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In my world, chocolate will make everything better. A spat with my significant other, an unexpected repair bill, a bad hair day - you name it, chocolate soothes me in a way that nothing else can. Many of us not only love our chocolate but even crave it. So, it comes as no surprise that some people would like to grow their own cacao tree. The question is how to grow cocoa beans from cocoa tree seeds? Keep reading to find out about growing cacao trees and other cocoa tree info.

Cacao Plant Info

Cocoa beans come from cacao trees, which reside in the genus Theobroma and originated millions of years ago in South America, east of the Andes. There are 22 species of Theobroma amongst which T. cacao is the most common. Archaeological evidence suggests that the Mayan people drank cacao as early as 400 B.C. The Aztecs prized the bean as well.

Christopher Columbus was the first foreigner to drink chocolate when he sailed to Nicaragua in 1502 but it wasn't until Hernan Cortes, the leader of a 1519 expedition to the Aztec empire, that chocolate made its way back to Spain. Aztec xocoatl (chocolate drink) was not initially received favorably until the addition of sugar some time later whereupon the drink became popular in the Spanish courts.

The popularity of the new drink incited attempts to grow cacao in the Spanish territories of the Dominican Republic, Trinidad and Haiti with little success. Some measure of success was eventually found in Ecuador in 1635 when Spanish Capuchin friars managed to cultivate cacao.

By the seventeenth century, all of Europe was mad about cocoa and rushed to lay claim to lands suited to cacao production. As more and more cacao plantations came into being, the cost of the bean became more affordable and, thus, there was an increased demand. The Dutch and Swiss began establishing cocoa plantations established in Africa during this time.

Today, cocoa is produced in countries between 10 degrees North and 10 degrees South of the Equator. The largest producers are Cote-d'voire, Ghana and Indonesia.

Cacao trees can live for up to 100 years but are considered productive for only around 60. When the tree grows naturally from cocoa tree seeds, it has a long, deep taproot. For commercial cultivation, vegetative reproduction via cuttings is more commonly utilized and results in a tree lacking a taproot.

In the wild, the tree may reach over 50 feet in height but they are generally pruned to half that under cultivation. The leaves emerge a reddish hue and turn to glossy green as they grow up to two feet long. Small pink or white flowers cluster on the tree's trunk or lower branches during the spring and summer. Once pollinated, the flowers become ridged pods up to 14 inches long, filled with beans.

How to Grow Cocoa Beans

Cacao trees are quite finicky. They need protection from sun and wind, which is why they thrive in the understory of warm rainforests. Growing cacao trees requires mimicking these conditions. In the United States, that means the tree can only be grown in USDA zones 11-13 - Hawaii, parts of southern Florida and southern California as well as tropical Puerto Rico. If you don't live in these tropical climes, it may be grown under warm and humid conditions in a greenhouse but may require more vigilant cocoa tree care.

To start a tree, you will need seeds that are still in the pod or have been kept moist since their removal from the pod. If they dry out, they lose their viability. It isn't unusual for the seeds to begin sprouting from the pod. If your seeds have no roots yet, place them between damp paper towels in a warm (80 degrees F. plus or over 26 C.) area until they begin to root.

Pot the rooted beans in individual 4-inch pots filled with damp seed starter. Place the seed vertically with the root end down and cover with soil just to the top of the seed. Cover the pots with plastic wrap and place them on a germination mat to maintain their temperature in the 80's.

In 5-10 days, the seed should sprout. At this point, remove the wrap and put the seedlings on a partially shaded windowsill or under the end of a grow light.

Cocoa Tree Care

As the seedling grows, transplant into successively larger pots, keep the plant damp and at temps between 65-85 degrees F. (18-29 C.) - warmer is better. Fertilize every two weeks from spring through fall with fish emulsion like 2-4-1; mix 1 tablespoon per gallon of water.

If you live in a tropical region, transplant your tree when it is two feet tall. Choose a humus rich, well-draining area with a pH near 6.5. Situate the cacao 10 feet or so from a taller evergreen that can provide partial shade and wind protection.

