To me chocolate is my favorite food

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op oktober 04, 2023

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Origins Of Cocoa And Its Spread Around The World

The genus Theobroma originated millions of years ago in South America, to the east of the Andes. Theobroma has been divided into twenty-two species of which T. cacao is the most widely known. It was the Maya who provided tangible evidence of cacao as a domesticated crop. Archaeological evidence in Costa Rica indicates that cacao was drunk by Maya traders as early as 400 BC. The Aztec culture, dominant in Mesoamerica from the fourteenth century to the Conquest, placed much emphasis on the sanctity of cacao. The first outsider to drink chocolate was Christopher Columbus, who reached Nicaragua in 1502 searching for a sea route to the spices of the East. But it was Hernan Cortés, leader of an expedition in 1519 to the Aztec empire, who returned to Spain in 1528 bearing the Aztec recipe for xocoatl (chocolate drink) with him. The drink was initially received unenthusiastically and it was not until sugar was added that it became a popular drink in the Spanish courts. Caribbean and...

What Is Alkalized Cocoa Powder?

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...

How does the fermentation process work on the cocoa bean and how long does it take?

How does the fermentation process work on the cocoa bean and how long does it take? Fermentation can be carried out in a variety of ways, but all methods depend on removing the beans from the pods and heaping them together to allow micro-organisms to develop and initiate the fermentation of the pulp surrounding the beans. On smallholdings, fermentation is usually done in heaps of beans enclosed by plantain or banana leaves. Heaps can be used to ferment any quantity from about 25kg to 2,500kg of cocoa beans. The fermentation usually lasts about five days and some farmers will mix the beans on the second or third day. Another smallholder method is to use baskets, lined and covered with leaves, to ferment the beans. Similarly, holes or small depressions in the ground can be used but this makes no provision for the juices to drain away. In plantations or fermentaries, fermentation is normally carried out in large wooden boxes that typically hold 1 to 2 tonnes of beans. The boxes mu...

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