Cocoa and hot cocoa
Cocoa is obtained from the cocoa pod, which is grown in the Caribbean, Africa and South America.
The beans are removed from pods, dried and roasted then made into various processed forms.
Most of the fat is extracted during processing and the remaining cocoa is cooled and ground into powder.
In some islands, farmers who grow cocoa open the pods and spread the seeds (cocoa beans) on a banana leaf to dry in the sun.
The ground cocoa is used to make chocolate sticks and balls, but the fat is not removed.
This home produced chocolate ball is then grated and made into a hot beverage.
Cocoa contains a mild stimulant known as theobromine. In cold countries, a cup of hot cocoa is a favorite during winter days because of its stimulating property.
It is not advisable therefore that children consume large amounts of hot cocoa. Hot milk is very valuable in the diet of young children and convalescents. It can be flavored with cocoa for children who dislike drinking milk.
Cocoa and hot cocoa
