Introduction to cocoa...

COCOA

Theobroma Cocoa (THE FOOD OF THE GODS)

IS THE OTHER NAME OF THE COCOA TREE. EVERGREEN TROPICAL TREE. GROWS 15-20N&S OF EQUATOR. FROM THE SEEDS OR BEANS, THE COCOA POD IS EXTRACTED TO MAKE COCOA. COCOA USED FOR MAKING CHOCOLATES. COCOA ALSO CONSUMED AS A REFRESHING BEVERAGE. COCOA CONTAINS THEOBROMINES (CAFFEINE RELATED
ENZYME).
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History of Cocoa...

COCOA CONSUMPTION DATES AS EARLY AS 3000 YEARS BACK IN THE RIVER VALLEYS, NORTH OF SOUTH AMERICA. MAYAS KNOWN TO BE THE FIRST TO CULTIVATE COCOA IN MEXICO AROUND 7TH CENTURY AD. COCOA POPULARIZED BY AZTECS IN THE 10TH CENTURY AD. SPANISH COCOA PLANTATIONS STARTED THRIVING ABOUT 1500S. IN 1850, COCOA PROCESSING STARTED IN SPAIN. THE DUTCH PLANTED COCOA IN INDONESIA & THE PHILIPPINES. THE FRENCH PLANTED COCOA IN BRAZIL IN 1660. THE PORTUGUESE SPREAD COCOA IN WEST AFRICA IN 1705.
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Cocoa Growing Regions...

AFRICA

SOUTH AMERICA

IVORY COAST GHANA CAMEROON NIGERIA

BRAZIL ECUADOR VENEZUELA PERU

ASIA

NORTH AMERICA

INDONESIA THE PHILIPPINES SRI LANKA MALAYSIA

MEXICO HAITI JAMAICA TRINIDAD

Manufacturing of Cocoa...
a) Harvesting:

HARVESTING IS CAREFULLY DONE MANUALLY BY COCOA PICKERS. THE COCOA POD IS SLIT LENGTHWISE. THE TENDER FLESH INSIDE ENCASES THE SEEDS.

b) Fermenting:

THIS PROCESS INVOLVES A BRIEF FERMENTING PERIOD OF THE COCOA SEEDS ALONG WITH THE FLESH INTACT. PROCESS LASTS FOR 4-6 DAYS. THE NEXT STEP INVOLVES THE REMOVING OF THE COCOA SEEDS FROM THE FLESH TO STOP FERMENTATION.

C) Drying:

THIS PROCESS INVOLVES THE SUN DRYING OF THE COCOA SEEDS ON WOODEN PLANKED FLOORS. THE DRYING PROCESS USUALLY TAKES 7-10 DAYS.

D) Grading:

THE SEEDS ARE CLEANED CAREFULLY AND GRADED TO SIZE TO BE SENT FOR ROASTING.

E) Roasting:

BEANS PASSED THRU WINNOWING MACHINES TO REMOVE THE HUSK (OUTER COVERING OF THE SEEDS). ROASTING TEMP.-120C. REDUCES WATER CONTENT IN SEEDS.
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THIS PROCESS DEVELOPS THE FLAVOUR & AROMA OF THE COCOA. THE BEANS ARE GROUNDED & MILLED VERY FINELY TO GIVE A MASH, KNOWN AS COCOA MASS (BASE OF ANY COCOA BASED PRODUCT). THE COCOA MASS, WHEN PRESSED GIVES OUT A LARGE AMOUNT OF FATS & OILS KNOWN AS COCOA BUTTER. THE LEFT OVER MASS, AFTER COCOA BUTTER EXTRACTION, IS CALLED PRESSED COCOA CAKE.
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Types of Cocoa...

UNSWEETENED COCOA DUTCH COCOA IS TREATED WITH ALKALINE COMPOUND TO NEUTRALIZE THE ACIDS. IT DOESNT REACT WITH BAKING POWDER WHEN USED IN A RECIPE. EG:- PUDDING. NATURAL ACIDIC IN NATURE. REACTS WITH BAKING POWDER WHEN USED IN A RECIPE. EG:-SPONGE CAKE. SWEETENED COCOA THIS IS PREPARED WITH THE ADDITION OF EXTRA BUTTER AND SUGAR TO ENHANCE THE SWEET TASTE OF THE COCOA.
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Storage of Cocoa...

IDEAL STORAGE TEMP.- 15-18C. IDEAL STORAGE RELATIVE HUMIDITY 55-60%. KEPT IN COOL, DARK PLACE. AWAY FROM MOISTURE & STRONG ODOUR. KEPT IN CLEAN, AIR TIGHT CONTAINERS. STORED IN SMALL QUANTITIES.

Cocoa Preparation & Service

Rules..

PRIOR TO PREPARATION OF COCOA, GUEST SHOULD BE CLEARLY ASKED ABOUT HIS CHOICE OF PREPARATION. GENERALLY MOST LIKE COCOA MADE WITH HOT MILK. WATER OF GUEST PREFERRED QUANTITY CAN ALSO BE ADDED. CHECK FOR THE CONSISTENCY OF COCOA IN THE PREPARATION. ENSURE THAT COCOA IS PREPARED TO GUEST LIKING BEFORE SERVICE. ANNOUNCE THE COCOA PREPARATION BEFORE SERVICE.

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Brand Names of Cocoa...

Vosges Cadbury Hershey Van houten Lindt Cailler WEISSE

Nestle
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