WHAT IS CACAO
Cacao is what Linnaeus called Theobroma from Theos, meaning "god", and broma "food" or food of the gods.
The plant's treasures are undoubtedly contained mainly in the beans enclosed in its fruit pod. The beans can be eaten raw or they can be made into nibs or powder depending on how they will be consumed.
THE CACAO PLANT
The wild cacao plant is very diversified. Throughout its history it has given rise to a huge variety within its species due to numerous mutations. The plant grows upwards, reaching heights of 2 metres then the branches extend to form a roof, reaching up to 3 metres. The cacao plant bears fruit in a continuous cycle, but in general each plant has two crops, one before and one after the rainy season. It takes about 6 months from flowering to the ripening of the pods, which are the fruit. The life of a plant is about 25 years and it is not a plant suitable for intensive cultivation.
WHERE CACAO IS GROWN
Cacao is a tropical tree whose natural habitat is in the lower layer of the rainforest. All cacao species need regions where the temperature and humidity are high, rains are intense and the shade is dense. The plant only grows below 1000 m altitude on slightly acidic and moist but well-drained soils. Its preferred habitat, therefore, is in tropical forests where it finds a constant climate all year round with abundant precipitation well distributed throughout the year.
HISTORY OF CACAO
The earliest evidence of rudimentary chocolate production dates back to 1800 BC in the areas of Central America in today's Mexico. Mayan history is also closely connected to cacao; they were probably the first to cultivate the plants. Cacao was also very important from an economic point of view and, with the development of the Toltec and Aztec civilisations, cacao beans were also used as money.
Christopher Columbus was the first to become aware of cacao when, in 1502, the Aztec chief offered the white explorers from far away hospitality and cacao beans, the currency of the country. Cacao subsequently arrived in Europe and is still appreciated all over the world. Today cacao beans are a commodity and thus a primary product that constitutes a fundamental item of international exchange with a single global valor.
WHAT ARE ITS HEALTH BENEFITS
Cacao has a high in fiber but is low in sugar. Cacao is a source of magnesium that contributes to electrolyte balance and normal energy metabolism. Cacao is a source of magnesium also contributes to normal muscle function and to the functioning of the nervous system. Cacao is a source of Manganese that contributes to the protection of cells from oxidative stress and phosphorus that contributes to the maintenance of normal bones and teeth.
FLAVOUR AND CONSISTENCY
Cacao is available as beans, nibs or powder. Cacao powder is fine and fragrant with an intense brown colour. Cacao can have varied aromas but they must be intense and persistent. To the touch, and by touch we mean the tactile sensations when the tongue comes into contact with cacao, the cacao should display fineness and roundness, while astringency or the sensation of diminishing salivation must be almost absent.
HOW IS CACAO CONSUMED
Organic Cacao powder is considered one of the best ways to include this precious source of sustenance in your diet. Cacao powder can be added as an ingredient in your sweet recipes like cakes and biscuits... but it can also be dissolved to make smoothies, beverages and milk drinks.
RECIPES WITH CACAO
Cacao, powder can be used in the following ways:
- in yogurt or milk
- in dough for muffins, brownie and cookie
- as a chocolate shake
- as an ingredient for homemade cakes and desserts
- in smoothies and drinks
- in oat porridge, in cereals or muesli
- in the preparation of biscuits, creams and mousse
- as a decoration for coffee or cappuccino
