The trees on which cocoa beans grow are from Central America (the territory of modern Mexico). Like many other representatives of the flora, since the discovery of this continent by Europeans, they have been distributed throughout the world. Currently, cocoa is produced in literally all countries where climatic conditions only allow. Basically we are talking about the homeland of the plant - Central America, as well as Africa and some Asian countries.
What does a chocolate tree look like?
In fact, there are a lot of species of the mentioned plant, but all of them are combined in two main ones - cryollo and forastero. Varieties belonging to the first category are more capricious in production, however, the fruits of such trees are considered upscale and, accordingly, more expensive (from $ 20,000 per ton or more). The second group is less demanding, but the result is not so high-quality cocoa beans. The price for them will be significantly lower (about 12-15 thousand).
Wild trees grow mainly in the forests of Central and South America, and cultivated on special plantations. They are quite high, sometimes reaching 9 meters or more. It is noteworthy that their pretty beautiful flowers, resembling orchids, are located not only on the branches, but also on the trunk itself. However, not all of them will eventually become a fruit. As a rule, less than 10% of the color turns into them.
Harvested several times a year (usually two). Distinguish between the main collection (up to 90% of the total) and the intermediate (about 10%). The fruits of the plant are quite large, up to 500 grams each. However, after cleaning, drying and sorting for sale, nothing remains. About one kilogram of beans ready for sale leaves one tree on average.
About product quality control
Cocoa beans coming to the primary processing are extracted from the fruits and subjected to fermentation (gradually heated to 50 degrees for several days). As a result, the natural fermentation process occurs, the chemical composition of the product changes , and its taste is improved. Fermentation is completed by slow drying in the sun, after which cocoa beans are ready for sale. Raw materials, the quality of which largely depends on the variety of the plant itself, the growing conditions and compliance with the technology, enters the market. Then it is finally processed to obtain butter and cocoa powder.
Buyers, as a rule, determine the quality of the goods by external signs (color, size, surface uniformity), smell. Sometimes, to make sure that cocoa beans meet established standards, you have to resort to chemical analysis.
Structure
Cocoa beans (photo above) look quite appetizing. In addition, they have a pleasant aroma. But is there anything useful to the human body? To answer this question, you must first consider the nutritional value of the product. Cocoa beans consist of a kernel and a shell (cocoa shell), in which there is a minimum of nutrients.
The main product produced from this plant is oil (the kernel contains about 50% fat). It is widely used in the food industry (for example, for the production of chocolate), often it is part of cosmetics. If we consider the full composition of cocoa beans, it will be as follows: fats - up to 55%, protein - up to 15%, starch - about 7%, fiber 3-4%. The rest is water, theobromine, melanin, caffeine, calcium, phosphorus. In addition, cocoa beans contain vitamins B and PP, as well as antioxidants, which allows their use in medicine and pharmacology. They also contain about 300 aromatic compounds, which together give a unique “chocolate” smell.
About the benefits of cocoa
Considering the properties of this product, first of all, it is necessary to present it as a raw material for the food industry. In this case, cocoa beans, the benefits and harms of which are almost equivalent, can be a good source of energy, due to the high content of carbohydrates, the presence of caffeine and calorie content. Also, one should not forget about antioxidants, due to which, the product is used both in medicine and in cosmetology. Not decisive, but still an indisputable role is played by vitamins and fiber. Melanin, which is part of beans, allows the production of protective creams and suntan lotions. Due to the presence of vitamin D (which is rare for plant materials), cosmetics have a beneficial effect on the condition of the skin and hair.
In general, cocoa beans, the use of which has long been not limited only to the production of chocolate and other sweets, were used in antiquity. The ritual drink of them was drunk by the Aztecs and other peoples who inhabited South America. True, the method of processing them was very far from modern, but even then they knew about the benefits of the components contained in them.