Dig a hole three times the depth and width of the tree's root ball. Return two thirds of the loose soil back into the hole and set the tree atop the mound at the same level it grew in its pot. Fill in the soil around the tree and water it well. Cover the surrounding ground with a 2- to 6-inch layer of mulch, but keep it at least eight inches away from the trunk.

Depending upon rainfall, the cacao will need between 1-2 inches of water per week. Don't let it get soggy, though. Feed it with 1/8 pound of 6-6-6 every two weeks and then increase to 1 pound of fertilizer every two months until the tree is a year old.

The tree should flower when 3-4 years old and about five feet tall. Hand pollinate the flower in the early morning. Don't panic if some of the resulting pods drop. It is natural for the some pods to shrivel, leaving no more than two on each cushion.

When the beans are ripe and ready for harvest, your work isn't done yet. They require extensive fermenting, roasting and grinding before you, too, can make a cup of cocoa from your own cacao beans.

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Cocoa Tree Seeds: Tips On Growing Cacao Trees

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It comes as no surprise that some people would like to grow their own cacao tree. The question is how to grow cocoa beans from cocoa tree seeds? Click this article to find out about growing cacao trees and other cocoa tree info.

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1. The grower can buy at research centres

either selected seeds of good quality
He sows the seeds in a nursery bed or in baskets. Later, he plants out the seedlings in the plantation.

or young seedlings of good quality
He plants them straight away in the plantation.

2. But some growers have no research centre nearby.
They can nevertheless have good cocoa plantations by:

choosing their own seeds,

sowing their seeds in a nursery bed,

planting out their seedlings in the plantation.

Nursery bed is the name for the place where the seeds are sown to make them germinate.

If you want to have fine cocoa trees which produce a lot of big pods, you must choose carefully the seeds you are going to sow.

1. If you choose your own seeds:
The good quality of the tree and of the seed enters into the new plant, which will also yield many big pods.
The best seeds for sowing are those from the middle of the pod.

2. Sow the seeds as you remove them from the pod.
Never keep the pods more than one week, otherwise the germ may die.
If the germ is dead, the plant will not grow.

3. In some countries cocoa seeds are often sown directly in the plantation, that is, where the trees are to grow.
But this is a bad way of sowing, for many of the plants will not grow, and you cannot choose the best seedlings.

Take the best beans from the middle of the pod

A good grower should sow cocoa seeds in nursery beds:
Choose a small plot, quite flat, with light and rich soil.
If the site is near a little stream, watering will be easier.
Till the soil fairly deeply, and break up all the lumps of earth so that you get a fine tilth.

Make beds of soil 120 centimetres wide:

Leave a little path of 60 centimetres between one bed and the next, so that you can walk between the beds.

Take a piece of string and mark out little furrows in each bed.

Leave 25 centimetres between one furrow and the next.

In each furrow, leave 25 centimetres between seeds.

Do not push the seed in too deeply, otherwise it will not have enough air and will not grow well.

Nursery bed for cocoa tree seedlings Cocoa seeds can also be sown En baskets or bags.

1. When the seedlings are lifted from the nursery bed, the roots may break and little earth remains around the roots.
To avoid this, water the beds before lifting the seedlings.
Sometimes the young seedlings do not grow well and do not gain much height.
Some of them die.

2. To make the cocoa trees grow better, sow your seeds in small baskets or polyethylene bags.
These baskets or bags can be about 30 centimetres high and 20 centimetres wide.
Fill them with fine soil mixed with manure.
Put the baskets or bags in rows and leave a little path between the rows.

Young cocoa tree in a basket

You should take good care of the seedlings In seed beds or baskets.

Young cocoa tree seedlings are very delicate;
you must protect them from the sun.
Put them in the shade.

