Cocoa: properties and benefits of the "food of the gods"

There are many studies that state 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 which make us happier.

Although there are many chocolate lovers, 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 theSterculiaceae family.

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

There are many different species due to numerous mutations of the plant. The diversity of colours, shapes and fruits, cabosse, is mainly due to the place where the first plants appeared. In the tropical Amazon forests, 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 is the most prized 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 is of inferior quality. The plant is very resistant and its yield is notable, which is why it is convenient from an economic point of view.

The Trinitario is a hybrid between the two plants, which exploits the characteristics of both subspecies, encompasses all the characteristics and the fine aromatic profile of the Criollo in addition to the robustness and surrender of the forastero.

Where is cocoa grown?

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

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

The plant grows below 1000 m altitude, 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 leader 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 intendedfor the wealthier social classes, only following the industrial revolution, in the 19th century did chocolate become affordable for everyone.

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

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

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

Cocoa processing

Cocoa requires long and complex processing which can be divided into various phases:

HARVESTING – The harvesting of the fruit is done manually with the use of machetes, with which the fruit is also opened.

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

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

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 thus ready to be processed as grains or reduced to cocoa powder.

Cocoa nibs

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

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

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

Cocoa Powder

The processing of cocoa powder is more complex and involves other steps after cleaning and selection:

GRINDING AND PRESSING – The beans are crushed into grain which is 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 paste is further pressed and separated into two blocks the panel, or cake cocoa, and cocoa butter.

GRINDING – It serves 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 or 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

Precious cocoa, in all its forms, beans, grains or powder, must have fundamental characteristics.

The aroma, or rather the aromas, whose perception occurs via olfactory, are innumerable. The variables that we must keep in mind in their evaluation are intensity, richness, finesse and persistence.

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

Finally, the touch therefore the tactile sensations perceived by our tongue in contact with the cocoa. We must rediscover the sensation of finesse, roundness, i.e. body, and finally 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 quantity of antioxidants, such as polyphenols, which are said to be able to protect us from degenerative processes and, moreover, they would help promote blood circulation⁸.

Cocoa is capable of giving feelings of well-being to our body, helping to alleviate even depressive states, improving and supporting 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 consuming cocoa, the only one concerns the quantity.

It is preferable not to let children under three years of age eat cocoa, as it could cause allergic reactions.

Furthermore, if you are sensitive to caffeine, we recommend not taking too much cocoa, as it could increase blood pressure and nervousness.

Some scientific studies on cocoa and its benefits:

• https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(05)65262-2/fulltext
• https://pubmed.ncbi.nlm.nih.gov/10554262/
• https://pubmed.ncbi.nlm.nih.gov/27642035/
• https://onlinelibrary.wiley.com/doi/abs/10.1002/da.22950
• https://www.sciencedirect.com/science/article/abs/pii/003193849190418N
• https://pubmed.ncbi.nlm.nih.gov/29290363/
• https://pubmed.ncbi.nlm.nih.gov/31933112/
• https://pubmed.ncbi.nlm.nih.gov/31064163/