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
While in search of nature’s medicines, the Medicine Hunter named Chris Kilham is famous for his venture which entails trying out peculiar food, but the most recent one made him lean towards the “sweeter” side.
Just recently, Kilham took a trip to Mast Brothers Chocolate in Brooklyn, N.Y. to witness the behind-the-scenes in chocolate making.
Time and again, research has revealed that chocolate is in point of fact beneficial for you, health-wise. The benefits involve protecting the heart and mind, even sex drive.
In 2007, brothers Mike and Rick Mast started manufacturing organic chocolate made from some of the best cocoa beans worldwide, and they make approximately 5,000 bars every week .
Rick Mast said: “We’ve got beans from Madagascar, beans from Peru… basically our criteria is simple: We only source from the best, so we search the world over for the best cocoa beans,”
No bad beans are allowed in chocolate making, as Kilham found out. Thus, the beans are hand-sorted one-by-one before roasting.
“We’re not just making sure that we’re getting rid of any flat beans, any beans that are misshapen or are just not up to our standards, and we’re screening them before we begin to roast,” Mike Mast said.
The beans are cautiously distributed on a tray in order for them to be roasted evenly before they’re placed into a convection oven set around 300°F. This process facilitates separation of the bean from the husk, eliciting the rich, chocolaty goodness.
“We wait nine minutes. At that time, we’ll take the tray out, shake it, flip it, and put it back in – and the first step will be done,” Rick Mast added.
The next step involves a machine called a ‘cracker’ wherein the beans are poured, and they are separated from the husks leaving only the cocoa nibs which are used to make chocolate. The leftover husks are then donated to local farmers which they use for compost.
Next, the nubs are put under the stone grinders, where they are settled in one to three days. A cocoa bean consists of about 54 percent cocoa butter and the only other ingredient added during the grinding process is organic cane sugar.
After grinding, the chocolate is strained and sits for 30 days to age. Tempering is what gives chocolate its shiny look. According to Mike Mast, that’s the time the molds are put in and let set in the refrigerator for 15 to 20 minutes.
I myself would go out on a limb and try out bizarre anything if it will lead me to this kind of sweet adventure!
Categories: chocolate education, chocolate in the news
Tags: chocolate manufacturing, cocoa beans, Mast Brothers Chocolate, Medicine Hunter, working with chocolate
Just because there’s only one species of Theobroma cacao doesn’t mean there are no different types of cacao beans. However, even experts themselves can’t seem to agree on how many types of cacao beans there actually are, but let’s stick with 4.
Why in the world would you even care about this mumbo jumbo? Well, for starters, one word, flavor. While most of us are happily content with any chocolate in hand just as long as it’s good, true blue chocolate lovers take pleasure in the subtle differences in aroma, taste, and texture between the different cacao bean varieties.
The first type of cacao beans is the Criollo. It was initially cultivated by the Mesoamericans and is generally considered to be the most excellent worldwide. It has a rich, intricate aroma, and a profound yet smooth flavor. Criollo beans require just a little fermentation and short roasting to draw out the flavors.
The second of the types of cacao beans is the Forastero. It was originally domesticated in the Amazon basin and is very resilient and fruitful. However, it requires a long period of both fermentation and roasting for it to bring out its flavors. About 80% of all chocolate produced is derived from this particular variety but it has a bitter and plain flavor so it is usually mixed with Criollo and other chocolates to enhance its palatability.
The third one is the Trinitario variety which originated in Trinidad, where it derived its name from. Trinitario is a crossbreed of Criollo and Forastero which is why its being a separate type is arguable. These beans need medium-length fermentation to elicit the best flavors, but a short fermentation can already create acceptable ones and the roasting time can also be either short or medium. The flavor is virtually as complex as that of Criollo beans.
The last type, Nacional cacao, is extremely unusual and it is considered a Forastero so some people also refuse to consider it to be a feasible variety. It is mainly grown in western South America, particularly in Ecuador.
But whatever type it is, it’s still chocolate. And chocolate will always equal heaven, no argument there.
Categories: chocolate education, fun chocolate facts
Tags: chocolate, chocolate questions, cocoa beans, Ecuadorian chocolate, Nacional, trinitario, working with chocolate
Chocolate has been around for millennia now, and the history is extremely long and diverse. The earliest references of chocolate were over fifteen hundred years ago in the Central American Rain Forest, an ideal environment for the cultivation of the Cacao Tree because of the mix of high rain fall, temperature and humidity.
