BACIO CHOCOLATUDA PIE
Ok, I know you LOVE chocolate! After all, who doesn’t? But what do you know about this candy? Behind the delicious bar, there’s a lot story and curiosities. Information that is not included in the food description.
For example, do you know how many cocoa beans is it necessary to make 1kg of this wonder? Or, perhaps the location with the highest cocoa plantation? These and others curiosities you find here!
The cocoa tree is delicate and susceptible to diseases
Besides growing only in places damp and hot, usually close to the Ecuador, a Theobroma cacao (name given to the chocolate tree) is quite susceptible to disease.
Their fruits must be removed by hand and the time of harvest it is crucial to get a good taste in final product. In addition, the fruits must be cut carefully one by one so as not to damage the seeds.
Source: Itapema FM
There is a long wait for the cocoa tree to start bearing fruit
The tree takes at least four years to start bearing fruit. After that period, your production is not very abundant: are born only 40 at a time. And each contains between 30 to 50 seeds.
Source: Dr. Hauschk
It takes an average of 1000 cocoa beans to produce 1kg of chocolate
Now you understand the hassle, right? It’s not just to plant and wait 4 years, you have to Spoon the fruits, remove the seeds with caution, go through the entire process of drying and fermentation. So, only then start to make the final product: the chocolate.
Being optimistic and assuming that each fruit has 50 seeds, 10 are needed to produce 1 kg of chocolate. Boot cocoa in that!
Source: Science Brain Waves
White chocolate is not chocolate
Well, the White chocolate it shouldn’t be called chocolate. Because it does not contain cocoa paste, only cocoa butter,The milk and sugar.
THE chocolate to milk, as the name says, also takes milk in its preparation, but the cocoa paste is present in bigger or less quantity.
Bitter does not contain milk. THE percentage of cocoa varies and that information is usually present in the packing. What few people know is that the percentage of cocoa in chocolate is directly related to the amount of sugar.
For example, a chocolate with 60% of cocoa contains 40% of sugar. Already one with 85% of cocoa takes only 15% of sugar in its preparation.
Although cocoa was born on the American continent, the largest production is in Africa
THE Africa is responsible per 70% world cocoa and plantations are mainly concentrated in countries: Costa do Marfim and Ghana. A few years ago, african plantations were focus center scandals about slave and child labor.
Most large companies who bought cocoa from these farms, began to review their practices and change Providers. However, although on a smaller scale, the problem persists.
Source: Mundo a Girar
The land where cocoa comes from has a lot of influence on the taste of chocolate
Even though they are the same type (know the different types of cocoa) the trees of Costa do Marfim produce a fruit with a very different flavor than trees cocoa Brazil.
There is this difference in taste because the Earth (phenomenon known as “terroir factor“) has influence direct in flavor. In the case of large countries, like ours, it is possible to note the difference even in productions in different regions.
Factors such as proximity to Water and different species of plants that grow alongside help define the flavor of the chocolate. Interesting, isn’t it?
Source: For Wall Paper
Chocolate is good for health and mood
It’s not in your head, sugary makes you feel really good! Only one square this delicacy already helps to release serotonin and endorphin in your body, contributing to a feeling of well being.
Also, eating bitter chocolate or, better yet, the very cocoa nibs, help to prevent disease thanks to the high amount of antioxidants and flavonoids.
Did you like to learn a little more about cocoa? Do you know of any other curiosities that I left out? Tell me in the comments; D
CHOCOLATE CAKE WITH CARAMELIZED PEAR