In order to protect the seed beds or the baskets from the sun put up a screen 180 centimetres high above each bed.
You can cover this screen with palm fronds.
Young seedlings need a lot of water.
Water them every day. Remove the weeds which take nourishment away from the seedlings.
Look for insects and kill them, pull out diseased plants and burn them.
Cocoa seed bed under a screen

1. Six months after sowing, when the seedlings have two leaves, take the young cocoa tree seedlings out of the nursery beds.

If you wait too long, the seedlings will be too old and will not grow so easily.
Remove the seedlings from the nursery beds with a spade.
Be very careful not to break the roots. Sort out the young cocoa seedlings.
Throw away diseased seedlings and badly grown seedlings.
Use only the healthiest seedlings.

2. If you have sown your seeds in baskets, place the baskets in holes dug in the plantation.
There is no need to remove the basket, as it will rot in the earth.

If you have sown your seeds in polyethylene bags, remove the bag.
Place the ball of earth with the seedling into the hole.

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The Cocoa tree bears fruit on its trunk and branches. They are called pods.The pods contain seeds which are called cocoa beans. The beans are made up of a seed coat, a kernel and a germ. Cocoa needs a high temperature, plenty of water and air that is always moist.

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Ditch the last-minute supermarket dash this Valentine's Day. If you're opting to say it with chocolates, these hand-rolled, hand-tempered and love-laced varieties are the ones you're after.

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The Best Chocolates in Australia by Gourmet Traveller

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Ditch the last-minute supermarket dash this Valentine's Day. If you're opting to say it with chocolates, these hand-rolled, hand-tempered and love-laced varieties are the ones you're after.

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Like most of Janice Wong's treats, the ones we picked out were stunning, painted gems of art. At $3.50 a bite and with Wong's brand name and reputation, we were looking forward to quality indulgence. However, we can't say we were thoroughly impressed.

Go for the salted caramel and pop rocks. The caramel is well-balanced with complexity like a luxe Ferrero Rocher, while popping candy in pop rocks excites the tongue. And although the chocolate casings are of irrefutably good quality, the pandan filling in one is too creamy and thick, almost like swallowing a teaspoon of kaya. The chilli chocolate is a dramatic piece, sweet in the beginning, then stark, smoky and burnt at the end. A few of us compare it to being punched in the throat - which isn't necessarily a bad thing.

Packaging 5/5

Flavour 3/5

Texture 4/5

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Like most of Janice Wong's treats, the ones we picked out were stunning, painted gems of art. At $3.50 a bite and with Wong's brand name and reputation, we were looking forward to quality indulgence. However, we can't say we were thoroughly impressed. Go for the salted caramel and pop rocks.

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6 Singaporean chocolatiers putting Willy Wonka to shame | Her World Singapore

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Belgium and Switzerland may be famous for their cocoa products, but Singapore's homegrown chocolatiers have made the drink of the gods their own

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Deanna Pucciarelli: The history of chocolate

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If you can't imagine life without chocolate, you're lucky you weren't born before the 16th century. Until then, chocolate only existed as a bitter, foamy drink in Mesoamerica. So how did we get from a bitter beverage to the chocolate bars of today? Deanna Pucciarelli traces the fascinating and often cruel history of chocolate.

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The Truth About Chocolate and Your Health

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Your Ultimate Guide to the Different Types of Chocolate

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Image

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Wikipedia

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Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation.

The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently.

The cocoa bean products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:

chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids.

cocoa butter is the fatty component of the bean.

Dry cocoa solids are the remaining nonfat part of the cocoa bean, which are ground into a powder.

Different forms and flavours of chocolate are produced by varying the quantities of the different ingredients. Other flavours can be obtained by varying the time and temperature when roasting the beans.

Milk chocolate is solid chocolate made with milk added in the form of powdered milk, liquid milk, or condensed milk. In 1875 a Swiss confectioner, Daniel Peter, developed the first solid milk-chocolate using condensed milk, which had been invented by Henri Nestlé, Peter's neighbour in Vevey. European Union regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed an exception from these regulations in the UK, Ireland, and Malta, where "milk chocolate" can contain only 20% cocoa solids. Such chocolate is labelled as "family milk chocolate" elsewhere in the European Union. "Cadbury" is the leading brand of milk chocolate in the United Kingdom. The United States government requires a 10% concentration of chocolate liquor. The Hershey Company is the largest producer in the US. The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized, stabilizing it for use. This process gives the product a particular taste, to which the US public has developed an affinity, to the extent that some rival manufacturers now add butyric acid to their milk chocolates.

Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and many degrees of hybrids. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold. Baking chocolate containing no added sugar may be labeled "unsweetened chocolate".

Semisweet and bittersweet are terms for dark chocolate traditionally used in the United States to indicate the amount of added sugar. Typically, bittersweet chocolate has less sugar than semisweet chocolate, but the two are interchangeable when baking. Both must contain a minimum of 35% cocoa solids; many brands now print on the package the percentage of cocoa in the chocolate.

Couverture chocolate is a high-quality class of chocolate, containing a high percentage of cocoa solids that includes a higher percentage of cocoa butter than other chocolate, and precisely tempered. Couverture chocolate is used by professionals for dipping, coating, molding and garnishing ('couverture' means 'covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard.

White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids. It is pale ivory colour, and lacks many of the compounds found in milk and dark chocolates. It remains solid at room temperature as that is below the melting point of cocoa butter.

Ruby chocolate is a type of chocolate created by Barry Callebaut. The variety was in development from 2004, and was released to the public in 2017. The chocolate type is made from the Ruby cocoa bean, resulting in a distinct red colour and a different flavour, described as "sweet yet sour".

Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients. It is sold in chocolate-growing countries, and to a much lesser extent in other countries, often promoted as healthy.

Compound chocolate is the name for a confection combining cocoa with other vegetable fat, usually tropical fats or hydrogenated fats, as a replacement for cocoa butter. It is often used for candy bar coatings. In many countries it may not legally be called "chocolate".

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by cakemakers and pâtisseries to add decoration to cakes and pastries.

Cocoa powder is the pulverized cocoa solids left after extracting almost all the cocoa butter. It is used to add chocolate flavour in baking, and for making chocolate drinks. There are two types of unsweetened cocoa powder: natural cocoa produced by the Broma process, with no additives, and Dutch process cocoa, which is additionally processed with alkali to neutralize its natural acidity. Natural cocoa is light in colour and somewhat acidic, and is commonly used in recipes that also use baking soda; as baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch cocoa is slightly milder in taste, with a darker colour. It is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. However, Dutch processing destroys most of the flavonoids present in cocoa.

Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice. Pieces of chocolate, in various flavours, are sometimes added to breakfast cereals and ice cream.

By country/region

The U.S. Food and Drug Administration (FDA) regulates the naming and ingredients of cocoa products:

In March 2007, the Chocolate Manufacturers Association, whose members include Hershey's, Nestlé, and Archer Daniels Midland, began lobbying the U.S. Food and Drug Administration (FDA) to change the legal definition of chocolate to allow the substitution of "safe and suitable vegetable fats and oils" (including partially hydrogenated vegetable oils) for cocoa butter in addition to using "any sweetening agent" (including artificial sweeteners) and milk substitutes. Currently, the FDA does not allow a product to be referred to as "chocolate" if the product contains any of these ingredients. To work around this restriction, products with cocoa substitutes are often branded or labeled as "chocolatey" or "made with chocolate".

The legislation for cocoa and chocolate products in Canada is found in Division 4 of the Food and Drug Regulations (FDR), under the Food and Drugs Act (FDA). The Canadian Food Inspection Agency (CFIA) is responsible for the administration and enforcement of the FDR and FDA (as it relates to food).

The use of cocoa butter substitutes in Canada is not permitted. Chocolate sold in Canada cannot contain vegetable fats or oils.

The only sweetening agents permitted in chocolate in Canada are listed in Division 18 of the Food and Drug Regulations. Artificial sweeteners such as aspartame, sucralose, acesulfame potassium, and sugar alcohols (sorbitol, maltitol, etc.) are not permitted.