What is harmful cocoa
First of all, calorie content. For example, the energy value of chocolate, the most mass product made from cocoa beans, ranges from 500 kcal per 100 grams and higher (if you consider the product in its pure form, this figure will be even greater). In addition, they contain caffeine, which, along with vigor, can cause an increase in blood pressure. So, for hypertensive patients and children, chocolate made from cocoa beans and other products should be used with caution. Another component of the fetus - theobromine, known for the ability to overcome depression and improve mood, according to some scientists, is a fairly potent poison. In addition, in the production, as well as immediately after the collection, the cocoa beans are raw, and then, after fermentation and drying, they are often treated with fairly strong chemicals. They do this in order to protect the crop from pests and prevent its damage. Naturally, some proportion of the poison gets inside and is stored in the finished product.
Therefore, when consuming goods that include cocoa beans, the benefits and harms must be understood, and the dosage considered. If the same chocolate is eaten a little, nothing bad will happen, and the mood will undoubtedly improve.
How to use cocoa butter at home
It can be purchased in pure form at a pharmacy (for external use) or at a grocery store (for human consumption). What are the benefits of cocoa beans, we examined earlier. But theory is theory, and practice is practice. Let's see how you can use the product for the benefit of the body at home.
Firstly, direct use inside. Naturally, this does not mean that you need to literally bite them (although this option is allowed), it is quite enough to use cocoa powder or butter in the process of cooking. Undoubtedly, most of them are desserts, ranging from chocolate and sweets to cakes and other pastries. The second place is occupied by drinks, which include cocoa beans. The use of oil in them is rarely practiced, mainly powder is used. It is sold at any grocery store.
In cosmetology, cocoa butter is also very widespread. Due to the combination of natural fats, antioxidants and tonic elements, it is often used as an important component of masks and creams. It is quite easy to apply it even at home, this is facilitated by the consistency of the product. At room temperature, the oil is solid, it can be easily broken off a piece (or cut off with a knife). And already at 33-35 degrees, it begins to melt, that is, by slightly heating it in a microwave or in a water bath and adding other components, you can get a nourishing mask for hands or face, hair or body. Beauticians especially recommend such procedures to people with dry and flaky skin. After all, the oil perfectly nourishes and smoothes it, making it soft and velvety.
It is also recommended to use to protect the face and lips during winter colds. It is enough to hold a small piece in your hands, and when it begins to melt, grease them with problem areas. Due to the melanin contained in cocoa, its oil is sometimes added to sunblocks. After sunbathing, it can be applied in pure form to the skin. This will soften it and reduce the negative impact of ultraviolet radiation.
It is also used to strengthen and grow eyelashes and eyebrows, as well as one of the main components in creating masks for sensitive skin of the eyelids. In general, fans of natural cosmetics in the arsenal must certainly have cocoa butter of the highest degree of purification. Sell it in pharmacies and specialty stores. The food option will not work, since an allergic reaction is possible on it.
In medicine, this product is used both externally (included in ointments from burns, dermatitis and other ailments), and inside. Its components allow you to fight diseases of the cardiovascular system, digestive tract and nervous disorders. However, oil should be used with caution, not exceeding the prescribed dosages.
Chocolate Treatments
Many beauty salons and resorts use whole complexes using cocoa products. Their popularity is due to a double action. Firstly, it is beneficial for the skin, and secondly, aromatherapy helps to improve mood, soothingly affects the nervous system.
Chocolate wrap tightens and rejuvenates the skin, has pronounced anti-cellulite and anti-stress effects. The procedure is recommended in preparation for the beach season, as it allows not only to put the body in order, but also to protect itself from ultraviolet radiation.
A chocolate bath nourishes and softens the skin, normalizes blood and lymph circulation, and promotes relaxation. It is prescribed for fatigue and stress, to improve the general condition and improve mood.
Massage with chocolate oil is used to eliminate cosmetic defects (scars, scars). The procedure stimulates the biochemical processes in the body, acts like aromatherapy, promotes emotional balance.
How can I use whole cocoa beans
As a rule, they are used in raw form, but only after they undergo primary fermentation. In this form, beans contain more useful antioxidants, they are better invigorate and uplifting. Buying them is not as easy as ready-made powder or oil. They are mainly represented in specialized health food stores.
