Cocoa beans

Anyone who at least once tasted a fragrant drink made from cocoa beans or ate a piece of chocolate will forever remain an adherent of this amazing product. In the confectionery art of the whole world, there is, perhaps, not a single ingredient that cannot be replaced by anything else. A variety of types, tastes, an incredible number of combinations make cocoa beans number one for all culinary specialists, as well as for people who give their preference to a fragrant aftertaste. But not only this advantage makes cocoa the most famous product. Its beneficial properties for the human body are simply incalculable.

A bit of history

The cocoa tree is native to South America. The first mention of a valuable tart drink is associated with the ancient people – the Aztecs. More than 4 thousand years ago, they roasted cocoa beans, ground, added water and spices and got a drink called “chocolatl” (bitter water). Interestingly, they drank it chilled. Only the emperor had the right to use this invigorating drink.

Spanish conquistador Hernán Cortés discovered this product for Spain through his trip to Mexico. With the arrival of legumes in Europe at the beginning of the XNUMXth century, the drink began to be prepared with the addition of sugar and drunk hot. As before, only the highest nobility could afford a delicacy. However, due to its bitter taste, excessive fat content and astringency, “bitter water” has not gained much popularity.

“Food of the Gods” (Theobroma cacao) – this name was given to cocoa by the creator of a unified system of classification of flora and fauna, Carl Linnaeus.

It took a long time before a drink made from cocoa beans gained popularity among all segments of the population because of its extraordinary taste. This was made possible thanks to the Dutch merchant Konrad van Houten, who in 1828 extracted oil from beans using a press he designed. It took another 20 years before the so-called “chocolate for eating” was created, and sugar and butter were added to the crushed powder.

Each major confectionery factory has its own unique recipe for making chocolate from cocoa beans. An interesting fact is that the recipe for such a world-famous culinary masterpiece as the Sacher cake (named after the Austrian confectioner Franz Sacher, who created a chocolate cake with a unique taste in 1882) is now stored in a Swiss bank safe.

Botanical characteristic

South American countries are known for their humid tropical climate, which is a favorable environment for the growth of the cocoa tree. In the shade of the rainforest, this evergreen tree with wide spreading oval leaves feels best.

Cocoa (Theobroma cacao L.) belongs to the Sterculia family, now Malvaceae.

In the wild, the tree reaches up to 12 meters in height. Man has adapted to cut the tree so that it grows up to 5 meters on plantations, which is convenient when harvesting. This culture does not tolerate direct sunlight, so “chocolate trees” are planted in plantings of avocados, mangoes, bananas. The trunk of a tree up to 30 cm in diameter, straight, with a yellowish-brown bark. The leaves are thin, elliptical in shape up to 40 cm long and 15 cm wide.

Harvesting and further processing

The cocoa tree bears fruit all year round. It begins to bloom at 5 years old. Its distinctive feature is that the flowers are located directly on the trunk and branches. The flowers are white-pink, smell unpleasant, which attracts flies and midges, which pollinate it.

The fruits are large, hard, up to 30 cm long and 20 cm in diameter, similar to small melons. They weigh from 200 to 800 g, maturation occurs within 4-5 months, the color is from yellow-orange to purple-red. Inside the fruit are from 30 to 60 seeds. A good fruit produces up to 2 kg of cocoa beans per year.

The fruits ripen one by one, so they are harvested selectively with a machete. This process is time-consuming, further processing of the fruit also requires manual labor. Each fruit is cut into several parts, from there the pulp is taken along with the beans. If you think that this is the end of the harvesting process, then … no.

Further processing includes such a complex process as fermentation, but simply the process of fermentation, decay. As a result, the growth of microorganisms and chemical processes occur with the release of heat up to 50 degrees. Thanks to this, after 10 days, finally, a chocolate taste and an incomparable cocoa aroma appear. The brownish, butter-sweet flavored beans are then sent to special dryers or dried in the sun (which is much less valued) to reduce their moisture content from 60% to 8%. After that, a valuable product for the confectionery industry is packed in jute bags and exported to different countries of the world.

Exporters and consumers

Cacao trees are grown mostly in Africa (60%), Asia and South America (30%). Currently, the main exporting countries of cocoa beans are:

• Ivory Coast;
• Ghana;
• Nigeria;
• Cameroon;
• Indonesia;
• Papua New Guinea.

European countries consume cocoa (70%): the Netherlands, Belgium, France, Germany, Great Britain, and also the USA (20%).

Chemical composition

Cocoa beans are rich in vitamins and minerals ^[1]. Their energy value is more than 530 kcal.

The chemical composition of cocoa beans includes ^[1]:

• vitamin A;
• B vitamins (thiamine, riboflavin, pantothenic acid and folic acid, pyridoxine, cobalamin);
• vitamin E;
• vitamin H;
• vitamin RR.

