Chocolate University Online Blog
Probably by now, you know that chocolate is made from the fruit of the cacao tree. Let me share some tidbits about all you chocoholics’ own version of “tree of life”.
Cacao trees are tiny evergreen trees that are only about 6 meters tall. These trees produce fruit and flowers all year round and they are cultivated in countries within 10 degrees North and 10 degrees South of the Equator where the climate is most favorable for the cultivation of cacao trees as they require warm and humid environment. Furthermore, cacao trees need fertile and well-irrigated soil along with regular rainfall to grow their best.
Cacao trees are naturally found in rainforests where they make use of the shade of the heavy canopy, since they grow best when they are covered by some sort of shade. In the wild, these trees grow underneath the larger evergreen trees and are often found along rivers.
For the record, cacao has been grown for at least three millennia now in Mexico, Central America and South America. The leading suppliers of cacao are Côte d’Ivoire, Ghana, and Indonesia.
It takes around five years for a cacao tree to yield its first crop. It becomes an adult plant come year ten. It yields between 300 and 1000 pounds of cocoa per acre for approximately 50 years.
The seed pods grow directly off the trunk of the cacao tree, rather than the ends of the branches. Each pod is as large as a pineapple measuring 5 to 12 inches long and 3 to 5 inches wide and generally contains about thirty to fifty seeds. It takes about 400 to 500 seeds to produce one pound of chocolate. Cocoa beans, which are used in making chocolate, are the dried and fully fermented fatty seeds of the cacao tree.
Just so you know, cacao flowers are not pollinated by bees or butterflies like most flowers, but by forcipomyia midges which are like tiny flies. And just a fun fact, these midges have the fastest wing-beats of any creature on earth, about 1000 times per second!
Categories: fun chocolate facts
Tags: cacao tree, chocolate facts, cocoa, cocoa beans
Devastatingly, there has been a global shortage of cocoa beans. And this might be the reason for the skyrocketing of the price of chocolate in the near future.
Chocolate makers are thinking of different helpful strategies that can remedy the situation such as upping the amount of nuts, fillers, or any other ingredients just to bulk out chocolate candies.
The reasons behind this demand are said to be the rise in the popularity of cocoa in China, the spread of awareness about the many health benefits of chocolate, and the constant and rising demand for dark chocolate.
According to the editor of trade publication Kennedy’s Confection, Angus Kennedy, the impending scarcity was the main subject in a recent industry summit. Also, he said that chocolatiers may opt for chocolate flavor substitutes that “don’t melt in your mouth.”
It has been predicted earlier this year that there is going to be a shortage of ‘certified’ cocoa or ethically farmed beans, since there has been issues these days about the sustainability of non-certified beans. “Now we are saying it doesn’t matter what you call it – there’s not enough.” said Kennedy.
Cocoa bean experts are predicting a huge scarcity over the next eight years. As a matter of fact, they said we will be about a million tons short. According to these experts, a humongous–sized farm should be cultivated to satisfy demand.
In recent times, chocolate consumers have been raving about dark chocolate and all its benefits such as lowering blood pressure and its association with preventing certain heart disease. Chocolate manufacturers have been encouraging this trend as dark chocolate is a profitable product.
All we can do now is just enjoy the chocolate that we currently have and just hope for the best.
Categories: chocolate in the news
Tags: cacao farms, chocolate manufacturing, cocoa, cocoa beans
Chocolate has a long history of use in treating several ailments such as reducing anemia, stopping the progress of diarrhea, relieving an overworked brain, and soothing an upset stomach.
It is commonly used in helping emaciated patients gain weight and stimulating the nervous systems of the physically weak by allegedly strengthening the lungs and energizing them. Yes, chocolate is that significant in traditional medicine.
Chocolate drinks with added coconut milk and onion were used in the Dominican Republic to lessen common cold symptoms. Sounds a bit odd, I know.
On the other hand, traditional healers in Oaxaca, Mexico who are called “curanderos” reportedly used chocolate in treating “espanto” or “susto,” a sickness said to be caused by being startled or frightened. Both the healer and patient go back to where the fright took place with cocoa beans in hand. These beans are then planted into the ground as an exchange for the patient to be healed. Some of these healers in Oaxaca utilized chocolate against scorpion, wasp, and bee stings.
In the modern times, chocolate still has a special place in medicine. Certain people from San Joaquin Valley of California say that fresh beaten eggs added to hot chocolate could make a good cure against fatigue. When mixed with cinnamon and rue, chocolate can ease stomach aches.
Other parts of the cacao tree are still used by indigenous people of America. The cacao bark can be used in treating bloody stools and lessening abdominal pains. Meanwhile, cacao flowers, when mixed with water, can be drunk to improve mental alertness and reduce nervousness.
Cacao fat is used in disinfecting minor wounds and burns. It also makes for a good moisturizer when the skin is chapped, so is cacao oil/butter which is applied on chapped lips. Cacao oil/butter is also used in patients with hemorrhoids to relieve irritation, while cacao fruit pulp is given to pregnant women to pave the way for easier delivery.