Products manufactured or imported into Canada that contain non-permitted ingredients (vegetable fats or oils, artificial sweeteners) cannot legally be called "chocolate" when sold in Canada. A non-standardized name such as "candy" must be used.

Products labelled as "family milk chocolate" elsewhere in the European Union are permitted to be labelled as simply "milk chocolate" in Malta, the UK and the Republic of Ireland.

Product

Total dry cocoa solids

Cocoa butter

Non-fat cocoa solids

Total fat

Milk fat

Milk solids

Flour/starch

Note 1: "Total Fat" refers to the combined cocoa butter and milk fat content.

In Japan, 'chocolate products' are classified on a complex scale (q.v. チョコレート#チョコレートの規格).

(チョコレート製品, Chocolate products chokorēto seihin):

Products using milk chocolate or quasi milk chocolate as described above are handled in the same way as chocolate / quasi chocolate.

Chocolate
Processed chocolate products made from chocolate material itself or containing at least 60% chocolate material. Processed chocolate products must contain at least 40% chocolate material by weight. Amongst processed chocolate products, those containing at least 10% by weight of cream and no more than 10% of water can be called (生チョコレート, raw chocolate nama chokorēto)

Chocolate is a product based on cocoa solid or cocoa fat or both. The amount and types of cocoa solids and fat that the term implies is a matter of controversy. Manufacturers have an incentive to use the term for variations that are cheaper to produce, containing less cocoa and more cocoa substitutes.

There has been disagreement in the EU about the definition of chocolate; this dispute covers several ingredients, including the types of fat used and the quantity of cocoa. In 1999, however, the EU resolved the fat issue by allowing up to 5% of chocolate's content to be one of 5 alternatives to cocoa butter: illipe oil, palm oil, sal, shea butter, kokum gurgi, or mango kernel oil.

A recent workaround has been to reduce the amount of cocoa butter in candy bars without using vegetable fats by adding polyglycerol polyricinoleate (PGPR), which is an artificial castor oil-derived emulsifier that simulates the mouthfeel of fat. Up to 0.3% PGPR may be added to chocolate for this purpose.

Cacao beans can be tested for their quality as a certain variety using DNA tests, especially by testing single-nucleotide polymorphisms that act as markers.

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Chocolate is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter) and finely powdered sugar to produce a solid confectionery. There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to international governmental regulation.

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Is dark chocolate good for you? (BBC Good Food)

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Is dark chocolate good for you? (BBC Good Food)

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It might sound too good to be true, but dark chocolate (enjoyed as part of a balanced diet) can have some health benefits. We asked nutritionist Nicola Shubrook to explain its nutritional profile, plus how to buy the best dark chocolate.

What is dark chocolate?

Dark chocolate is a rich, bitter chocolate that is typically made of cocoa solids, sugar and cocoa butter (and doesn't contain any milk). The percentage of cocoa affects the flavour and bitterness.

There isn't a minimum amount of cocoa that needs to be present for the chocolate to be labelled 'dark', so you typically find dark chocolate containing anything from around 50% cocoa all the way up to 100%. Most brands contain 70%, 85% or 90% cocoa.

Nutritional profile of dark chocolate

The exact nutritional values will vary from brand to brand, as they depend on the different levels of cocoa butter and sugar added. Let's take a 70% cocoa dark chocolate, for example. This is a high-fat food, and a 20g serving (around six small squares) contains just over 8g of fat, of which 5g is saturated fat. It's high in sugar, with around 6g per 20g serving, but is also a good source of fibre and protein, with approximately 2g of each per 20g serving.

To compare, an 85% dark chocolate is higher in fat with almost 10g per 20g, of which 6g is saturated fat, but it is lower in sugar with just 3g per 20g. The protein and fibre content is also a little higher, at around 2.5g of each per 20g serving.

There is very little salt in dark chocolate, if any - unless you're buying one with added sea salt, of course!

Dark chocolate does have some impressive health benefits as it is naturally high in iron, magnesium, copper and manganese.

