Cocoa extract 85-95% PG
Origin: Ghana, Ivory Coast, Guinea

• Details and product description

  Introduction:

  The cocoa tree is a small evergreen tree that grows naturally to a height of 12 to 15 meters, bears large and lanceolate leaves and produces small blossoms in clusters and fruits (pods). At maturity, the fleshy fruit reaches approximately 30 centimeters in length and 300 to 500 grams in weight, and contains 40 to 50 ovoid seeds. Cocoa pods are skillfully harvested from the tree, and the seeds (or beans) are removed. Seeds are fermented 5 to 7 days and sundried to bring out the cocoa flavor. Then, they are roasted and the shells are removed in order to collect the nibs. The nibs are milled to create cocoa liquor that can be further processed into two different components: cocoa butter and cocoa powder. It can also be used directly as an ingredient in chocolate. The cocoa liquor is pressed to extract the cocoa butter, leaving a solid mass called cocoa press cake. The cocoa butter is used in combination with cocoa liquor, sugar or milk powder to produce chocolate. The cocoa press cake is broken and pulverized to form cocoa powder.

  History:

  Theobroma cacao is the Greek name of cocoa tree, given by Swedish botanist Carolus Linnaeus, which is now its official botanical name. The literal translation of Theobroma is 'Food of the Gods'. Cacao, whose name comes from “cacahuatl” in the Nahuatl language, was traditionally used and cultivated by the Mesoamerican peoples, notably by the Olmecs, the Mayans and the Aztecs. The most ancient traces of cocoa have been found in ceramics found in a Mokaya archaeological site of the Mexican state of Chiapas, Paso de la Amada, which provides evidence of traditional cocoa mixtures. In Mesoamerican civilizations, cocoa was reserved for nobles and consumed in a mixture called “xocolatl” in Nahuatl (Aztec), which means 'bitter water'. The origin of chocolate possibly comes from this mixture made of cocoa paste diluted in water to which was added pepper and roucou (giving the reddish color). This mixture was beaten energetically to form thick foam on the surface. Cocoa became a major part of the Mayan culture and religion. It also played an essential role as currency. After the Mayans, the Aztecs adopted a lot of the Toltec cultural and religious practices, such as worshipping the feathered god of cocoa Quetzalcoatl. It was introduced in Europe by the Spaniards, and became a popular beverage by the mid-17th century. Cocoa was first consumed for medicinal purposes. Its use was mainly spread by the European elites in the form of a drink as well as in confectionaries. Today, people around the world enjoy chocolate in thousands of different forms, consuming more than 3 million tons of cocoa beans annually.

The documents to download below are in PDF format(learn more about PDF format)