Chocolate Facts

Cocoa cultivation to chocolate
The largest cocoa producing countries are the Ivory Coast, Ghana and Indonesia. The cocoa tree (Theobroma Cacoa) grows in a narrow belt around the equator (between 10 degrees North and 10 degrees South).

There are 3 different species of cocoa tree:
Criollo
Forastero
Trinitario

Forastero is the stronger type of tree that is easy to cultivate and therefore forms the basic ingredient in most chocolate.

The cocoa tree flowers in two cycles of 6 months. It produces thousands of white and pink flowers. Very few of these will develop into cocoa pods.

The cocoa pod resembles an elongated green melon. During the next 6 months the cocoa pods will grow and change to a pale orange colour. The pods are then ready to be harvested.
After harvest the cocoa pods are left to ripen for a few days. The outer peel of the cocoa pod is then opened and the pulp which contains the cocoa beans is collected into large baskets.
The beans are then put onto the ground and covered with leaves, they are then left for upto seven days to ferment. During fermentation the beans develop their flavour and change to a purple colour. The beans are then dried in the sun for upto 6 days. During this time the beans are regularly turned to retain a tiny amount of their moisture. At the end of the drying process the beans are packed into sacks and exported.

The beans are then cleaned and the shells removed. The cocoa nibs are then roasted and ground into cocoa liquor.

Finally this chocolate liquor is mixed with other ingredients such as sugar, vanillin and milk to make chocolate.

History of Chocolate
AD600 The Mayans used cocoa beans as currency

In the late 1400's chocolate was introduced to Europe by Christopher Colombus by the 1600's chocolate was introduced to Great Britain. At the time it was used as a medicinal drink. By the 1660's chocolate was being sold as a beverage. However it was taxed making it a luxury product only afforded by the more well off in society.

Milk chocolate was not invented until 1876 by Daniel Peter of Switzerland however plain chocolate made by JS Fry had already been enjoyed in the UK for nearly 30 years.

Did you know?
Did you know?
Cocoa and Dark Chocolate contain no cholestrol!

Did you know?
Chocolate can contain vitamins and minerals;

Depending on the recipe 100g Dark Chocolate can contain:

Vitamin B1 7% RDA
Vitamin B2 12-25% RDA
Vitamin B3 1-6% RDA
Vitamin B5 8-11% RDA
Vitamin B11 7-8% RDA
Vitamin B1 0-100 % RDA
Magnesium 6-60% RDA
Copper 0-60 % RDA
Iron 2-35% RDA
Phosphorus 25-35% RDA
Zinc 7-17% RDA
Manganese 0-100% RDA

Depending on the recipe 100g Milk Chocolate can contain:
Vitamin A 2-9% RDA
Vitamin D 32- 36% RDA
Vitamin E 25- 35% RDA
Calcium 3-40% RDA
Phosphorus 25-35% RDA

Did you know?
Armies are often given chocolate in their rations. Cocoa and chocolate are among the most concentrated vegetable energy suppliers. This is also why chocolate is a favourite of sports people after intense training.

Did you know?
Milk and white chocolate are sources of calcium. Calcium is needed to keep our bones and teeth strong.

Did you know?
The Aztec emporor Montezuma reportedly drank fifty or more portions of chocolate every day!