Iron is important for making red blood cells, which carry oxygen around the body, while copper triggers the release of iron to form haemoglobin, the substance that carries the oxygen around the body. Magnesium ensures that our parathyroid glands can work normally to produce hormones that are important in bone health. Manganese helps to make and activate certain enzymes in the body, including those which break down food.

What are the health benefits of dark chocolate?

One of the benefits of dark chocolate is that it is high in antioxidants and flavanols. A study in 2011 compared dark chocolate and cocoa powder to 'super fruits' because of their concentrated source of these phytonutrients, which were found to be higher than those in blueberries and pomegranates.

Studies show that diets high in flavanols improve vascular endothelium function (the cells that line the insides of our blood vessels) and reduce the risk of cardiovascular disease. Enjoyed as part of a balanced and varied diet, dark chocolate can make a valuable contribution of flavanols.

Studies also demonstrate that flavanols also offer some neuro-protective benefits and may offer some protection again conditions such as Parkinson's and Alzheimer's, as well as offering a potential anti-inflammatory effect in digestive issues such as inflammatory bowel disease.

What is a healthy portion size?

Enjoyed as an occasional treat, around 20g of dark chocolate is a good portion size - this is around six small pieces or two large squares, depending on the bar. However, as dark chocolate is high in saturated fat and sugar, it's important that it is enjoyed as part of a balanced diet.

How to buy the healthiest dark chocolate

The darker the better! Generally speaking, the higher the cocoa percentage, the better the health benefits (e.g. 20g of 90% cocoa chocolate is going to offer more health benefits than 20g of 75% cocoa chocolate).

Flavoured dark chocolates, such as orange, caramel or sea salt, are likely to contain more sugar and salt, so stick to plain dark chocolate to maximise the health benefits.

How is dark chocolate made?

Making dark chocolate is quite a lengthy process. Cacao beans are picked from the cacao tree when ripe, then cleaned and left to ferment for around two to nine days, using the naturally present yeasts or with a yeast-based starter, depending on the manufacturer. The beans are then covered by banana leaves or put in wooden sweating boxes to develop their flavour. The temperature, humidity and aeration will all add to the flavour.

After fermentation, the beans are dried and roasted, much like coffee, allowing them to darken in colour to a rich, dark brown and develop additional flavour and aroma.

The roasted beans are then winnowed, which is a process that removes the bean's outer shell, or hull, and leaves behind the inner bean, or nibs. These nibs are then ground or milled at high pressure to produce cocoa mass - also known as chocolate liquor - and cocoa butter.

The cocoa mass and cocoa butter are then mixed together with sugar to produce a paste that then goes through a process known as conching. This is a careful process of rolling, kneading, heating and aerating the mixture under heat until it becomes smooth and creamy. The longer the mixture conched, the smoother the chocolate will be - some high-quality brands may do this for several days.

A stabiliser such as soy lecithin is added, along with any other additional flavours, such as sea salt or vanilla, before the chocolate is tempered. Tempering is the process whereby chocolate is slowly bought to a specific temperature, then poured into a mould to cool and become its stable, solid, edible chocolate form.

Now read...
This article was published on 15 February 2019. Nicola Shubrook is a nutritional therapist and works with both private clients and the corporate sector. She is an accredited member of the British Association for Nutrition and Lifestyle Medicine (BANT) and the Complementary & Natural Healthcare Council (CNHC). Find out more at urbanwellness.co.uk.
All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information.

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It might sound too good to be true, but dark chocolate (enjoyed as part of a balanced diet) can have some health benefits. We asked nutritionist Nicola Shubrook to explain its nutritional profile, plus how to buy the best dark chocolate.

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Dark chocolate is rich in cocoa solids, which contain compounds known as flavanols. Find out if this sweet treat is good or bad for your health.

