Cocoa beans: benefits and uses. Cocoa beans: photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The trees that grow cocoa beans come from Central America (the territory of modern Mexico). Like many other representatives of the flora, since the discovery of this continent by Europeans, they have been distributed throughout the world. Currently, cocoa is produced in literally all countries where climatic conditions allow. Basically, we are talking about the birthplace of the plant - Central America, as well as Africa and some Asian countries.

What a chocolate tree looks like

In fact, there are a lot of species of the mentioned plant, but they are all combined into two main ones - criollo and forastero. Varieties belonging to the first category are more capricious in production, however, the fruits of such trees are considered high-quality and, accordingly, more expensive (from $20,000 per ton or more). The second group is less demanding, but the result is not so high-quality cocoa beans. The price for them will be significantly lower (about 12-15 thousand).

Wildtrees grow mainly in the forests of Central and South America, and cultivated - on special plantations. They are quite high, sometimes reaching 9 meters or more. It is noteworthy that their rather beautiful flowers, outwardly resembling orchids, are located not only on the branches, but also on the trunk itself. However, not every one of them will eventually become a fruit. As a rule, less than 10% of the color is converted into them.

The crop is harvested several times a year (usually two). Distinguish between the main collection (up to 90% of the total) and intermediate (about 10%). The fruits of the plant are quite large, up to 500 grams each. However, after cleaning, drying and sorting, there is nothing left for sale. On average, about a kilogram of beans ready for sale comes out of one tree.

About product quality control

Incoming for primary processing, cocoa beans are extracted from the fruit and subjected to fermentation (over several days, gradually heated to 50 degrees). As a result, a natural fermentation process occurs, the chemical composition of the product changes, and its taste improves. Fermentation is completed by slow drying in the sun, after which cocoa beans are obtained ready for sale. Raw materials, the quality of which largely depends on the variety of the plant itself, growing conditions and compliance with technologies, enter the market. Then it is finally processed into butter and cocoa powder.

Buyers, as a rule, determine the quality of goods by external features (color, size, surface uniformity), smell. Sometimes, to make sure the cocoa beans matchestablished standards, one has to resort to chemical analysis.

Composition

Cocoa beans (photo above) look pretty appetizing. In addition, they have a pleasant aroma. But is there anything useful for the human body in their composition? To answer this question, you must first consider the nutritional value of the product. Cocoa beans consist of a core and a shell (cacavel), which contains a minimum of useful substances.

The main product produced from this plant is oil (the kernel contains about 50% fat). It is widely used in the food industry (for example, for the production of chocolate), it is often included in cosmetics. If we consider the full composition of cocoa beans, it will be as follows: fats - up to 55%, protein - up to 15%, starch - about 7%, fiber 3-4%. The rest is water, theobromine, melanin, caffeine, calcium, phosphorus. In addition, cocoa beans contain vitamins B and PP, as well as antioxidants, which allows them to be used in medicine and pharmacology. They also contain about 300 aromatic compounds, which together give a unique "chocolate" smell.

About the benefits of cocoa

Considering the properties of this product, first of all it is necessary to present it as a raw material for the food industry. In this case, cocoa beans, the benefits and harms of which are almost equivalent, can be a good source of energy, due to the high content of carbohydrates, the presence of caffeine andcalories. Also, one should not forget about antioxidants, thanks to which the product is used both in medicine and in cosmetology. Not decisive, but still an indisputable role is played by vitamins and fiber. Melanin, which is part of the beans, allows the production of protective creams and suntan lotions. Due to the presence of vitamin D (which is rare for plant materials), cosmetics have a beneficial effect on the condition of the skin and hair.

In general, cocoa beans, the use of which has long been not limited to the production of chocolate and other sweets, have been used since ancient times. The Aztecs and other peoples who inhabited South America drank a ritual drink from them. True, the way they were processed was very far from modern, but even then they knew about the benefits of the components contained in them.

