The term "Cocoa,” altered form the Spanish word "Cacao" (Theobroma cacao) is used in most English-speaking countries to describe the seeds of the small tropical tree from which chocolate is made.
The name "Chocolate" is almost the same in many European languages, and is taken from the Spanish name of the drink, “Cacahuate." The Spaniards first found chocolate in Mexico around 1519, and it was introduced into Spain just after that.
In Mexico chocolate was part of the staple diet, and the Mexicans used the seeds of the cacao tree as a medium of exchange. Today, “Cocoa” because of its properties and taste especially in the form of Chocolate is in great demand in most counties of the world. It is found to be highly nourishing and easily digested, and is gives most people a great boost of energy.
Because it is easy to digest it is ideal for people in convalescents, with mothers who nurse their children and with people who work long hours and need to use their brain a lot. It soothes both the stomach and brain.
After Chocolate was introduced into Spain it was taken over the mountains to France by Spanish monks as presents for their brother Monks in France and as you know it eventually ended up in every duty free shop on the planet. It is said that the Spanish ladies of the New World loved chocolate so much that, not content with eating it all day they actually had it carried behind them when they went to church.
Many people have their own views about chocolate but it is said that chocolate acts according to the wishes of the one who takes it.
The Cocoa Tree is around five feet tall and thick grows according to the Quality of the Soil where it grows
Its Wood is porous, and very light, the Bark is quite firm, and has a Colour like Cinnamon and gets dark as the tree gets older. The Leaves are about nine Inches long, and four wide at their broadest point. Because the leaves drop of at different time and others are always growing back again the tree appears to be always full of leaves.
The Cocoa Tree bears Fruit in different stages of growth nearly all the year round. The Fruit of the Cocoa Tree is contained in a Husk or Shell, and in the space of four Months, they grow as big as and the same Shape of a Cucumber.
The Cocoa Tree grows naturally in several Countries in South America around the region of the equator, and are mostly found around Mexico, Nicaragua, Guatemala, and along the Banks of the Amazons.
Cocoa Trees are planted from the Kernel or Seed, basically the Cocoa Shell is opened and a few seeds are put in the ground. The Kernels come up in around ten to twelve Days.
The whole Cultivation of the Cocoa Tree may is done in two stages. In stage one during the first fifteen days the seeds are watched and any that are damaged or have not grown will be replaced. The second stage is weeding the ground around the plants to and must be done until the trees are large enough to cast a shade which stops the weeds growing, and then it is only necessary to check the weeds once a month to ensure that they do not take hold.
By the time the Cocoa Trees are one Year old they will be about four feet high, and begin to spread the top five branches which forms what we call the Crown of the Cocoa Tree. If there are less than five it is better to cut the crown of and let a new one grow.
As sooner as the crown is grown it starts to grow new shoots or suckers on top of the crown, but they will be pruned to stop the tree growing another crown. The first time the tree blossoms the blossom falls of and it is usually around four years before the first fruit is produced but by the fifth year the tree will be producing as much fruit as it can.
In the high season the harvesters will go round every two weeks and collect the ripe fruit but in the low season they will only need to do it once a month. The harvesters use long poles with knife like ends to cut the fruit from the tree. Other harvesters following gather the fruit and lay it on the ground where it stays for four days without being touched, then on the fifth day the fruit is shelled to remove around 45 Kernels.
The Kernels are laid out on beds of the leaves and covered with more leaves, the kernels start to ferment and develop their distinct chocolate taste. The seeds are turned daily and recovered for five days until the colour is right and they are classed as sweet enough they are laid out to air and to dry on benches in the Sun. For the next two day the Kernels are turned regularly and at night or when it rains they are covered to protect them.
The dried Kernels of the Cocoa Nut are then brought to Europe, and are sold. The cocoa kernels come from many places but it would be difficult to tell the difference in any chocolate made from a good quality kernel regardless where it came from.
The best Cocoa Nuts have very brown firm Shells, and when the Kernel is taken out, it should be plump, well nourished, and smooth and have about the same Colour as a Hazel Nut on the outside, and red inside. The Kernels are roasted and cleaned; they are then crushed and reduced to a very fine powder.
The powder paste is then set in moulds where it dries very quickly. It is then wrapped in paper and stored for five or six months before it is ready to use.
Now that you know the basics why not try some chocolate recipes.
We have 123 chocolate recipes for you to try click here and get started with the initial planning.