Nearly everyone loves chocolate and many people joke that they would readily give up other things for chocolate. A glimpse, a sniff, a remembrance of pleasures past, and all resistance melts — we reach for another chocolate. Dark or light, solid or filled with fruits, creams, caramel, nuts or liqueurs, chocolate caresses the taste buds with its wonderful flavors. It’s no surprise that chocolate’s scientific name, Theobroma cacao, means food of the gods.
Chocolate starts with the cacao tree. And the origins of cacao tree cultivation are in the Central America of the Mayans and Aztecs. The beans of the tree were so highly valued by the Mayans and Aztecs that the beans were used as currency when they were not being made into a drink, which the Aztecs called xocotl (xoco means better, and atl means water). The Aztec leader Montezuma drank xocoatl from golden goblets that he then threw into the lake.
The scientific name for chocolate is "Theobroma Cacao." Cacao trees, from which cocao beans come, grow around the world in a band spreading 20 degrees north and south of the Equator. Cacao trees produce flowers that become pods that grow on the trunk and branches. There is a mid-crop and main harvest followed by continuous picking. Opened pods show about 42 beans covered by a white coating. Depending on variety, pods can be bright yellow to orange, various shades of green to red. The beans are laid out on screen racks in the sun and covered with banana leaves where they ferment. Fermentation removes the white coating, affecting the inner and outer parts of the bean, creating its characteristic flavor. Larger operations use a heat controlled rotating process to ferment the beans.
When this is completed, the beans are ready for shipment. Cacao beans arrive from many countries on four continents: Africa, Asia, Central and South America. They are tested dockside and if accepted are shipped to factories where they are cleaned and sifted for size, and roasted in large ovens. After roasting, the beans are sent through a machine that removes the shells in a process called winnowing. This reveals the nibs, which are pressed between heated rollers making a thick mixture called chocolate liquor. Under hydraulic pressure cocoa butter is drawn off leaving cocoa cake. Milk plus chocolate liquor forms a substance called chocolate crumb.
This mixed with cocoa butter and other ingredients go through a refiner to produce fine thin flakes. Next they are conched, a process that takes a set number of days and removes moisture and any remaining harsh flavor. This churning action not only mixes the chocolate but also ventilates it to ensure perfect flavor components. Warmed chocolate is made slightly cooler by adding additional chocolate – a process called seeding – and then the temperature is raised up again. This process is called tempering and it produces a finished piece of chocolate which is non-grainy, has a high sheen, and snaps when cooled and broken. Properly made, nothing replaces the taste of real chocolate!