General description. The source of cocoa butter is the fruit of the trees of the genus Theobroma. The homeland of the chocolate tree is the American tropics, its gifts were appreciated by the Aztecs. Almost 50% of cocoa beans consist of fats extracted from crushed and grated seeds by hot pressing. Cocoa butter is passed through heated filters, which do not allow the product to solidify, and then is poured into molds. The smell of chocolate is characteristic of butter; up to + 25 ° С it is in a solid state, and melts at + 33-36 ° С. The color of the oil can be light brown, cream or have a light yellow tint. It is used in the cosmetology and medical fields, in the food and confectionery industries. Often in perfumes expensive grades of soap
A bit of history In the 16th century, scientist Benzoni invented a recipe for making liquid chocolate. He came to the king of Spain and told him about the healing properties of the product. They decided to keep it a secret. Many were even executed for divulging secrets. For a long time, chocolate was quite expensive and affordable only for very rich people. Today, dark chocolate is made using grated cocoa, sugar, and cocoa butter. At the same time, it is possible to change the taste with a different sugar consistency. Milk chocolate is also on sale. It is made in the same way as bitter, only milk powder is added. Sometimes they use rustic milk, then the tile is much softer, and the taste is softer.
Most “immigrants” from the USSR associate cocoa primarily with preschool institutions, where the drink was given for breakfast or afternoon tea. How to prepare cocoa powder, how is it useful and how to brew a drink? Cocoa can be considered one of the oldest products. Different parts of the tree from which cocoa beans are collected were used by the peoples of South America before our era, then the product was distributed among the Mayan and Aztec settlements. Residents of Europe got acquainted with the taste of cocoa beans, more precisely, the products that are made from them, after the conquest of America. At first, Europeans became aware of a cocoa-based drink, due to its high cost, available only to eminent and wealthy personalities. It was flavored with cinnamon and vanilla, expensive at that time. In the 17th century, sugar began to be put in the drink, which made it somewhat cheaper. At this time, the beans of the chocolate tree were simply ground and brewed with hot water or milk.
Criollo (e.g., Ocumare) - an elite variety
Trinitario (e.g. Carupano)
Forastero (e.g. Bahia)