What's bad about cocoa

First of all, calories. For example, the energy value of chocolate, the most massive product made from cocoa beans, is from 500 kcal per 100 grams and more (if we consider the product in its pure form, this figure will be even higher). In addition, they contain caffeine, which, along with cheerfulness, can also cause an increase in blood pressure. So for hypertensive patients and children, chocolate from cocoa beans and other products should be used with caution. Another component of the fruit - theobromine, known for its ability to overcome depression and improve mood, according to some scientists, is a rather potent poison. In addition, during production, as well as immediately after the collection of cocoathe beans are raw and then, after fermentation and drying, they are often treated with quite strong chemicals. They do this in order to protect the crop from pests and prevent spoilage. Naturally, some of the poison gets inside and is stored in the finished product.

Therefore, when using products containing cocoa beans, the benefits and harms should be understood, and the dosage should be considered. If the same chocolate is eaten a little, nothing bad will happen, and the mood will undoubtedly improve.

How to use cocoa butter at home

It can be purchased neat at the drugstore (for external use) or at the grocery store (for eating). What are the benefits of cocoa beans, we discussed earlier. But theory is theory, and practice is practice. Let's see how you can use the product for the benefit of the body at home.

First, direct ingestion. Naturally, this does not mean that you need to literally gnaw them (although this option is also allowed), it is quite enough to use cocoa powder or butter in the cooking process. Undoubtedly, most of them are desserts, ranging from chocolate and sweets to cakes and other pastries. The second place is occupied by drinks, which include cocoa beans. The use of oil in them is rarely practiced, mainly powder is used. They sell it in any grocery store.

In cosmetology, cocoa butter is also very widespread. Thanks to the aggregatenatural fats, antioxidants and tonic elements, it is often used as an important component of masks and creams. It is quite easy to apply even at home, this is facilitated by the consistency of the product. At room temperature, butter is solid and can be easily broken off (or cut off with a knife). And already at 33-35 degrees it begins to melt, that is, by slightly heating it in the microwave or in a water bath and adding other components, you can get a nourishing mask for hands or face, hair or body. Cosmetologists especially recommend such procedures for people with dry and flaky skin. After all, the oil perfectly nourishes and smoothes it, making it soft and velvety.

It is also recommended to use to protect the face and lips during the winter cold. It is enough to hold a small piece in your hands, and when it starts to melt, lubricate problem areas with it. Due to the melanin contained in cocoa, its oil is sometimes added to tanning products. After sunbathing, it can be applied neat to the skin. This will soften it and reduce the negative effects of UV.

And it is also used to strengthen and grow eyelashes and eyebrows, as well as one of the main components in creating a mask for sensitive skin of the eyelids. In general, fans of natural cosmetics should certainly have cocoa butter of the highest degree of purification in their arsenal. They sell it in pharmacies and specialized stores. The food option will not work, as an allergic reaction is possible.

In medicine, this product is used externally (includesin the composition of ointments for burns, dermatitis and other ailments), and inside. Its components allow you to fight diseases of the cardiovascular system, digestive tract and nervous disorders. However, oil should be used with caution, not exceeding the prescribed dosages.

Cosmetic treatments with chocolate

Many beauty salons and resorts use whole complexes with cocoa products. Their popularity is due to the double action. Firstly, it is good for the skin, and secondly, aromatherapy improves mood, has a calming effect on the nervous system.

Chocolate wrap tightens and rejuvenates the skin, has pronounced anti-cellulite and anti-stress effects. The procedure is recommended in preparation for the beach season, as it allows not only to put the body in order, but also to protect against ultraviolet radiation.

Chocolate bath nourishes and softens the skin, normalizes blood and lymph circulation, promotes relaxation. It is prescribed for fatigue and stress, to improve the general condition and cheer up.

Massage with chocolate oil is used to eliminate cosmetic defects (scars, scars). The procedure stimulates the biochemical processes in the body, acts as aromatherapy, promotes emotional balance.

How to use whole cocoa beans

As a rule, they are used raw, but only after they have undergone primary fermentation. In suchbeans contain more beneficial antioxidants, they are better invigorating and uplifting. Buying them is not as easy as ready-made powder or oil. They are mainly available in specialized he alth food stores.

