Cocoa solids

Cocoa solids are the dry, solid components of chocolate that give the popular food its distinct flavor and many of its health benefits. Cocoa solids are derived from cacao beans, which are the seeds of the cacao tree. To make chocolate, cacao beans are roasted and ground into a paste that is melted to form chocolate liquor. Chocolate liquor is made of two main components: cocoa solids and cocoa butter. While cocoa butter refers to the naturally occurring fat found in cocoa beans, cocoa solids are the solid fibers, proteins, and starches that are normally suspended in the cocoa butter. In the production of chocolate, hydraulic pressing separates the cocoa solids and cocoa butter. If left combined, the result is unsweetened chocolate. On their own, cocoa solids can be used to make cocoa powder. Otherwise, cocoa solids are mixed with cocoa butter and other ingredients in varying ratios to make different chocolates.

History

Originally, the cacao tree was native to Central and South America. The history of its use dates back to the ancient civilizations that once called the region home. It is believed that the first ancient people to make use of cacao seeds were the Maya. The Maya lived in Central America and the southern parts of what became Mexico. Archeological evidence shows that Mayans began consuming chocolate as early as 500 C.E. The Mayans did not eat chocolate very often, however. It was usually reserved for use in special rituals. Cocoa beans were sometimes used as currency in Mayan culture. When the Mayans did consume chocolate, they mixed ground cocoa beans with water, chili pepper, cornmeal, and other ingredients to make a strong-tasting beverage. The Aztecs, another ancient Central American civilization that followed the Mayans, eventually adopted this practice.

The Aztecs first introduced chocolate to the European explorers when they arrived in the region during the sixteenth century. These explorers eventually brought chocolate back to Europe. Although chocolate in its beverage form was not particularly popular among Europeans, they found other uses for it. In 1828, a Dutch chocolate maker figured out how to make cocoa powder, which had a more palatable taste. Before long, this breakthrough inspired further discoveries that led the emergence of chocolate as it is known in the modern world.

Cultivation

Cocoa solids are a product of the seeds of the cacao tree, or Theobroma cacao. Cacao trees grow in tropical environments found mostly along the Equator. Three main type of cacao trees exist: the Criollo, Forastero, and Trinitario. The Criollo type is native to Central and South America. The Forastero, found primarily in Brazil and West Africa, is the species that provides the majority of the world's supply of cacao beans. The Trinitario is a group of species made from different hybrids.

Cacao beans grow in pods found on the trunks and branches of cacao trees. Inside these pods, the whitish-looking beans are covered in a thick, gluey pulp. In their natural state, cacao beans do not taste like normal chocolate. The beans must be fermented and roasted to cultivate flavor. Millions of tons of cacao beans are harvested every year.

Culinary Uses

Cocoa solids play a critical role in the production of chocolate. Once cacao beans are fermented, roasted, and ground, the resulting chocolate liquor can be used to make a variety of products. Separate from cocoa butter, cocoa solids are most commonly used to make cocoa powder. The two kinds of cocoa powder are natural and Dutched (also called Dutch process). Because natural cocoa powder keeps cocoa's natural acidity, it has a stronger flavor. Dutched cocoa powder is treated with an alkali chemical to neutralize much of its acidity. It is milder in taste and darker in color. Cocoa powder is typically used for baking or making hot chocolate.

Cocoa solids also are used to make chocolate bars and other types of chocolate candy. Because cocoa solids are responsible for giving chocolate its distinct flavor, the amount of cocoa solids included in a particular chocolate mixture directly affects the taste of the final product. The greater the percentage of cocoa solids included in a batch of chocolate, the darker and more bitter that chocolate will be. Milk chocolate may contain as little as 10 percent cocoa solids, while dark chocolate may consist of 40 percent or more cocoa solids. Industrial chocolate produced in mass quantities often contains low percentages of cocoa solids, while gourmet chocolates are usually made with more cocoa solids to enhance the natural flavor.

Health Benefits

Cocoa solids are responsible for many of chocolate's health benefits. Cocoa solids are rich in antioxidants, which are substances that can delay or prevent certain types of cell damage. Most notable among the antioxidants are flavonoids, which have potential anti-inflammatory and immune system benefits. Cocoa solids may help to lower inflammation, lower blood pressure, decrease bad cholesterol, and increase good cholesterol. Consuming cocoa solids may also reduce the risk of heart disease and diabetes.

Cocoa solids contain vitamins and minerals, including vitamins A, B1, C, D, and E. Some studies suggest that cocoa solids may help to promote mental and emotional well-being by stimulating the release of serotonin, a natural chemical that acts as a mood stabilizer. Most forms of chocolate contain a considerable amount of sugar, which can have negative health consequences when consumed in large quantities, so people should eat chocolate and cocoa solids in moderation. Chocolate solids also contain caffeine, which is a stimulant that can lead to dependence with overindulgence.

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