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No introductions are needed for this highly treasured food that dates back to 2000 BC. At that time, the Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine. Today, the long rows of chocolate squares sitting neatly on your store shelves are the end result of many steps that begin as a cacao pod, larger than the size of your hand. Seeds (or beans) are extracted from the pod and fermented, dried, and roasted into what we recognize as cocoa beans. The shells of the bean are then separated from the meat, or cocoa nibs. The nibs are ground into a liquid called chocolate liquor, and separated from the fatty portion, or cocoa butter. The liquor is further refined to produce the cocoa solids and chocolate that we eat. After removing the nibs, the cocoa bean is ground into cocoa powder that is used in baking or beverages.

Dark chocolate contains 50-90% cocoa solids, cocoa butter, and sugar, whereas milk chocolate contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar. Though dark chocolate should not contain milk, there may be traces of milk from cross-contamination during processing, as the same machinery is often used to produce milk and dark chocolate. Lower quality chocolates may also add butter fat, vegetable oils, or artificial colors or flavors. White chocolate does not contain any cocoa solids and is made simply of cocoa butter, sugar, and milk.

Source Of

Dark Chocolate and Health

Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate. Flavanols have been shown to support the production of nitric oxide (NO) in the endolethium (the inner cell lining of blood vessels) that helps to relax the blood vessels and improve blood flow, thereby lowering blood pressure. [1,2] Flavanols in chocolate can increase insulin sensitivity in short term studies; in the long run this could reduce risk of diabetes. [3,4]

Observational studies support the benefits of cocoa flavanols. The link between blood pressure and high cocoa intake was described in a study of the Kuna Indians, an isolated tribe who live on the Caribbean Coast of Panama. [5] Hypertension was extremely uncommon in this group, even among older ages, and even with a dietary salt intake that is greater than most Western populations. When the Kuna migrated to urban environments and changed their diets, their rates of high blood pressure increased. Notably, their traditional intake of cocoa as a beverage was very high, at more than five cups daily of either home-grown or Colombian cocoa powder rich in flavanols. The urinary levels of flavanols in the island-dwelling Kuna were significantly higher and their rates of death from heart disease, cancer, and diabetes significantly lower than their counterparts living in urban centers.

Other observational studies suggest a link between high cocoa or chocolate intake of 6 grams daily (1-2 small squares) and a reduced risk of heart disease and mortality, possibly in part by reducing blood pressure and inflammation. [6,7]

Dark chocolate is high in calories (150-170 calories per ounce) and can contribute to weight gain if eaten in excess. However, chocolate, like nuts can induce satiety, so the longer term implications for weight control are not clear. It also contains a moderate amount of saturated fat, which can negatively affect blood lipid levels, though its heart-protective effects from flavanols appear to outweigh the risk. Choosing dark chocolate and eating modest quantities may offer the greatest health benefits.

Purchase and Storage

1. Choose 70% dark chocolate or higher to obtain the most flavanols. Though keep in mind that the higher the percentage of cocoa solids, the greater the bitter flavor.

2. Store in a cool dry area (65-70 F) in a tightly sealed container. Do not refrigerate, which can promote the chocolate to "bloom," a whitish coating caused by sugar rising to the surface due to excess moisture. Bloom does not affect flavor but does not look appealing.

3. If stored properly, dark chocolate will last up to two years.

Serve

To melt: Dark chocolate should be heated gradually to prevent scorching. This may be done on a stove top on low heat or in a microwave oven on 50% power. Break chocolate into smaller pieces and place in pan or microwave to heat. Stir continually (or after each minute) to ensure even heating. Drizzle 1-2 tablespoons of melted dark chocolate over oatmeal, yogurt, or fresh fruit for an easy healthful snack.

Serve a few squares of dark chocolate or chocolate curls with fresh fruit and nuts for an easy elegant dessert.

Blend 1-2 tablespoons of unprocessed cocoa with one large frozen banana for a dairy-free version of chocolate ice cream.

Because the bitter flavor increases with a higher percentage of cocoa solids, try taking a small piece and allowing it to melt slowly in your mouth. This technique may offer a different, more pleasurable experience than quickly chewing and swallowing the chocolate.

