Characteristics of Cocoa

Cocoa is the oily seed of the cocoa tree (Theobroma cacao), also known as the “food of the gods.” It belongs to the evergreen tropical tree family and is native to the Amazon rainforest in South America.
The cocoa tree is a fairly short tree, only reaching 4-7 meters in height. Although the cocoa tree can live up to 100 years, it produces marketable cocoa beans for 25 years of its life.
The leaves of the cocoa tree are large, shiny, leathery with a dark green color. The tree produces large oval fruits with a brown color. Its dimensions reach 37 centimeters in length and 15 centimeters in diameter. These fruits contain up to 45 cocoa beans, which are used to produce the well-known cocoa and chocolate.
It is believed that cocoa can improve memory, concentration and general brain function. It supports the proper functioning of the cardiovascular and immune systems. In addition, cocoa contains theobromine, which is the main substance with tonic and antidepressant properties that improve our psychological state.

History of cocoa

The cacao tree was first cultivated by ancient South American civilizations, such as the Maya and Aztecs, about 5,000 years ago. It spread to Central America through trade 1,500 years later. People of the time used this valuable fruit in many ways. More specifically, they prepared a drink from the cacao beans, which they also used in sacred ceremonies, a fact that dates back to
about 3,000 to 4,000 years ago. There were different preferences for preparing the drink among each people. Some preferred it cold, some hot, while the Aztecs added chili to the drink, a combination that remains popular to this day.
Cocoa beans were of great importance since they also served as currency in these ancient times.
After the arrival of Christopher Columbus in 1492, the seeds of the cocoa tree
They were transported to Spain, from where the fruit slowly spread to Europe. European aristocrats began adding sugar to cocoa and drinking it as a beverage.
Later, in 1847, the first chocolate bar was created, while in Greece the first chocolate made its appearance in 1852.

Cocoa bean analysis

Cocoa is rich in B vitamins, biotin, magnesium, calcium and zinc, copper, phosphorus. The composition of cocoa beans includes carbohydrates, starch about 7%, sugars such as sucrose, glucose, fructose, fiber and pentosans. Cocoa bean kernels contain about 2-5% fiber and 1.5% pentosans.
The protein content of the kernel is 10.3-12.5% ​​and in the shell 13.5%.
In addition, cocoa beans contain the essential amino acids alanine, asparagine, valine, glutamic acid, isoleucine, leucine, tyrosine, phenylalanine. The alkaloids found in cocoa beans include: 1.5-1.7% theobromine and approximately 0.05% caffeine. The
Theobromine and caffeine, together with tannins, are responsible for the bitter taste of cocoa. Cocoa beans are rich in phenols such as epicatechin, catechin, leucoanthocyanins. The most important substances that affect the taste and aromatic properties of fermented and dried cocoa beans include: polyphenolic compounds, theobromine and
caffeine, certain protein breakdown products, amino acids, organic acids such as acetic, propionic and butyric, d-linalool, ethyl alcohol, diacetyl, acetaldehyde and other substances.Finally, it consists primarily of two saturated fatty acids, palmitic and stearic acid, and one monounsaturated acid, oleic acid.

Ingredients

Milk chocolate scented essential oil

Instructions for use

- Prepare a delicious cheese cake, smoothie or marzipan, flavored with 1-2 drops of milk chocolate essential oil.
- Add 2 drops of milk chocolate essential oil to your favorite body lotion.
- In the production of moisturizing body soaps and scented room candles.
- In the ceramic burner to give a sweet aroma to the room.
- It combines well with coconut, vanilla, ginger and mastic essential oil.

Useful tips

- The use of essential oils should be avoided during pregnancy, breastfeeding and by young children.
- Avoid direct contact with skin, eyes and mouth.
- Always use essential oils dissolved in a base oil or other catalyst.