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cocoa
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From bean to cocoa powder
The term "cocoa" originates from the Aztecs. Those people called the fruits of the cocoa tree "cacauatl". When the Spaniards arrived on the new continent, they renamed them "cacap" which later evolved into the word "cacao".
Cocoa in history
The beginning of the history of cocoa is not really known. We only know that cocoa was already being cultivated by the Aztecs, Mayas and Olmecs about 3,000 years ago.
At that time, cocoa was not the same as what we drink today. The people of Central and South America mixed ground "cacauatl" with water and then added chillies, spices and herbs to obtain a stronger taste. This mixture was called "chocolatl" which meant "bitter water" and was supposed to give strength and power to the drinker. Even today, these peoples still consider cocoa to be divine seeds.
Cortés, the cocoa conquistador
The first European to deal with cocoa was Christopher Columbus in 1492 when he dropped anchor in America. But when he was offered some, he disdained the beans, taking them for goat droppings. Consequently, it was not until 1519 with the arrival of the conquistador Fernando Cortés that cocoa was really discovered by Europeans. Cortés was offered the drink by an Aztec emperor and enjoyed it so much that he decided to bring it back to his home country, Spain.
Cocoa in Europe
As soon as it arrived in Spain, the "Bitter Water" was a tremendous success. Vanilla, spices, sugar, honey, etc. were added. The Spaniards decided to intensify the cultivation of cocoa in their colonies in order to market it in Europe.
The arrival of cocoa, and therefore chocolate, only came later to the rest of Europe. It was not until the 17th century that chocolate was discovered in Italy, Germany, France and then in England.
How is cocoa powder made?
From the pod to the cocoa bean:
About three days after picking the pods (fruit of the cocoa tree), the first stage of cocoa production begins: the shelling.
This technique consists of breaking the pod with a club or a machete to extract the beans covered with white pulp, called "mucilage", inside. Each pod can contain between 15 and 60 beans depending on its size.
Fermentation and drying of the cocoa beans
The beans are then sorted and fermented for a week in crates covered with banana leaves. They are mixed every 24 hours to prevent the beans from germinating.
After the week spent fermenting, the beans are left to dry in the sun for 1 to 4 weeks to stop the process.
The calibration of cocoa beans
Grading is a hot-air stirring of the beans. They are separated according to their shape.
Flat beans are intended for cocoa powder and cocoa butter.
The plump beans are sent to the roasters to become chocolate.
Afterwards, the manufacturing methods diverge to make either chocolate or powder and thus cocoa butter.
Does taking cocoa have any advantages?
We often hear that dark chocolate is good for your health. But what gives it its virtues is nothing other than its higher concentration of cocoa compared to other chocolates. Indeed, it is the cocoa that is the source of beneficial virtues and not the chocolate itself. It is therefore recommended to consume raw cocoa if you want to make the most of its positive effects on health.
Raw cocoa has many benefits that can be found in chocolate with less strength.
Cocoa is full of powerful antioxidants that combat premature cell ageing. It also helps to reduce the risk of cancer, tumours and inflammatory and autoimmune diseases.
Cocoa is excellent for athletes. It reduces recovery time after effort and has energising and revitalising properties.
Cocoa is a natural antidepressant. It acts to soothe the mind in cases of stress, anxiety, overwork or mild depression.
Cocoa is a hepatoprotector. It helps in the cleansing of the body with the elimination of toxins; it protects and strengthens the liver and gallbladder.
Cocoa stimulates the production of red and white blood cells in the body. It is a natural antiviral and antibiotic that supports the immune system.
Cocoa is recommended for high blood pressure, as it thins the blood and reduces blood pressure.
Cocoa improves intestinal transit and digestion. It is used preventively against diarrhoea and constipation.