Nevertheless, non-believers are claiming that the positive results are mere placebo effects associated with the pleasure one gets when eating or drinking chocolate.
Categories: fun chocolate facts
Tags: chocolate drinks, cocoa, cocoa butter, folk medicine, medicine
Despite being classified as ‘chocolate,’ white chocolate isn’t truly chocolate. It may be a confectionary derivative of chocolate as it also comes from the same cacao plant, but its manufacturing process is rather different.
Its process for creation initially entails the drawing out of usable items from the cacao bean. Unlike the conventional chocolate that makes use of the cocoa powder ground from the seeds, the white version gets only the cocoa butter.
Even though the preparation of white chocolate has its similarities with dark and milk chocolate, it lacks cocoa paste, liquor, or powder. Thus, it does not contain the significant properties of chocolate such as thiamine, riboflavin, theobromine and phenylethylamine.
According to the U.S. Food and Drug Administration, to be called ‘chocolate’, a product must contain chocolate liquor. Since 2004, white chocolate must be (by weight) at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat, and not exceeding 55% sugar or other nutritive carbohydrate sweeteners. The European Union has implemented the same regulations, but there is no limit on sugar or sweeteners.
White chocolate consists of cocoa butter, milk solids, vanilla, sugar and lecithin. Chocolatiers that use true cocoa butter create ones of higher quality compared to those who scrimp and substitute vegetable fat for the cocoa butter.
True white chocolate is characterized by a pale yellow or ivory appearance. It has an explosion of cream and vanilla in the mouth. White creations that come from vegetable fat are no match. Their consistency, taste and shelf life are enormously different.
White chocolates melt quite easily and burn quickly as it is delicate by nature, so take extra caution when melting it for recipes like ganache or chocolate fondue.
Nevertheless, those who love the creamy vanilla taste of the white chocolate probably don’t care, just as long as they have their fix!
Categories: fun chocolate facts
Tags: chocolate manufacturing, cocoa, cocoa butter, white chocolate
If you are a self-proclaimed true blue chocoholic and want to satisfy your need for anything chocolate, then why don’t you head to the Field Museum in Chicago?
“Chocolate: Around the World”, a smash hit exhibit which sold more than 360,000 tickets in its first Field run in the year 2002 is back not only to entertain you, but also give you juicy and interesting information.
In the past nine years, “Chocolate” has already been to 22 other American museums and will go international when its present Field run is done in January, said the Field president and chief executive officer, John McCarter.
“Chocolate” is a combination of both the Field’s focus on anthropology as well as natural history and its attention to the origins of cacao beans and the role chocolate played in the past centuries. “This is one of the great combination stories,” McCarter said.
From the modest examples of cacao beans to a vintage chocolate mold with the shape of a rabbit driving a scooter, “Chocolate” aspires to present a food that Americans love dearly.
One of the “Chocolate” exhibition keepers, Gary Feinman, said that visitors were interested as much toward the exhibit’s story as the subject matter. “Everybody loves chocolate,” Feinman said. “The story is great, and the exhibits are about stories.”
The exhibit is almost untouched since it first premiered at the Field, very little has changed. Among the new items featured are excavated ceramic vessels in which chocolate residue was found. This aids in explaining how chocolate was used.
There is also information about the disturbing situation at African cocoa farms. “There are issues with child labor, the labor conditions,” Feinman said. “There are still issues but I think there’s more consciousness about some of the problems.”
Try visiting there and have a shot at kicking your love of chocolate up a notch.
-Through Jan. 8 (9 a.m.-5 p.m. every day but Christmas)
-The Field Museum, 1400 S. Lake Shore Drive, Chicago
-The exhibit is included in the Discovery and All-Access passes, $22-$29 for adults, $18-$24 for seniors and students with identification, and $15-$20 for ages 4 to 11.
-(312) 922-9410; fieldmuseum.org
Categories: chocolate education, chocolate in the news
Tags: chocolate art, chocolate destinations, chocolate exhibit, chocolate history, chocolate museums, cocoa, Field Museum
After dinner or in the evening of a hot day, you have that urge for something chocolate. But you just don’t want something heavy.
How about a nice chocolatety angel food cake? Angel food is light and fluffy as well as having little fat and fewer calories than other desserts.
You could have a big piece and still have very little. Good chocolate flavor without filling you up. That makes it a perfect dessert for a summer night.
Chocolate Cinnamon Angel Food Cake
• 1 1/2 cups egg whites (10-12 eggs)
• 1 cup sifted flour
• 3 tablespoons unsweetened cocoa
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla
• 1 cup sugar
Bring egg whites to room temperature, about 1 hour. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.
In a large mixing bowl, beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Transfer to a larger bowl if needed.
Sift about 1/4 of the flour mixture over the beaten egg whites. Fold in gently. Repeat, folding in the remaining flour mixture in fourths.
Pour into ungreased 10-inch tube pan. Bake on the lowest rack in the oven at 350° for 40-45 minutes or until the top springs back when touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove. |
Enjoy!
