How to start a chocolate?On this question even a child knows the answer.Chocolate begins with cocoa.This product has the same name as the tree on which it grows.The fruits of cocoa are widely used in the manufacture of sweets, also are preparing a delicious drink.
history
first mention of cocoa found in writings dating back to 1500 BC.On the southern Gulf Coast Olmec people lived.Its representatives have used this product for food.Later information about this fruit appears in historical writings and drawings of the ancient Mayans.They believed the cocoa tree sacred and believed that it was presented to mankind gods.The drink made from these beans can only drink chiefs and priests.Later, the Aztecs adopted the culture of cultivation of cocoa and the preparation of a divine drink.These fruits were so valuable that they could buy a slave.
first Europeans to try the drink that is prepared from cocoa was Columbus.But the famous explorer is not appreciated it.Perhaps the reason for it was an unusual taste of the drink.And perhaps reason was that chokolatl (called so natives) was prepared with the addition of many ingredients, including pepper.
little later on the same territory comes the Spaniard Cortez (conqueror of Mexico), which was also presented to the local drink.And soon, cocoa appears in Spain.In 1519 begins the history of cocoa and chocolate in Europe.For a long time these products were available only nobility and the monarchy, and for 100 years has not exported outside the territory of Spain.After some time, the fruits of all the overseas began to spread across Europe, instantly gaining fans and admirers.
All this time cocoa was used for the preparation of fine drink.And only when the beans have reached Switzerland, the local pastry manufactured solid chocolate bar.But for a long time, these goodies were available only to the nobility and the wealthy.
General
cocoa tree is an evergreen.Its botanical name - Theobromacacao.At the height it can reach 15 meters, but such instances are rare.The most common tree height does not exceed 8 meters.The leaves are large, shiny, have a dark green color.Cocoa-colored ones, up to 1 cm in diameter, the petals have a yellow or red tint.They are located directly on the tree trunk on small petioles, peduncles.The fruit can weigh up to 0.5 kg and a length of up to 30 cm. In form they resemble a lemon, in the middle of which you can see the seeds of a length of about 3 cm. The pulp of the fruit can be up to 50 seeds.If we translate the name of the plant from the Latin, you get a "food of the gods."The cocoa tree grows in South America, Southeast Asia, Australia and West Africa.
cultivation of this plant - it is hard work, as in the care of it is very whimsical.For a good and regular fruiting requires high temperature and constant humidity.This climate is found only in the equatorial belt.It is also necessary to plant cacao tree in an area where it will not be exposed to direct sunlight.Around the need to grow the trees, which will create a natural shade.
composition cacao
Analyzing the composition of cocoa, may be a long time to enumerate the elements and substances contained in it.In recent years, many have been paying great attention to the raw cocoa beans and consigning them to the so-called "superfudam."This view was carefully studied and the final data about it yet no one gives.
Useful properties
Cocoa contains many different substances and trace elements that act on the human body.Some of them are beneficial, others may do harm.
elements such as fats, carbohydrates, vegetable protein, starch, organic acids beneficial to human health.Vitamins B, A, E, minerals, folic acid - all this is also necessary for the proper functioning of our body.The drink made from cocoa powder, perfectly toned, and quickly saturates.You can drink it, even those who are on a diet, but it should be limited to one cup a day.
also useful and chocolate, which is composed of more than 70% of cocoa.He not only has a positive effect on the heart and blood vessels, but also an excellent anti-oxidant (such as green tea and apples).
People who are engaged in heavy physical work, it is recommended to use beans that have not undergone thermal treatment.This product is perfectly restores strength and muscles.Also, it is recommended to be added to food to athletes experiencing regular exercise.
Contraindications
Cocoa is not recommended for use during pregnancy.The reason is that substances contained in the fruits of this tree inhibit calcium absorption.But this element is very important in the development of the fetus.Therefore it is necessary to take time off from foods containing large amounts of cocoa, or to limit their use.
Also, the cocoa beans includes 0.2% caffeine.It is worth considering the introduction of such a product in the diet of baby food.
Grades
quality and flavor of the product depends not only on the variety, but also the place where the cocoa tree grows.It also affects the temperature and humidity of environment, soil, and precipitation.
"Forastero"
It is the most popular type of cocoa.The world production is ranked 1st overall and 80% of the total harvest.This is due to the fact that the tree grows rapidly and gives high regular collection of cocoa beans.Produced from the fruits of this type of chocolate has a slightly sour taste with typical bitterness.It grows in Africa and in Central and South America.
"Criollo"
place this kind of growth - Mexico and Central America.The trees produce a large harvest, but are highly susceptible to diseases and external influences.On the market there are up to 10% of the cocoa species.Chocolate is made from it, it has a delicate flavor and unique taste slabogorkogo.
"Trinitario"
This Variety derived from a cross between "Criollo" and "Forastero".The fruits have a lasting fragrance, and the tree of cocoa beans is less prone to various diseases, reducing the risk of crop loss and does not require the use of various chemicals to treat.Due to the fact that a variety obtained as a result of crossing two of the best kinds of chocolate produced from it, has a pleasant bitterness and an exquisite flavor.Cultivated this kind in Asia, Central and South America.
"National"
Cocoa beans of this type has a unique lasting fragrance.However, these trees grow quite difficult.In addition, they are susceptible to diseases.Therefore, to meet this type of cocoa on the shelves or in chocolate can be extremely rare.Grown varieties in South America.
Cocoa cosmetology
Cocoa butter due to its properties and has been used in cosmetics.Of course, for use in the field, it must be of high quality and unrefined.Natural cocoa butter has a yellow-cream color and light characteristic odor of the fruit from which it is cooked.Such a product rich in polysaccharides, vitamins, vegetable protein, iron and many other substances.He is also a strong antioxidant.
Very often, cocoa butter is used in masks, after which the skin becomes more resistant to sunlight and cold.Natural melting temperature of the product reaches 34 degrees before being used it must be heated in a water bath.The skin easily absorbs oil, after which it becomes well hydrated.Also, thanks to cocoa butter relieves irritation, improves skin elasticity and accelerates the healing of small wounds.
production
In the modern world, perhaps, it is practically impossible to meet someone who does not know about chocolate and cocoa.As used in the confectionery business, medicine and cosmetic products of the tree firmly established on the world market, and there occupy a significant part of the turnover.Therefore, the production of cocoa is a profitable business, which brings the year-round income.This is due to the fact that the evergreen tree and grows in places where the sun is always present, heat and moisture.In one year, going 3-4 harvests.
After planting saplings the first fruits appear already in the fourth year of life of the tree.Flowers bloom in the cocoa trunk and thick branches, there are formed and mature beans.Different varieties of the fruit when ready to take on various colors: brown, brown or maroon.
harvesting and processing
fruits of cocoa tree trunk cut with a sharp knife, and immediately sent for processing.In the workshop the fruit is cut, take out the beans, spread them in banana leaves and they also cover the top.The process of fermentation, which can last from 1 to 5 days.During this period, cocoa beans get subtle taste and the bitterness is removed and the acid.
Then the fruit are dried for 1-1.5 weeks with regular stirring of 1 times a day.During this time they have to lose 7% moisture.After drying and sorting the beans can be packaged in natural jute sacks and stored for several years.
How to make cocoa powder and cocoa butter
for oil dried fruits roasted cocoa and sent under a hydraulic press.Consequently, the yield an oil which, after treatment is applied in the confectionery industry for the manufacture of chocolate.Bagasse triturated and screened through a sieve.As it turns cocoa powder.Then it is packed and shipped for sale.
