Cocoa

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cocoa is the raw material without which the preparation of chocolate would not be possible. Used by our ancestors thousands of years ago, cocoa is today one of nature's most valuable gifts for food. Cocoa is actually called the beans of a tree that comes from South America. Today, as cocoa, most of us recognize the crushed and processed seeds of the tree in the form of aromatic powder. The word cocoa comes from the language of the Aztecs, from the local word cacahuatl, which means cocoa bean. This is where the Spanish cacao came from.

History of cocoa

We can trace its cultivation the use of cocoa back to the 14th century, when the Aztecs treated it as a sacred gift from the god Quattsecoatl. From the cocoa beans they prepared a drink to which they added chili and other spices. Its main ingredients were actually water, cocoa, corn, vanilla and hot pepper. At that time, cocoa was an affordable pleasure only for superiors.

It was even used as a means of payment. The spread of cocoa in Europe was due to the Spanish conquistadors in the 16th century. Proof of the great value that cocoa beans were for the Aztecs comes from the fact that in the tombs of Montezuma II were found 25 thousand hundreds of cocoa. In those Middle Ages, the price of 1 slave was about 100 cocoa beans.

Cocoa powder as a result of the processed fruits of the cocoa tree from the Sterkuliev family. It is an evergreen plant, up to 8 m tall. In the wild it is found in Central and South America, and is cultivated mainly in America and Africa. To obtain cocoa powder, large fruits are fermented and the seeds are separated.

Today, cocoa powder on the market is available in various forms, packaging and composition. The purest is black, bitter cocoa, but most products intended for beverages are mixed with different types of flour (soy, acorn, etc.). The soy-cocoa mixture has 40% natural cocoa powder and 60% soy flour. In the soluble sweet cocoa there is added sugar (corn, vanilla) and some enhancers.

Cocoa is an integral part of modern cuisine and especially confectionery. Without it, no chocolate icing, cake, cake can be prepared. All chocolate pleasures on the market in the form of candies, cupcakes, etc. are based on cocoa.

Composition of cocoa

100 grams cocoa powder contains about 37-40 g of carbohydrates.

The purer the cocoa, the more useful ingredients it contains. Cocoa is rich in fiber, copper, potassium, phosphorus, nicotinic acid, magnesium, calcium, iron, zinc and manganese. Among the vitamins in the composition of cocoa are vitamin A, B1, B2, B3, B5, B12, C, E.

Proteins in its composition are from 10 to 25%, and secondary plant substances act as antioxidants and prevent aging of the skin and the body as a whole. That is why dark chocolate is healthier than milk or white and is able to lift the mood despite the lower amount of sugar.

Cocoa beans contain large percentage of butter (buttermilk). Cocoa butter itself is a homogeneous and dense mass with a yellowish color. It has almost no smell, but its taste is pleasant and oily. The melting of cocoa butter takes place at a temperature of 30-34 degrees. It should be stored carefully to avoid rancidity. Cocoa is relatively rich in protein, the amount of which depends on the variety. Cocoa beans contain a lot of carbohydrates, most of which are starch, soluble and insoluble fiber. Very few are simple sugars.

The content of tannins in cocoa is about 5%. There are also pectins and many polyphenols, caffeine, but in smaller quantities compared to coffee or tea. It is important to note the presence of theobromine, which is a very mild stimulant with a mild diuretic effect. The phenylethylamines in cocoa are weak antidepressants and stimulants, similar to those produced by the human body itself, dopamine and adrenaline.

Selection and storage of cocoa

In the store network, cocoa is found mainly in powder form. Cocoa powder must be brown, with a specific aroma and taste. You will recognize the high-quality cocoa powder by the formation of a suspension, which should not settle for two minutes.

Cocoa powder should be stored in tightly closed porcelain or glass containers. It should not be left in plastic containers, because the essential oil in it easily evaporates. It should be stored at a temperature of about 20 degrees.

Culinary use of cocoa

There is cocoa incredible taste, which is why it is widely used in confectionery. Its most famous application is in chocolate, but it is used in a number of cakes and pastries, small cakes, creams and glazes. It is also used to flavor very cold and hot drinks, its taste is unique when combined with fresh milk.

Benefits of cocoa

Cocoa beans contain polyphenols, antioxidants similar to those in wine. These compounds are called flavonoids and include catechin, epicatechin and procyanidin. Flavonoids have the property to increase the resistance of capillaries, stimulate the heart. They have diuretic, anti-inflammatory and antibacterial effects, and also affect the metabolism of iodine and calcium in the body. Flavanol is cocoa is able to significantly improve blood circulation to the brain. Cocoa is considered an excellent aphrodisiac and is useful for pregnant women.

Theobromine, in turn, helps the body recover faster when a lot of stress is required. Cocoa products or just a cup of hot cocoa is useful for people doing hard physical work or those of us who are loaded with heavy mental work. This beneficial effect of cocoa is due to its high caloric content, small amounts of caffeine and especially the stimulating effect of theobromine on the central nervous system.

Cocoa is also an excellent remedy to preserve the beauty and healthy appearance of the skin. In the case of help comes cocoa butter, which is able to remove the roughness of the skin. Rich in many useful ingredients, it can restore skin elasticity, it is perfect for dry knees and elbows. Cocoa extract, which is found in many cosmetic products, contains protective antioxidants. You can easily prepare one yourself in the form of bath oil. To do this, mix 100 g of cocoa butter, 80 g of jojoba essential oil, which are melted in a water bath and with constant stirring, add 15 ml of lecithin and about 5-10 drops of essential oil of your choice. The resulting mixture is frozen with ice cube trays.

Cocoa stimulates the production of hormones. It has long been known that they directly control our mood. In this case, cocoa is closely related to serotonin - the hormone of happiness. Cocoa contains the substance tryptophan, from which serotonin is directly synthesized in our body. That is why a cup of hot chocolate or a piece of chocolate with a high content of cocoa literally commands our brain to increase the production of the hormone of happiness. If you add a little cream to your hot cocoa drink, the proteins in it further stimulate fat burning.

Harm from cocoa

In certain situations and physical condition, cocoa may not be recommended for intake. People with kidney problems should be careful. Cocoa contains oxalic acid, which makes it unsuitable for people prone to the formation of oxalate sands and kidney stones. In some cases, cocoa can cause allergies, hives, eczema, migraines, hemorrhoids.

Those of us who have diseased bile and liver should be careful with cocoa consumptionbecause it is high in fat. Not recommended in higher doses and in some digestive disorders, such as gastritis, enterocolitis and others. If you often drink cocoa without thinking about quantities and doses, you may be prone to irritation of the stomach lining. According to research, 15 g of cocoa powder diluted with 300 ml of water causes a strong secretory reaction on the part of the stomach. If you mix cocoa with fresh milk, this effect is softened and it is processed more slowly.