The Mayan culture worshiped the Cacao tree as they believed it was of divine origin and it symbolized life and fertility. Cacao is actually a Mayan word which meant “God Food”, modernly coined as “Food of the Gods”. The Mayans were believed to be brewing and drinking this spicy bittersweet beverage by roasting, grinding and fermenting the seeds of the Cacao Tree. This was intended for the wealthy and elite.
The Aztecs, like Mayans, also have their own version of the fermented drink and they called it Xocolatl, meaning “bitter water”. Their Emperor, Montezuma, allegedly believed that this was an aphrodisiac, and drank almost 50 cups a day. The beans were even used as currency and considered as treasure that when Spaniards came and searched for gold and silver, they found no more than the beans.
The Spanish explorer, Hernando Cortez, reputedly brought the beans to the Europeans who then improvised the drink by putting in sugar and vanilla so it became more pleasant to the palate. The English corrupted the name of such to Chocolate. The drink created a buzz and spread all throughout Europe and made it a staple in their royal courts.
Chocolate was merely a drink until a Dutch chemist named Johannes Van Houten tried to remove the bitter taste from the roasted ground beans to make the drink more palatable, but ended up with the cocoa solids. And the rest, as they say, is history. What would the world be without chocolate bars, candies, cakes, and stuff? Imagine that! I could not thank Van Houten enough for “accidentally” inventing the solid form of this precious thing. The liquid versions are good all their own, but I just can’t imagine life without the solid ones!
Chocolate is always fascinating. It makes it even more fascinating when you know that the confection you are enjoying at the moment has a very extensive yet interesting history.
Categories: fun chocolate facts
Tags: aztecs, cacao tree, chocolate history, cocoa beans, cocoa solids, mayans
If you’ve known me for a while you might know that I enjoy a good cup of coffee. While it’s not chocolate, it’s still a flavor I look forward to.
 Well, that all might change a bit. I just learned about Crio Bru. It’s a drink that is brewed like coffee, but it is made of 100% cocoa beans. Like coffee, the beans are roasted and ground. You put the grounds in your coffee maker.
And, according to a press release I read, “Crio Bru delivers the same intense, complex flavors of the finest cocoa beans found in artisan dark chocolate.”
That sounds really interesting, as well as healthy and delicious!
Crio Bru currently offers three varieties, each with a unique, but completely natural taste coming from the choice of cocoa beans used.
Here’s a quick overview of each variety:
- Cavalla – These cocoa beans come from the Ivory Coast and impart hints of dark spice, coconut, and cinnamon.
- Coca River – These beans come from Ecuador and you may pick out notes of green banana, blackberries, and jasmine.
- Vega Real – These beans from the Dominican Republic offer hints of red berries and dark spice.
Of course being an all-natural — no ingredients added – product of cacao, this brewed cocoa offers the high level of antioxidants that you’d find in a good dark chocolate. It’s heart healthy and low-calorie. And, though the beans contain caffeine, it’s much lower than the dose of a cup of coffee.
Speaking of antioxidants, the Crio Bru website says that, “Even after it has been roasted and brewed, Crio Bru has 150% more antioxidants than pure pomegranate juice.” Since I’m big into the nutritional benefits of chocolate, I find this rather exciting.
Now I just have to look forward to getting my hands on some of this so that I can do a proper review! If you want to do the same, click the banner below…
Enjoy!
Categories: chocolate in the news
Tags: antioxidants, cocoa beans, coffee, Crio Bru, healthy chocolate
Theobroma cacao is the scientific name for Cocoa Beans. After the cocoa beans are harvested, fermented, dried and shipped to the chocolate manufacturer, they are stripped of their outer-most coating, called the shell, and roasted before being ground into chocolate liquor (unsweetened baking chocolate).
These shelled beans are called nibs. Almost all nibs are roasted. Roasting brings out flavor and color development. Roasting also drives off moisture and undesirable “volatiles.”
I wanted to share this brief story about bean processing because RAW nibs are not roasted, and I’d like you to see where they come from and why they stand out even more as a superfood than the already proclaimed superfood-ness (is this a word?) of chocolate.
Roasting is part of “processing” and processing any food will diminish the nutritional benefits it has to offer. Minimizing or eliminating the processing of cocoa nibs keeps more of the antioxidant and flavanol components intact.
 Nibs are bitter and bold and definitely an acquired taste for most people. That’s why a company called Navitas Naturals lightly sweetens them with sugar cane.
I have fallen in love with these!
Navitas Naturals (navitas is Latin, meaning “energy”) Sweet Raw Cacao Nibs are ground pieces of cacao beans and rolled in raw cacao liquor, and then lightly dusted with organic sugar cane juice. They are crunchy, slightly sweet, and all natural.
