Fermentation and Drying Process

Fermentation and Drying Process
The correct fermentation and drying process of cacao are of vital importance as no subsequent processing of the bean will correct bad practice at this stage.

A good flavor in the final cocoa or chocolate is related closely to good fermentation, but if the drying after fermentation is retarded, molds develop and these also impart very unpleasant flavors even if fermentation has been carried out correctly.

The chemical processes involved are not entirely fermenting reactions and the changes that occur in the combined processes of fermentation and drying are sometimes referred to as curing.

After the pods are cut form the trees, the beans with the adhering pulp are removed and transferred to heaps boxes or baskets for fermentation to take place.

Small farmers tend to use the heap method whereas the box method is employed in larger plantations, and is also used on a smaller scale in South America and the West Indies. In Nigeria a basket method has been used, with the baskets lined with leaves.

Fermentation lasts from five to six days. Forastero beans take rather longer than Criollo and during the first day, the adhering pulp becomes liquid and drains away, with the temperature rising steadily.

By the third day, the mass of beans will have fairly evenly heated to 45 degree C and will remain between this temperature and about 50 degree C until fermentation is complete.
Fermentation and Drying Process

Theobroma – Food of God

Theobroma – Food of God
The cocoa tree (Theobroma cacao) is a native of the dense tropical forests of the Amazon where it grows in conditions of semi-shade, warmth, and high humidity.

The genus Theobroma consists of over twenty species (family Sterculiaceae), but only T. cacao is of commercial value. T. cacao is assumed to have spread naturally westward and northward to Guyana and Mexico, and later to the Caribbean islands. In so doing, two distinct subspecies developed.

The Mayas of the Yucatan and the Aztecs of Mexico cultivated cocoa long before its introduction to Europe, and Montezuma, emperor of the Aztecs, is stated to have regularly consumed a preparation called “chocolatl” made by roasting and grinding the cocoa nibs, which were then mashed and mixed with water maize, and spice. The richness of this mixture no doubt had some connection with the Aztec belief that the cocoa tree was a divine origin and later led the Swedish botanist Linnaeus to give the name “Theobroma” – Food of the Gods – to the genus, including the cacao species.
Theobroma – Food of God

Chocolate as an Aphrodisiac

Chocolate as an Aphrodisiac
We've all heard that chocolate, derived from the cacao bean and prized by Meso-American peoples, is also an aphrodisiac. However, to many of us, that claim seems suspect. Can eating chocolate really help you get in the mood? Here are some basic facts about chocolate to tell you whether its reputation as an aphrodisiac is just fluff, or the real thing.

Chocolate refers to raw and processed foods that come from cacao seeds. This tree is native to tropical South America, and has been cultivated for more than three thousand years. It is earliest documented use is around 1100 BCE. The Maya and Aztecs are most famous for using chocolate, but it was made into drinks by most peoples in Meso-America. The seeds are intensely bitter, and have to undergo fermentation to develop the flavor we think of as chocolate.

After they've been fermented, these beans are cleaned and dried, then roasted. The shell is removed, producing cacao nibs, which are then ground and liquefied. This produces pure liquid chocolate in the form of chocolate liquor. This is usually then processed into cocoa butter and cocoa solids. Completely unsweetened chocolate contains a variable percentage of cocoa solids and cocoa butter, depending on the type. However, most of us consume sweetened chocolate, combined with sugar.

There are a number of different types of delicious sweet chocolate. Milk chocolate adds condensed milk or milk powder into the confection. White chocolate also uses milk, sugar and cocoa butter, but there are no cocoa solids in it. That's why it's not usually considered a true chocolate. Real dark chocolate does not contain any milk at all.

There are alkaloids in chocolate - most notably phenethylamine and theobromine, both of which can have effects on human beings, and which are toxic to some animals such as dogs. These chemicals found in chocolate have been linked to levels of serotonin in the brain. Serotonin is one of the chemicals linked with pleasure and good feelings in humans when stimulated.

There are also chemicals called unsaturated N-acylethanolamines in chocolate. They can result in euphoria and heightened sensitivity. However, the amounts of all these chemicals in a typical amount of chocolate are fairly small, so its real aphrodisiac affect probably comes from the fact that eating it is such a sensual pleasure.

It's fatty, sweet and delicious, which is why so many of us love it. There's no firm proof that chocolate can work as an aphrodisiac, but we often give this wonderful treat to someone we love, and almost everyone appreciates it. So, whether it's chemically an aphrodisiac or not, there are still excellent reasons to give chocolate.

Everyone is different and responds to things in their own way. We each need a certain level of anything to react with our own personal body chemistry. You will want to experiment to find your own answer to this question. The nice thing about this experiment is that chocolate is delicious and if you are right there is a bonus.
Chocolate as an Aphrodisiac
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Chris enjoys writing about all kinds of food especially chocolates. For more information on finest gourmet chocolates visit http://www.ultimatechocolateshoppe.com
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