Knowing the benefits of the product, many do not quite understand what to do with cocoa beans that have not undergone heat treatment. First of all, they should just be tasted ... Yes, as they are. To many they seem quite edible and even pleasant. In this case, they can simply be used as a dietary supplement before each meal. The maximum daily dosage should not exceed 40 grams (4 tablespoons).
If the cocoa beans seem tasteless, they can be dipped in honey, hot chocolate or used to make desserts, chopped in a coffee grinder. They are sprinkled with ice cream, fruit salads. Raw Cocoa beans are also used to create the unique Chocolatl drink. How to cook? The traditional chocolatl, according to the recipe of the Indians, is quite difficult and troublesome to make. But there is an express method. To do this, take a handful of cocoa beans, a spoonful of oil from them, spices (cinnamon, cloves, ginger) and sugar to taste. All ingredients are ground with a coffee grinder and heated over low heat to a syrup. Then add boiling water (about 200 ml), mix thoroughly and turn off, without bringing to a boil. After removing from heat, beat well and serve. It turns out a magical invigorating drink, which, by the way, is much tastier and healthier than ordinary cocoa.
How to make real chocolate at home
Some housewives consider this occupation pointless. After all, there is a mass of finished products on sale, starting with all kinds of tiles and ending with sweets with fillings. But in the industrial production of chocolate, in addition to cocoa butter and powder, a lot of other, not always useful ingredients are used. First of all, we are talking about artificial flavorings and stabilizers. It is they, and not cocoa itself, that are often the cause of allergic reactions to chocolate. Therefore, adherents of healthy foods prefer to cook it themselves.
At home, you can make bitter or milk chocolate, as well as sweets with nuts, candied fruits or fruits. There are several recipes for creating goodies from cocoa, but they differ mainly in additional ingredients.
To make classic chocolate, you will need 100 g of sugar or powder, 20 g of butter and 50 g of cocoa butter. You also need to take 200 g of this product in powder form. These ingredients will make classic dark chocolate, which can be flavored with vanilla or cinnamon, and if you add a small amount of cream, milk will come out.
First, a mixture of oils is heated in a water bath, then sugar and cocoa powder are poured into it. By stirring, bring to uniformity and dissolution of crystals (you can not boil!). The resulting substance is poured into a mold (preferably silicone) and left to solidify in the refrigerator. If desired, you can add nuts, raisins, dried apricots.
For the preparation of sweets use molds for ice. They are half-filled with chocolate, a filling (nut, berry, piece of fruit) is placed inside and filled to the top, sending it to freeze in the cold. Such sweets are both healthier and tastier than store sweets.
Other Cocoa Recipes
This ingredient is often added to baked goods to produce chocolate flavor and color. Sometimes it is poured into coffee or other drinks, in souffles, glazes and puddings. One of the most striking and successful recipes is brownie. It is prepared in the form of a whole pie or portioned cupcakes. It turns out very tasty and super-chocolate.
For 4 chicken eggs, you need 60 grams of flour and cocoa powder, a glass of any nuts, 300 grams of sugar and 150 butter. And also a bar of dark chocolate. It must be broken and, together with the oil, sent to a water bath until completely dissolved. You can do this in the microwave, but then you have to make sure that the mass does not boil.
Separately, beat the eggs with sugar, adding chocolate mass to them and stirring. The nuts are crushed, and the flour is mixed with cocoa. All ingredients are combined, poured into a mold and baked in a non-hot oven (about 160 degrees) for half an hour. It is very important not to dry the pie. It must be removed when the middle is still wet, and a dense crust appears on top. Remove from the form only after complete cooling. Then the product is cooled for several hours and only then consumed.
Thanks to the discovery of the fruits of the cocoa tree, the world received not only an invaluable food product, but also indispensable raw materials for the production of cosmetics and medicines. Raw cocoa beans are considered especially valuable, photos of which can be seen above. After all, it is in them that the maximum amount of vitamins and antioxidants is stored. But even in fried beans, in cocoa butter and in ready-made chocolate, there is enough good enough not to deny yourself the pleasure of eating a piece of aromatic goodies with a cup of tea. The main thing is to know the measure.