I eat them right out of the bag as a snack. Many people like to use them in baking and cooking. Take a look at the Navitas website for recipes using raw nibs along with Chef’s Notes on how and when to use them. You can also order their nibs online for a very reasonable price.
Chocolate may be “food of the gods” but nibs are “superfood of the gods”! Enjoy!
Categories: chocolate education, chocolate review
Tags: cocoa beans, nibs, raw chocolate, super foods
Here is a dose of chocolate science. You know you need it from time to time!
Roasting cocoa beans serve two purposes. First, it dries the beans, and second, it develops flavor.
Driving off as much moisture in the bean is important from a food safety perspective. The lower the water content, the more difficult it is for bacteria to grow and pose a health threat.
Cocoa beans are typically roasted from 250 to 325 F for approximately 35 minutes.
Perhaps the most significant impact roasting has on cacao is unlocking the bean’s flavor potential.
Freshly harvested cocoa beans do not taste like chocolate. The bulk of chocolate flavor development happens during roasting, when a chemical reaction known as the Maillard reaction takes place. The Maillard (mä-yärd) reaction is a non-enzymatic reaction between sugars and proteins that occurs upon heating.
The reaction is named after the chemist Louis-Camille Maillard who investigated it in the 1910s.
The Maillard reaction is an important “browning” process. You will see this happen when you toast bread or fry meat or bake biscuits. The Maillard reaction is responsible for the flavor and color changes of many foods we eat. Proteins (amino acids) and sugars (reducing sugars) will brown while cooking. (The Maillard reaction is sometimes confused with caramelization but they are not the same thing.)
In addition to the browning activity, roasting also drives off many of the volatile or unpleasant aromas while at the same time enhancing the pleasant ones.
The chemical reactions during roasting are complex, but the Maillard reaction is key to bringing about the flavor we recognize as chocolate.
Categories: chocolate education
Tags: chocolate science, cocoa beans, Maillard reaction
Tannins are astringent, bitter compounds found in plants. Tannins cause your mouth to feel dry and pucker up. The manipulation of tannin concentration plays an important role in aging of wine and ripening fruit.
Tannins are also important to the flavor development and health benefits in chocolate…
Chocolate liquor contains about 6% tannins, significantly contributing to the bitterness of chocolate. “Bitter” as a flavor descriptor is not always a bad thing. It is true that sometimes bitter can refer to negative characteristic coming from improper fermenting or roasting. But normal amounts of tannins intensify chocolate flavor, especially at the finish.
Cocoa beans contain three compounds that stand out as beneficial to your health. They are flavonoids, polyphenols, and tannins. Flavonoids and polyphenols are strong anti-oxidants which may protect you against cancer and heart disease.
Tannins may guard against tooth decay. The tannins inhibit the growth of bacteria on teeth, stopping the process of cavity formation.
There is also a down side to these tannins. In high concentrations, they bind up and prevent the absorption of minerals in the digestive system.
I think the lesson here is to eat chocolate but don’t over do it (yes, I know the definition of “over do it” is pretty ambiguous but you get the spirit of the meaning).
Go tannin, go chocolate!
Categories: chocolate education
Tags: chocolate liquor, cocoa beans, flavonoids, polyphenols, tannins
One of the reasons we love chocolate so much is because of the way it melts in our mouth. The velvety, luxurious melting characteristics of chocolate come from the cocoa butter.
When cacao beans are ground and pressed, cocoa butter and cocoa powder are separated. While both cocoa butter and cocoa solids are essential to making chocolate, the cocoa butter is responsible for the smooth mouth-feel and chocolatey flavor release.
The two most unique qualities of cocoa butter are its melt point and its ability to contract.
Cocoa butter becomes a solid at room temperature but melts quickly at around 90°F – 95°F. This melt point is just below our body temperature of 98.6°F and is the reason for the delightful sensation of “melting in your mouth.”
During the process of solidifying chocolate, the liquid cocoa butter becomes solid and contracts. This is important when molding chocolate because it allows it to “pop” out of the mold and retain its shape at room temperature. Contraction means we can make chocolate into Easter Bunnies, candy bars, and valentine hearts.
While we call it cocoa butter, it is actually not butter at all. It is not an animal fat like butter, it is a fat derived from the plant, Thoebroma cacao. Because it comes from a plant, cocoa butter does not contain cholesterol.
Research shows that cocoa butter has a neutral effect on blood cholesterol levels. In my book, that makes cocoa butter a good fat! Plus, it is a naturally occurring fat, not man-made and hydrogenated like so many other fats in our diet. Oh, since we’re on the subject, cocoa butter does not contain any trans-fats either.
Categories: chocolate education, fun chocolate facts
Tags: cocoa beans, cocoa butter, cocoa powder
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