BITTER CHOCOLATE Cocoa Characteristics

Cocoa is the fatty seed of the cacao tree (Theobroma cacao), also known as the “food of the gods”. It belongs to the family of evergreen tropical trees and is native to the Amazon rainforest in South America.

The cacao tree is a fairly short tree and reaches only 4–7 meters in height. Although the cacao tree can live up to 100 years, it produces marketable cocoa beans for 25 years of its life.

The leaves of the cacao tree are large, glossy, leathery and dark green. The tree produces large, oval fruits with a brown color. Their size reaches 37 cm in length and 15 cm in diameter. These fruits contain up to 45 cocoa beans, which are used to produce the well-known cocoa and chocolate.

Cocoa is thought to improve memory, concentration and overall brain function. It supports the proper functioning of the cardiovascular and immune systems. In addition, cocoa contains theobromine, which is the main compound 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 the Aztecs around 5,000 years ago. In Central America it spread through trade 1,500 years later. People of the time used this precious fruit in many ways. More specifically, they prepared a drink from cocoa beans, which they also used in sacred ceremonies, an event dating back about 3,000 to 4,000 years. There were different preferences for preparing the drink in each people. Some preferred it cold, others hot, while the Aztecs added chilli to the drink, a combination that remains popular to this day.

Cocoa beans were of great importance, as they also served as currency in those ancient times.

After the arrival of Christopher Columbus in 1492, cocoa tree seeds were transported to Spain, from where the slow spread of its fruit in Europe began. European aristocrats started 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 appeared in 1852.

Composition of cocoa beans

Cocoa is rich in B-complex vitamins, biotin, magnesium, calcium and zinc, copper and phosphorus. The composition of cocoa beans includes carbohydrates, starch at about 7%, sugars such as sucrose, glucose, fructose, dietary fiber and pentosans. The kernels of cocoa beans contain about 2–5% dietary fiber and 1.5% pentosans.
The protein content of the kernel ranges from 10.3–12.5%, and in the shell it is 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 about 0.05% caffeine. 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 mainly of two saturated fatty acids, palmitic and stearic acid, and one monounsaturated acid, oleic acid.

Ingredients

Essential oil with a bitter chocolate aroma

Instructions for use

- Make aromatic and decorative candles that will spread a wonderful sweet scent throughout your home, brightening up your everyday life.

- Add bitter chocolate essential oil to homemade cake and other desserts to enhance their indulgent flavor.

- Combine it with vanilla essential oil when making homemade soap.

- Body mist bitter chocolate: Create an alcohol-free warm body fragrance. In 100 ml of water add 3 drops of bitter chocolate essential oil, 2 of vanilla and 2 drops of coconut. Shake before each use and spray from a distance, away from the eyes.

- In a ceramic burner it blends well with vanilla, ginger, orange, coconut, spearmint, peppermint.

Useful tips

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