Did You Know?

Cocoa is sometimes treated with alkali, or Dutch-processed, to improve the flavor and appearance. However this causes a significant loss of flavanols. Natural cocoa, found in the baking aisle, retains the most flavanols. [8]

The higher percentage of cocoa solids, the higher the caffeine content. Two ounces of 70% dark chocolate contains about 50-60 mg caffeine. In comparison, an 8-ounce cup of coffee contains 100-200 milligrams of caffeine.

If your chocolate has developed bloom, no need to throw it out! You can remove the bloom by melting the chocolate, stirring it well, and then allowing it to slowly cool back into a solid.

Chocolate is derived from an intensive process of farming, harvesting, and transport, often employing less expensive labor or child labor overseas. "Fair-Trade" labeled chocolate certifies that the chocolate has been manufactured at a fair wage and with the exclusion of child labor.

Related

References

1. Fisher ND, Hughes M, Gerhard-Herman M, Hollenberg NK. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. J Hypertens. 2003;21:2281-6.

2. Engler MB, Engler MM, Chen CY, et al. Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults. J Am Coll Nutr. 2004;23:197-204.

3. Grassi D, Desideri G, Mai F, et al. Cocoa, glucose tolerance, and insulin signaling: cardiometabolic protection. J Agric Food Chem. 2015;63:9919-26.

4. Hooper L, Kay C, Abdelhamid A, et al. Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials. Am J Clin Nutr. 2012;95:740-51.

5. Hollenberg NK, Fisher ND, McCullough ML. Flavanols, the Kuna, cocoa consumption, and nitric oxide. J Am Soc Hypertens. 2009;3:105-12.

6. Buijsse B, Feskens EJ, Kok FJ, Kromhout D. Cocoa intake, blood pressure, and cardiovascular mortality: the Zutphen Elderly Study. Arch Intern Med. 2006;166:411-7.

7. Buijsse B, Weikert C, Drogan D, Bergmann M, Boeing H. Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults. . 2010;31:1616-23.

8. Miller KB, Hurst WJ, Payne MJ, et al. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem. 2008;56:8527-33.

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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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No introductions are needed for this highly treasured food that dates back to 2000 BC. At that time, the Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine.

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7m 54s

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The Whole Process Of Making Chocolate | How Do They Do It?

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3m 24s

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Documentary - The Dark Side of Chocolate 

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Documentary - The Dark Side of Chocolate 

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The Dark Side of Chocolate - Full Documentary

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Article by SBS - How to buy ethical chocolate eggs this Easter

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Article by SBS - How to buy ethical chocolate eggs this Easter

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Buying Fairtrade chocolate makes a huge difference to the lives of cocoa farmers and their families around the world.

Despite growing demand for cocoa, many small producers struggle to earn a sustainable income. Disease and age are damaging cocoa trees, and rising production costs mean farmers and their families remain in poverty. Child labour, a significant issue in the cocoa industry, is perpetuated by poverty and unfair terms of trade.

Fairtrade helps to make cocoa farming in places like Ivory Coast and Ghana more sustainable by guaranteeing minimum prices and providing a premium to invest in local communities, so farmers can provide a better future for themselves and their families.

And you can give them this opportunity just by enjoying your favourite Fairtrade chocolate treat.

Cocoa farmer Mariano Manzuela from Conacado, in the Dominican Republic

For Mariano Manzuela, a member of the Conacado cocoa cooperative in the Dominican Republic, Fairtrade means four of his 11 children attend secondary school on scholarships from the Fairtrade Premium. What started as a development project in 1988, has now become the tenth largest cocoa exporter in the world.

Conacado now provides Fairtrade cocoa products to brands like Green & Black's.

Read more about Conacado here.

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Buying Fairtrade chocolate makes a huge difference to the lives of cocoa farmers and their families around the world. Despite growing demand for cocoa, many small producers struggle to earn a sustainable income. Disease and age are damaging cocoa trees, and rising production costs mean farmers and their families remain in poverty.