Categories: chocolate recipes
Tags: chocolate cake, chocolate dessert, cocoa
 The month of October 2010 marked the tenth anniversary of the World Cocoa Foundation (WCF).
During a recent two-day partnership meeting in Washington, D.C., the foundation focused on the theme “Marking a Decade of Cocoa Sustainability”
Some of the leading members of the WCF were there, representing many large and influential chocolate manufacturers including: Blommer Chocolate Company, Kraft Foods, The Hershey Company, Ghirardelli Chocolate Company, Olam International Ltd., Armajaro, and Casa Luker Colombia. WCF members represent more than 80% of the global cocoa market.
There were sessions during the meeting that talked about moving forward on subjects like cocoa and the environment, child labor, emerging markets, diversification, food security, and more cocoa research.
WCF is an international foundation committed to promoting a sustainable cocoa economy. The goal is to help increase the supply of cocoa while increasing the quality of life for those that farm cacao and their families and communities.
For more information, visit www.worldcocoa.org.
Categories: chocolate in the news
Tags: cocoa, research, world chocolate, World Cocoa Foundation
Here’s a tasty chocolate applesauce cake with chocolate chip topping…
I can even say with certainty that my kids like this cake: I caught them eating it for breakfast one morning! The applesauce makes it very moist and the chocolate, well, it’s chocolate!
This recipe can be successfully made with egg replacer as well so it’s a good option for those with egg allergies.
Chocolate Applesauce Cake
• 2 cups flour
• 2 tablespoons cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 cups unsweetened applesauce
(cinnamon applesauce is good too!)
• 6 ounces semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)
Sift the flour, cocoa, baking soda, and salt together and set aside.
Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla.
Slowly add the dry ingredients alternating with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed.
Pour the batter into a greased 13x 9-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350° oven for 35 minutes or until the cake tests done. Cool in the pan on a wire rack. |
Enjoy!
Categories: chocolate recipes
Tags: allergies, applesauce, chocolate cake, chocolate chips, cocoa
Kashi company, www.kashi.com, started in 1984 with their first creation of a “unique blend of Seven Whole Grains and Sesame for its supreme nutritional profile — a vegetarian source of protein and complex carbohydrates that’s hearty, satisfying, and energizing.”
 I recently tried their Cocoa Beach granola cereal. The cereal has almonds, coconut, and granola clusters all coated in cocoa.
I really enjoyed this granola. The sweetness was not overpowering and the cocoa notes blended well with the grains, nutsm and coconut flavors. The chocolate intensity lasted throughout, even at the finish.
I do have a particularly interesting dilemma, though. I can’t decide which way I prefer to eat it!
Do I prefer the granola plain, popping it in my mouth as a milk-less snack? Yes, that’s a great way to eat it. Or do I prefer it in the traditional manner, breakfast bowl style covered in milk? That’s a great way to eat it too.
Hmm, too close to call. Maybe I’ll alternate.
I must admit, I do like slurping up the chocolatey milk left at the bottom of my cereal bowl.
Categories: chocolate review
Tags: chocolate cereal, cocoa, grocery product
According to the USDA website, www.usda.gov, chocolate and cocoa powder contain “hefty quantities of natural antioxidants called flavonoids…..antioxidants are thought to be effective in helping to prevent cancer, heart disease, and stroke.”
How do anti-oxidants help us? “Anti”-oxidants counteract the negative effects of oxidation on our bodies. Oxidation damages cells and tissues. What is oxidation, you ask?
 Here’s a simple example that you’re familiar with. Think of a slice of apple turning brown shortly after you cut it. This is discoloring demonstrates the damage that oxidation causes on the cells of the apple. If instead of leaving the slice out in the open air, you dip immediately in some lemon juice, the brown oxidative damage slows w-a-y down. In this case the lemon juice is the antioxidant.
Our bodies are naturally good at fighting oxidation but it becomes more difficult as we grow older. Eating foods high in antioxidants can give our aging bodies a boost. Research has shown that red and purple colored fruits and vegetables are rich in antioxidants, but chocolate and cocoa are among the highest in antioxidant power!
Researchers measure the effectiveness of foods containing antioxidants. Here is a handy chart of the top five foods packing a punch.
| Foods High in Antioxidants |
ORAC Score* |
| Unprocessed Cacao Bean |
26,000 |
| Goji Berries |
25,300 |
| Acai Berries |
18,000 |
| Dark Chocolate |
13,120 |
| Black Raspberries |
7,700 |
* Note that numbers will vary based on sample and other factors, but generally the order remains the same.
By the way, milk chocolate comes in a little lower, with an ORAC score of 6,740.
Some studies suggest that we should eat between 3,000 to 5,000 ORAC units a day, while the average person only takes in about 1,200 ORAC units per day.
You know what that means, don’t you? EAT MORE CHOCOLATE. You don’t have to tell me twice!
Categories: chocolate education
Tags: antioxidants, cocoa, dark chocolate, healthy chocolate, milk chocolate, research
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