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Cocoa: fermentation, taste and composition

Considered as the Food of the Gods, cocoa is one of the greatest pleasures of the palate.

But looking at the classic chocolate bar does not think like this have originated ...

Cocoa is the product obtained from the seeds of the plant Theobroma cacao , more precisely, are contained in number about 50 in a capsule called pods, surrounded by a mucilage fat, cocoa butter .

the Mayas were marketed as early as 1000 BC and the Spaniards have introduced in Europe in the sixteenth century, to become a then lecornia of aristocratic salons.

Cocoa from the standpoint of Food Technologies is one of fermented foods, as by the fermentation of microorganisms is essential to the finished product.

There are three varieties of cocoa which vary in provenance and agronomic qualities. After harvesting, the removal of the structure rigid pods and seeds (or beans) are allowed to ferment for a period that can range from 2 to about 12 days. This step is very important to separate the fat from the seeds.

fermentation proceeds from the outside of the mass on the surface, in contact with air, we will have the action of yeasts such as Saccharomyces , Kloekera , Hanseniaspora and aerobic bacteria such as Acetobacter . Thanks to them we have the formation of acetic acid which lowers the pH and acts as an inhibitor for unwanted microorganisms, the temperature increases up to 40 ° C and the seeds become darker.

In a second phase of the fermentation becomes anaerobic (without air) and we have the presence of lactic acid bacteria such as Lactobacillus .

You get the seeds separated from the cocoa butter, which are naturally dried in the sun, or in special drying rooms. They are deprived of them plays and tegument can be saved.

Before being processed undergo a roasting temperature of 150 ° C, to give special reactions that lead to the formation of aromas. Now the seeds are ready to become a thick paste and fluid.

cocoa can be sold in various forms, but the most common is that powder which is the main component of chocolate.

Its composition is varied. And 'rich in polyphenols which are powerful atiossidanti, stimulants such as caffeine and theobromine, amines and especially not to mention the high fat . Also very important are minerals such as iron and magnesium, and vitamins.