment for between two and seven days - depending on the variety of bean. Beans that are fermented for longer periods of time become more aromatic.
After being fermented, the cacao beans are dried, preferably by the sun, or electric dryers. This process takes 1-2 weeks during which the beans change from a reddish brown colour to dark brown. Finally, the beans are polished by a machine (polishing had previously been done by 'dancers' who polished the beans with their feet in a dance-like manner). At this point, the cacao beans are packed for export to cocoa and chocolate manufacturers.
Manufacturing
After roasting and winnowing (removing the outer shell from the cacao bean) the beans are ground, generating enough heat to melt the cocoa fat into a liquid. Pressure is applied to the slightly heated cocoa liquid to remove the fat (also called cocoa butter).
Into Cocoa:
The remaining coco solids are then ground into a cocoa powder.
Helpful Hint: Dutched cocoa is treated with potassium carbonate to make it alkaline. This gives a darker colour and a stronger flavour. Natural cocoa powder (which most recipes call for) has a higher acidity. Therefore, in recipes calling for natural cocoa, baking soda may be used. However, baking soda should not be used with Dutched cocoa unless an acidic ingredient is added (i.e. orange juice or sour cream).
Into Chocolate:
The cocoa liquid and sugar are mixed and ground down for a long period of time. Cocoa butter is added as well as emulsifier and flavouring agents - especially vanilla. During this grinding process, the mixture becomes smooth. Then, the mixture is conched: mixed, heated, agitated and aerated for 24 hours.
The final step before molding the chocolate is to temper it by mixing melted chocolate at a controlled temperature until tiny chocolate crystals are formed. Finally the chocolate can be molded and then cooled rapidly.
Check out this great interactive diagram that explains and shows visuals of the chocolate making process from picking the fruit to molding your favourite chocolate bar!
Check out more information on the different types of chocolate by clicking here.
Now here's what you've been waiting for....
After roasting and winnowing (removing the outer shell from the cacao bean) the beans are ground, generating enough heat to melt the cocoa fat into a liquid. Pressure is applied to the slightly heated cocoa liquid to remove the fat (also called cocoa butter).
Into Cocoa:
The remaining coco solids are then ground into a cocoa powder.
Helpful Hint: Dutched cocoa is treated with potassium carbonate to make it alkaline. This gives a darker colour and a stronger flavour. Natural cocoa powder (which most recipes call for) has a higher acidity. Therefore, in recipes calling for natural cocoa, baking soda may be used. However, baking soda should not be used with Dutched cocoa unless an acidic ingredient is added (i.e. orange juice or sour cream).
Into Chocolate:
The cocoa liquid and sugar are mixed and ground down for a long period of time. Cocoa butter is added as well as emulsifier and flavouring agents - especially vanilla. During this grinding process, the mixture becomes smooth. Then, the mixture is conched: mixed, heated, agitated and aerated for 24 hours.
The final step before molding the chocolate is to temper it by mixing melted chocolate at a controlled temperature until tiny chocolate crystals are formed. Finally the chocolate can be molded and then cooled rapidly.
Check out this great interactive diagram that explains and shows visuals of the chocolate making process from picking the fruit to molding your favourite chocolate bar!
Check out more information on the different types of chocolate by clicking here.
Now here's what you've been waiting for....
Nutrition Information
Here's the scoop on what is actually in cocoa beans.
Fat:
More information about health benefits and nutrients in chocolate can be found at:
Chocolate's Potential Health Benefits
Chocolate & Cocoa: 'Healthy' Benefits or Negative Health Effects?
Information used in this post was found at: http://www.cacaoweb.net
Click here for some of my favourite chocolate recipes!
Here's the scoop on what is actually in cocoa beans.
Fat:
- contains 50% fat
- comprised of two saturated fatty acids (palmitic and stearic) and mono-unsaturated acid (oleic)
- contains a lot of carbohydrates, mainly starch and soluble and insoluble dietary fibers
- sugar is added during manufacturing
- contains polyphenols (similar to those found in wine) which are compounds called flavonoids which are found in the non-fat portion of the cocoa bean
- mild stimulant with mild diuretic action
- can be toxic to animals like dogs, cats, parrots and horses
- contains low amount of caffeine (lower than amounts found in coffee)
- antidepressant and stimulant similar to dopamine and adrenaline
- cocoa can increase the level of serotonin in the brain
- Contains magnesium, calcium, iron, zinc, copper, potassium and manganese
- Contains vitamins A, B1, B2, B3, C # and pantothenic acid
More information about health benefits and nutrients in chocolate can be found at:
Chocolate's Potential Health Benefits
Chocolate & Cocoa: 'Healthy' Benefits or Negative Health Effects?
Information used in this post was found at: http://www.cacaoweb.net
Click here for some of my favourite chocolate recipes!