Chocolate as an adventure
Monday, October 08, 2007
Chocolate. Who knew it could be an adventure? It has
been traded as currency. It has been used for its
medicinal properties. It has been considered as a
food for the gods. The main ingredient in cocoa and
chocolate is cacao.
Cacao beans grow within the football shaped fruit pod of the cacao tree. Cacao trees grow in tropical climates within twenty degrees of the equator. Panama is at 9 degrees so it is perfect for cacao farming. The trees grow best under a canopy of taller trees. There is a slippery gelatin like membrane that encases the beans inside the pod. This membrane tastes similar to a sweet tart candy.
The beans are removed from this membrane and then allowed to ferment for some period of time to begin the development of the chocolate flavor. Once fermented, the beans are placed in the sun to dry. Larger chocolate production uses another method for drying the beans. The dried beans are then roasted. Roasting cracks the beans a bit into small pieces. These pieces are then sifted. The resulting nut is called a chocolate nib. The chocolate nibs go through a process similar to grinding called conching which transforms the nibs into a liquid. This liquid is chocolate liquor.
Commercial chocolate production continues on with additional processes which add sugar, milk and other ingredients. The chocolate is tempered to develop its sheen and then placed into molds and wrapped.
Cacao beans grow within the football shaped fruit pod of the cacao tree. Cacao trees grow in tropical climates within twenty degrees of the equator. Panama is at 9 degrees so it is perfect for cacao farming. The trees grow best under a canopy of taller trees. There is a slippery gelatin like membrane that encases the beans inside the pod. This membrane tastes similar to a sweet tart candy.
The beans are removed from this membrane and then allowed to ferment for some period of time to begin the development of the chocolate flavor. Once fermented, the beans are placed in the sun to dry. Larger chocolate production uses another method for drying the beans. The dried beans are then roasted. Roasting cracks the beans a bit into small pieces. These pieces are then sifted. The resulting nut is called a chocolate nib. The chocolate nibs go through a process similar to grinding called conching which transforms the nibs into a liquid. This liquid is chocolate liquor.
Commercial chocolate production continues on with additional processes which add sugar, milk and other ingredients. The chocolate is tempered to develop its sheen and then placed into molds and wrapped.