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[C620]Chocolate From Cocoa Beans

by Cristian, Cri

Cocoa beans are derived from the Cacao tree, which is also called ?Theobroma Cacao? (botanical name). Cacao trees produce a distinctive slender flower, which is small, usually pink in color. Though a cacao tree can have hundreds of flowers, usually less than five percent of these flowers actually produce cacao pods. Cacao pods are fairly large, and have a rind that is approximately 3cm thick. Inside the rind is a thick, sweet pulp that encases 30-50 cocoa beans. These beans are almond-like in shape, and range in color from pink, to purple, to light brown.

The Cacao pods are harvested from the cacao trees, usually by using a curved machete or large knife. In contrast to many other fruit-bearing trees, a cacao pods is only ready to harvest when it is green in color. If a cacao pod is red or orange in color, this means that the quality of the beans will be inferior. These inferior cacao pods are usually only used for industrial chocolate products, since the flavor is not as rich as in green cacao pods.

The rind of the cacao pod is removed, but the pulp and seeds are left together. The pulp of the cacao pod is placed with the seeds, usually on a grate or in a large bin. The pulp and beans are left for several days, which causes the pulp to ferment. This part of the cocoa bean processing is actually very important, and is also called ?sweating?. The pulp of the cacao pod ferments, turning into liquid. This liquid helps cacao beans to lose their bitter taste, and creates the refined cocoa flavor that we are now familiar with. If a cacao bean is not subjected to the sweating process, it retains a taste like a raw potato.

Once the ?sweating? is accomplished, the cocoa beans are spread out to dry. This is accomplished by placing the beans on large trays, and drying them with sunlight (or artificial heat). The beans need to be constantly raked, in order to be thoroughly dried. Sun-dried cocoa beans retain the best flavor, as artificial heat drying often leaves behind oil, smoke or propellant flavors. Once dried, the cocoa beans are readied for shipping, and are prepared to be used in cocoa production facilities all over the world.

How much do you love a cup ofhot chocolate in the morning? Maybe you're a lover of chocolate bars and chips'If so, you might as well know how those sweet pleasures of life came to be.Chocolates come from cocoa beans. But to make them rich and tasty, not just anyother cocoa beans are used. Only especially handpicked, top quality beans cancreate chocolates and chocolate drinks that can delight your meticulous taste buds.

Cocoa beans come from treescalled cacao trees. These trees are mostly grown in tropical countries wherethe warm weather contributes greatly to the high quality production of thesefruits. Once the beans are ready for harvest, the long and complex process ofturning the beans into fine chocolate takes place.

Right on, it is easy to seethat the source of great-tasting chocolates is premium grade cocoa beans. Ifthe raw ingredient is not good enough, the finished product is not going to beanything better. The best cocoa beans right now come from the Dominican Republic. Out there, organic cocoa are grown and cultivated toperfection, at par with the world's standards of quality for organic foods.

After harvesting the cocoabeans, it would have to be fermented and dried. These are two very importantprocesses in cocoa bean production because these stages add to the aroma andquality of the beans. The better the fermentation and drying processes areperformed, the richer taste and aroma the beans will have. Strict qualitycontrol standards have to be implemented in these stages so that only the mostdesirable results are achieved.

After fermentation anddrying, the cocoa beans have to be handpicked to separate the good fruit fromthe bad ones. They have to cleaned, fragmented, and stripped of husks before theyare blended to become cocoa mass. But even prior to that, the cocoa beans have tobe heat-treated in order to fully get rid of possible bacteria contaminants.Heat treatment may mean roasting them over a high temperature. After which,they are grounded finely until they become liquid cocoa mass.

In its liquid cocoa massform, the beans would then be made into butter to make it fit for chocolateproduction. The cocoa mass will be filtered so that all solid ingredients areremoved. Cocoa butter becomes the raw ingredient for chocolate and chocolatedrinks. And they are usually shipped in liquid or solid form.

Cocoa butter is currentlyused in many applications these days and not just in making chocolates. If youwere observant of the newest spa body and hair treatments, you'll see thatchocolate massage and hair wax are now being offered. Some toiletries andcosmetic items also add cocoa butter into their ingredients list to make theirproduct fit for its purpose.

In its powder form, cocoa canbe used to make cookies, cakes, chocolates, drinks, and all other sweet goodieseverybody can't resist. Milk, sugar, and butter are added to it to achieve thattaste as required by the recipe. Sooner or later, the finished products such aschocolate bars, delectable cakes, chocolate chip cookies, and all otherchocolate-based food items will be shipped to grocery stores and convenienceshops for everybody else to consume. Just imagine what life is withoutchocolates. Surely, it will be bland and dull.

Article Source : Mr Coffee Coffee Maker

Cristian has sinced written about articles on various topics from Beauty Tips, Bad Breath and Pets. Marabel Cocoa Farms - - p. Cristian's top article generates over 49500 views. to your Favourites.