An interesting fact is that a cup of cocoa brewed with milk contains from a daily dose:

• vitamin B12 – 45%;
• vitamin A – 15%;
• folic acid – 6%;
• calcium – 300 mg;
• carbohydrates – 30 mg;
• fat – 9 mg;
• protein – 10 mg;
• magnesium – 50 mg.

Cocoa bean oil contains a fairly large amount of acids such as:

• oleic (omega-9);
• stearic;
• palmitic;
• arachidic ^[2].

Useful properties and contraindications

Let’s leave a little taste of this wonderful product and pay attention to its positive effect on the human body. ^[3][4]. So:

1. Improvement of the cardiovascular system is associated with the presence of theobromine substance in the product, which has a therapeutic effect on the entire system, participates in the blood circulation process, strengthens blood vessels, stimulates the heart, helps in delivering oxygen to the myocardium, stimulates mental activity ^[5][6][7].
2. A powerful antioxidant due to polyphenol, which has immunomodulatory properties, strengthens the protective functions of the body, helps protect human hair, skin, and nails from the effects of an aggressive environment ^[8][9].
3. Prevention of ophthalmic diseases. Beta-carotene, contained in high concentrations in cocoa beans, has a beneficial effect on the functioning of the optic nerve, protects the cornea, prevents such a serious eye disease as hemeralopia (night blindness), and is also involved in the complex therapy of ophthalmic diseases.
4. Natural antidepressant. Useful substances contained in cocoa beans help to cope with anxiety, apathy, relieve tension, improve emotional state, and normalize sleep. Caffeine activates mental activity, relieves chronic fatigue ^[10]. Regular consumption of cocoa products has a positive effect on the entire nervous system as a whole.
5. Weight normalization. The presence of a large number of nutrients suppresses the feeling of hunger and converts them into energy. It is not for nothing that nutritionists have developed “chocolate diets”, where the main food product is a natural ingredient – cocoa.
6. Improving the functioning of the thyroid gland and the endocrine system.
7. Rejuvenation and preservation of youth is due to the high content in the product of B vitamins or, as they are often called, beauty vitamins, which are natural antioxidants. Substances such as thiamine and collagen, which regulate all metabolic processes in the body, are also contained in this valuable product. ^[11][12]. It is used as part of lipstick, in face masks and in the famous chocolate wraps for weight loss, improving metabolism and removing toxins.
8. It is used in pharmaceuticals as a wound healing agent and as part of some drugs.

Despite this impressive list, there are contraindications for the use of cocoa. Restrictions apply to people:

• patients with diabetes ^[13];
• with atherosclerosis;
• with liver and kidney disease;
• suffering from increased acidity of the stomach;
• prone to allergic reactions;
• children under 3 years of age and pregnant women.

confectionery product

Natural products tend to be especially good in their original form. The easiest way to eat cocoa beans and get a lot of nutrients and a delicious aftertaste is to consume them in their pure form.

Try a couple of cocoa seeds to dip, for example, in honey, and just chew. You can also grind beans in a coffee grinder and dip various fruits into this powder or sprinkle it on desserts, smoothies, ice cream. An invigorating action and a surge of joy are provided to you.

An inexhaustible source of inspiration, this amazing product is for culinary specialists all over the world. Everyone’s favorite drinks are:

• hot chocolate;
• cocoa drink;
• cocktails;
• sour.

Cocoa butter and crushed cocoa powder are an excellent addition to various puddings, milk porridges, and desserts.

Chocolatl drink (Indian recipe)

Ingredients:

• peeled cocoa beans – 200 g;
• liquid honey – 200 g;
• Cinnamon – 20 g;
• vanilla;
• water – 400 ml.

Mix honey with spices (do not add vanilla). You can use a variety of spices according to your taste, for example, chili pepper, ginger. Grind cocoa beans in a coffee grinder. Pour the powder into a heated frying pan with a thick bottom and rub it along the bottom with a wooden mortar, while cocoa butter will begin to stand out. It is important not to heat the pan too much (up to about 50 degrees).

Then pour in the honey mixture, continuing to rub and mix the ingredients. After a while, pour half a portion of water heated to 60 degrees and beat everything with a whisk (blender). Add the rest of the water, vanilla and cool. Chocolatl is ready.

The most eminent pastry chefs invent their own unique recipes from cocoa beans, continuing to delight consumers with a variety of tastes. Not a single cafe is complete without a dessert prepared from this product.

Conclusion

Cocoa is an amazing product with a centuries-old history that makes a person more resilient and happy, filling with the hormone of joy with every breath. Judging by the undying interest in it, in all culinary delights, humanity will use this extraordinary gift of nature for a long time (perhaps many decades and even centuries).

Try cocoa beans in their natural form, feel this delicious aroma, aftertaste, burst of energy to become an adherent of the healthy “food of the gods” forever. Cocoa is an affordable chocolate happiness that makes any home cozy and warm.

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