Cacao: proprietà e benefici del “cibo degli dèi”

January 29, 2024

Cocoa: properties and benefits of the “food of the gods”

By My Store Admin

There are many studies that affirm that Cocoa is not only a delight for the palate but also for the soul…

It would be able to give well-being and satisfaction, promoting the production of endorphins that make us happier.

Although there are many chocolate enthusiasts, almost no one has the slightest idea of what the plant or fruit from which it originates is made.

Theobroma Cacao: the plant

Theobroma Cacao is the name that includes all the genera and species of Cacao. The genus Theobroma belongs to the family of Sterculiaceae .

The first evidence of this plant dates back to 1800 BC in Central America, but its appearance occurred in very distant geological eras in the Amazon regions of South America.

There are many different species due to numerous mutations of the plant. The diversity of colors, shapes and fruits, cabosse , is mainly due to the place where the first plants appeared. In the Amazon rainforests, adverse climatic conditions would have led the plant to evolve into different species or variants.

Furthermore, new species have been introduced by man through experiments and new grafts.

The main subspecies of Theobroma Cacao are the Criollo and the Forastero ( Sphaerocarpum ).

The Criollo It is the most valuable cocoa, but its plant is very delicate, and requires a lot of care. The yields are much lower than forastero, but the purity of the aromas is incredible.

The Forastero It is of inferior quality, the plant is very resistant and its yield is remarkable, for this reason it is convenient from an economic point of view.

The Trinitarian It is a hybrid between the two plants, which exploits the characteristics of both subspecies, it contains all the characteristics and the prized aromatic profile of the Criollo as well as the robustness and yield of the forastero.

Where is cocoa grown?

All cocoa species require regions where temperatures and humidity are high, rainfall is heavy and shade is deep.

Its ideal habitat lies in the tropical forests , where we find a constant climate, with abundant rainfall distributed throughout the year.

The plant grows below 1000 m above sea level, on slightly acidic and humid but well-drained soils, and can reach 2 metres, then the branches extend to form a roof, up to 3 metres.

The history of cocoa

The first evidence of chocolate production dates back to 1800 BC in Central America, now Mexico.

The Maya were probably the first to cultivate the plants. Cocoa was also very important from an economic point of view, the Toltecs used cocoa beans as currency .

Finally, for the Aztecs at the beginning of the 14th century, cocoa took on great importance in religious rites and symbolism as for the Mayan civilization. It was used as a drink and also as currency.

It was thanks to Christopher Columbus, in 1502 that cocoa also arrived in Europe. The Aztec chief offered him hospitality and cocoa beans, which was the country's currency.

It first arrived in Spain and the first to taste it was probably Philip II, who was the king of Spain.

Then it spread throughout Europe, first in Italy, then in France and finally in England. Initially, cocoa was intended to the more affluent social classes, It was only following the industrial revolution in the 19th century that chocolate became affordable for everyone.

Today the largest consumers of cocoa, in the form of chocolate, are the Swiss, followed by the Germans and the Irish.

The cocoa beans represent a commodity , a primary product that is an object of international exchange, with a single global price.

Cocoa is therefore subject to the rules of international market , the price varies based on some factors such as availability on the planet, the behavior of the producers, but above all the consumer demand.

Cocoa Processing

Cocoa requires a long and complex process that can be divided into various phases:

HARVESTING – The fruit is harvested manually using a machete, which is also used to open the fruit.

FERMENTATION – The beans are completely covered with a white, gelatinous substance, which triggers the fermentation process. They are placed in large containers, called fermentation boxes, which are located in dark, well-ventilated rooms; this process can last from 5 to 7 days.

LEVATURA – During fermentation the beans are moved every day with special shovels, this is still done manually. A transfer from one box to another is also done.

DRYING – The cocoa beans are dried naturally in the sun, at low temperatures to suddenly stop the fermentation process.

CLEANING AND SELECTION – After drying, the beans are cleaned using a machine made up of cylinders and divided according to their size and are then ready to be processed as nibs or reduced to cocoa powder.

Cocoa Nibs

In the case of nibs, the cocoa beans are left to cool after drying, then shelled (removed from the film that surrounds them) and finally crushed.

There cocoa nibs It is the first product of cocoa processing and from a nutritional and aromatic point of view it retains all the characteristics of the beans, including flavonoids and all the aromas that make it special.

It can be eaten raw as a snack, added to milk, yogurt or muesli or it can be used in the preparation of cakes, biscuits and as a topping for spoon desserts.

Cocoa Powder

The processing of the cocoa powder It is more complex and requires other steps after cleaning and selection:

GRINDING AND PRESSING – The beans are crushed into grains which are subjected to the action of a machine, called mill , which crushes it between heavy granite stones.

This pressure turns it into a thick, dark compound called cocoa paste .

The cocoa mass is further pressed and separated into two blocks. panel , or cocoa cake, and the cocoa butter .

GRINDING – This is used to further reduce the grain size of the powder until it becomes very fine, and then it is sieved.

Cocoa powder is used in the preparation of drinks, shakes and smoothies. It can be dissolved in milk, yogurt.

Finally, it is widely used in the creation of delicious sweet recipes, such as cakes, biscuits, muffins, bars and much more…

Characteristics of Cocoa

High-quality cocoa, in all its forms – beans, nibs or powder – must have some fundamental characteristics.

The aroma , or rather the aromas, whose perception occurs through the sense of smell, are innumerable. The variables that we must take into account in their evaluation are intensity, richness, finesse and persistence.

The taste , which is perceived through the taste buds, you must feel the sweetness, but also the bitterness and a minimal note of acidity.

Finally, the touch then the tactile sensations perceived by our tongue in contact with cocoa. We must find the sensation of finesse, the roundness i.e. the body and finally the astringency i.e. the sensation of decreased salivation.

Benefits of cocoa

Cocoa can be defined as an extraordinary superfood because it has great beneficial properties for our body.

Contains a large amount of antioxidants , such as polyphenols , which are said to be able to protect us from degenerative processes and, furthermore, help to promote blood circulation ⁸ .

Cocoa is capable of giving sensations of well-being to our organism, helping to alleviate even depressive states, improving and supporting the mood thanks to the production of endorphins.

Finally, thanks to its chemical composition, it would be able to increase energy and help memory.

Contraindications of cocoa

There are no major contraindications to cocoa intake, the only one concerns the quantity.

It is best not to feed cocoa to children under three years of age, as it may cause allergic reactions.

Also, if you are sensitive to caffeine, it is advisable not to consume too much cocoa, it could increase blood pressure and nervousness.

Some scientific studies on cocoa and its benefits:

Hot Chocolate

Preparation time: ~10 min

A must in the winter seasons and children go crazy for it, to prepare it at home you need a few simple ingredients.

Ingredients

5 tablespoons of NaturalBio cocoa
2 tablespoons flour
4 tablespoons of sugar
500ml of milk

Preparation

Pour the cocoa and sifted flour together with the sugar into a saucepan. Start pouring the milk little by little, mixing well with the help of a whisk. Once you have achieved a smooth mixture without lumps, place the saucepan on a low flame. Wait for it to boil and, stirring constantly, let it thicken well. Remove from the heat and serve hot in a cup, garnishing it as desired.