Knowing the benefits of the product, many do not quite understand what to do with cocoa beans that have not undergone heat treatment. First of all, you should just taste them … Yes, as they are. To many, they will seem quite edible and even pleasant. In this case, they can simply be consumed as a dietary supplement before each meal. The maximum daily dosage should not exceed 40 grams (4 tablespoons).

If cocoa beans seem tasteless, they can be dipped in honey, hot chocolate or used to make desserts by grinding in a coffee grinder. They sprinkle ice cream, fruit salads. Raw cocoa beans are also used to create the Chocolatl drink, which is unique in its properties. How to cook? The traditional chocolatl, according to the recipe of the Indians, is quite difficult and troublesome to make. But there is an express method. To do this, take a handful of cocoa beans, a spoonful of butter from them, spices (cinnamon, cloves, ginger) and sugar to taste. All ingredients are ground with a coffee grinder and heated over low heat until syrupy. Then add boiling water (about 200 ml), mix thoroughly and turn off without bringing to a boil. Remove from heat, beat well and serve. It turns out a magical invigorating drink, which, by the way, is much tastier and he althier than regular cocoa.

How to make real chocolate at home

Some housewives consider this occupation meaningless. After all, there are a lot of finished products on sale, starting with all kinds of tiles and ending with sweets with fillings. But in the industrial production of chocolate, in addition to cocoa butter and powder, a lot of other, not always useful ingredients are used. First of all, we are talking about artificial flavors and stabilizers. It is they, and not cocoa itself, that are often the cause of allergic reactions to chocolate. Therefore, he althy food lovers prefer to cook it themselves.

You can make bitter or milk chocolate at home, as well as sweets with nuts, candied fruits or fruits. There are several recipes for making cocoa treats, but they differ mainly in additional ingredients.

To make classic chocolate, you will need 100 g of sugar or powder, 20 g of butter and 50 g of cocoa butter. You also need to take 200 g of this product in powder form. These ingredients will make classic dark chocolate, which can be flavored with vanilla or cinnamon, and with the addition of a small amount of cream, milk will come out.

First, a mixture of oils is heated in a water bath, then sugar and cocoa powder are poured into it. Stirring, bring to homogeneity and dissolution of crystals (do not boil!). The resulting substance is poured into a mold (preferably silicone) and left to harden in the refrigerator. If desired, you can add nuts, raisins, dried apricots.

To make sweets useice molds. They are half-filled with chocolate, the filling is placed inside (nut, berry, piece of fruit) and filled to the top, sending to harden in the cold. Such sweets are both he althier and tastier than store-bought ones.

Other recipes using cocoa

This ingredient is often added to baked goods for chocolate flavor and color. Sometimes it is sprinkled into coffee or other drinks, in soufflés, glazes and puddings. One of the most striking and successful recipes is brownie. It is prepared in the form of a whole pie or portioned muffins. It turns out very tasty and super-chocolate.

For 4 chicken eggs you will need 60 grams of flour and cocoa powder, a glass of any nuts, 300 grams of sugar and 150 butter. And a bar of dark chocolate. It must be broken and, together with the oil, sent to a water bath until completely dissolved. You can do this in the microwave, but then you have to make sure that the mass does not boil.

Separately, eggs are beaten with sugar, adding chocolate mass to them and stirring. The nuts are crushed, and the flour is mixed with cocoa. All ingredients are combined, poured into a mold and baked in a non-hot oven (about 160 degrees) for half an hour. It is very important not to dry out the cake. It must be removed when the middle is still wet, and a dense crust appears on top. It is removed from the mold only after it has completely cooled. Then the product is cooled for several hours and only then is consumed.

Thanks to the discovery of the fruits of the cocoa tree, the world received not only an invaluable food product, butand an indispensable raw material for the production of cosmetics and medicines. Raw cocoa beans are considered especially valuable, photos of which can be seen above. After all, it is in them that the maximum amount of vitamins and antioxidants is preserved. But even in roasted beans, cocoa butter and ready-made chocolate, there are enough benefits to indulge in the pleasure of eating a piece of fragrant delicacy with a cup of tea. The main thing is to know when to stop.