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To me chocolate is my favorite food

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The aroma of cocoa is not only determined by natural factors,...

op maart 28, 2016

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...but also by the transformation process and personal aspects.

aroma cocoa farmers fermenting process

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Cocoa beans are the fruit of the cacao tree and the source of all the tasty chocolate products you know and love. The ancient Olmecs and Mayans are responsible for first cultivating this tree and recognizing its potential as a food. There are many more forms of cocoa available today, however, than these ancient people could have ever dreamed of. Alkalized cocoa powder is one product that people frequently wonder about, and it can easily be confused with other forms of cocoa. History · Although cocoa beans have been used by mankind for thousands of years, it was not until 1828 that cocoa powder as we know it became available, thanks to the work of Dutch chemist C. J. Van Houten. Van Houten discovered a process for removing most of the fat, or cocoa butter, from the roasted cocoa beans, thus producing cocoa powder. He found that adding an alkaline substance, such as potassium carbonate, to the cocoa powder resulted in improvements to the taste and properties of natural cocoa powde...

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