Theobroma cacao

Cocoa beans are obtained from small tree that grows in the area of tropical forests of North and South America. Its fruits, i.e. beans, are used for chocolate, cocoa butter and liqueurs.

The Mayans worshiped the cocoa god, and the Aztecs used cocoa as money. It came to Europe through the Spanish conquerors in the 16th century, and until the industrial revolution it was the food of the elite and royal courts.

Today, the cocoa tree is mostly grown in Ivory Coast and Ghana.

FLAVOR

Cocoa beans have a nutty and slightly bitter taste and can be eaten raw. Finer varieties of cocoa are less bitter and taste similar to cooking chocolate.

Toasted cocoa beans vary between mild and aromatic and bitter, which have been roasted longer.

USED ARE beans, butter, powder.

PURCHASE AND STORAGE

It is best bought at markets and farms in the Dominican Republic, Ghana or Madagascar, and if you don't have time to travel the world for cocoa beans, you can buy them in specialized stores or supermarkets. It is recommended to use unsweetened cocoa powder to control the amount of sweetness.

Cocoa beans can last for two years, but they lose their flavor over time. Cocoa powder can last up to a year if stored in a cool, dry place.

USE IN COOKING

The most famous use of cocoa is for chocolate. It is obtained by mixing the paste obtained from cocoa beans with cocoa butter and sugar.

Cocoa is a great substitute for cooking chocolate and is a common ingredient in paleo desserts.

Cocoa butter is obtained from the fattest part of the seed, is white in color and has a rich structure, and is used for cakes. By removing the fatty part, cocoa powder is obtained, which is used for various desserts, biscuits, cakes, and can also be added to smoothies or coffee. To increase the taste, it is used with oat cereals, and it is a favorite ingredient for truffle cakes, brownies and for sprinkling on pancakes.

GOES WELL WITH fruit, cakes, pancakes, mint, chicken, macadamia nuts, coffee, black tea.