Cocoa Travel

The Theorem cocoa tree (Theorem, the food of the gods in the Greek means, and cocoa is probably from the family of the Mixe-Zoquean language and was originally "Kawaka") is originally from Central and South America and now in the tropical regions of the World, especially in Africa and Indonesia, where it was taken after the conquest of the new world and the colonial era. It is a rare tree in which small flowers in small pillows bloom on its stem and large branches of these flowers are dusted by themselves or by pollinators like mosquitoes and produce pods of 100 to 350 mm in length and weighing 200 g 1 Kg when they are ripe. When we open the capsule, which usually contains 30 to 40 grains Bittermandelförmig surrounded by a sweet pulp and there is no doubt that the animals were attracted to this delicious white sticky paste and probably the first humans were worried as they to the First saw the tree. The pods, which mature in about five to six months early, harvested, and then poured the head on a tray or something and probably ferment for five days the heat rises. Putrefaction is triggered by a variety of microorganisms when the sheath is open. In the process, the seeds germinate briefly but soon die from heat, ethanol and acetic acid, which enter into their cotyledons through the test of cocoa beans and kill the embryo; the seeds do not produce any chocolate flavor.

Biochemical changes in the head of the bean to form many flavor precursors, ethanol can be responsible for the activation of certain enzymes cotiledónicas cocoa beans, acetic acid and occurs in the beans so alkaloids and cocoa polyphenols, the fermentation of cocoa beans in the environment of the dough escape Bitterness and astringent effect of fermented cocoa beans reduces soft alcohol its sugar and proteins and polypeptides react with polyphenols to give a brown color. Therefore, the process of fermentation is the basis of the entire chocolate production process and focuses on the taste in the last chocolate improves a proper beginning of the culture using allows the production of cocoa beans uniformly now within four days fermented producing chocolates standard bulk. The next step is drying wet cereals fermented in boiling fermented and low-volatile acids such as acetic acid, they are lost, and the brown color becomes more pronounced, and the results in the grains which are less strict but still bitter roasting phase is then important because It starts the process of full taste of the chocolate in which to arise and the involved chemistry is very complex because there are hundreds of compounds in chocolate seeds called "beans" and chemical reactions are called in this process is often referred to as "golden reactions". Then these grains were removed by the wind-chill process because it removes a kind of skin. Then these grains are ground and the native is Mesoamerican which is where the chocolate was invented, the application of heat below during the earth, which leads the taste of the beans, and then leads to the formation of a mass of solid chocolate. The process involved has always been the same throughout history in the present and the difference is that machines and technology.

Chocolate has existed in one form or another since ancient times, and there are many myths about the history of chocolate, there is no 100% proof, but it had been at the end of America Central is the proof that the word " Cacao "found in for chocolate almost all Mesoamerican languages ​​and is a solitary word in other languages, its origin is spoken in a language, in the Olmec language, known as Mixed -Toque, the analysis of Olenek ceramics traces of chocolate and other early Chocolate test was found in the Mayan area at the Rio Azul site in northern Guatemala near the border with Belize. An expedition worked on the graves in Rio Azul and found 450A a Mayan pyramid probably over. D, also found a tomb of a king who was buried by digging holes in the rock with the beginning of the classic Mayan pottery the remains of the king and those of the ceramic vases that were written around it were hieroglyphs some with animal Bones and bones, but there was a high cylindrical vessel that was very important in Blue River and hieroglyphs in this Kawaka reading, meaning cocoa and chocolate, which could have belonged to the vessel king. This ship and some others who had some sort of residue on the ground were sent to Hershey's laboratory in Hershey, Pennsylvania, and what they found were two alkaloids that occur together and are specific for chocolate, caffeine and Theo bromine and traces found in many Maya of these boats, there are many descriptive pictures of people who drink chocolate in pictorial Mayan vases. It was a very prestigious and unique race superior to drink kings, politicians could drink and was an important part of the Mayan marriage negotiations, his champagne and any celebration or party without this was incomplete "drink the gods". These beans are a popular drink and also used as a currency. The cocoa beans were of great value, but were consumed as a beverage for both the first two thousand years of its existence, before it is not only used as is consumed as chocolate.

The Mayan had even called a chocolate god "Eke Chua" and held an annual festival in April to honor their cocoa god. And over time through other Spaniards the Yucatan Peninsula and Mexico invaded in the spring of 1500, he quickly discovered that people drank and enjoys chocolate and so did they. Aztec accounts say that the foam on top of their cocoa drink was very important to them. The Spaniards have used a wooden stick on the foam, and the natives pour out their tingling cocoa drink from high altitude with one vessel into another. The best shoconochco chocolate wine called Soconusco province in the colonial era. Coming down in Chiapas and the Pacific coast of Guatemala, it was the first quality cocoa made from a variety of cocoa chocolate called now called "Creole". The best and the best chocolate come here. The Aztecs numerous descriptions of cocoa beans were so important were the beans that the emperor made enormous cocoa bean camps and paid his people and army with these grains and even had fake bean cocoa. The first European encounter with cocoa beans came with Columbus on his fourth and last trip to the New World, but never knew what they were, and did not know its value. The arrival of cocoa in Spain was documented in a Dominican document in which was a Dominican priest who was in the Alta Serapes department Guatemala Keechi between Maya and led a group of nobles Keechi in Spain at Felipe II and court a chocolate drink for it was the first mention of chocolate in Europe. Soon chocolate became popular in the Spanish court in the first seventeenth century, was particularly popular among women and better after adding sugar tested, leaving the enthusiasm for chocolate spreading through the Europe.

All that changed in the 19th century when a Dutch chemist Conrad van Houston developed a process for pressing a portion of the fat into cocoa beans, as this chocolate popular drink was considered very bold according to modern standards and this fat is called cocoa butter. Tailings waste cocoa, chocolate or a very small drink can also be shaped into bars. The chocolate has been consumed in liquid form has become a solid pen. In Great Britain, large families like Quaker Cadbury, Row tree, etc. developed methods to produce solid chocolate mass.

In Switzerland, the Swiss Nestlé innovative Hendry, the condensed milk and chocolate Swiss Daniel Peter invented, by adding dry milk chocolate worked. To manufacture the first milk chocolate, Nestles, which is the company's largest food, was established in the world.

In U. S. A solid marketing chocolate was made by Mr. Hershey and mass production in a great way developed and became known as Henry Ford of the chocolate industry.

Cadbury or other bar of chocolate is that we do not eat chocolate at all and contains less than 15% cocoa portion, the cocoa butter extract from cocoa beans extract that is pharmaceutical and cosmetic delicious and sold, and cheaper substitutes such as sugar, milk and vegetable fat. Today the best chocolate is produced by French chocolate makers in Europe.

Cocoa or chocolate, is used both as a medicine and as a vehicle to deliver other medicines that come from the Olmec’s, Mayas and Aztecs. The Aztecs drank chocolate to treat gastrointestinal discomfort when cocoa was combined with the liquid from the silk cotton bark, five cocoa beans are used to treat childhood diarrhea and also served as a vehicle for the administration of other drugs, including quinametli, called " The bones of the ancient people called giants "used to treat patients, who have spent blood.

In the sixteenth century manuscripts of the twentieth century to the beginning produced in Europe and Spain revealed more than 100 medical use of chocolate and consistent roles are emaciated to treat patients who gain weight, stimulate the nervous systems of apathetic patients, exhausted or weak and improve the Digestion and excretion, where chocolate counteracted the effects of the weak stomachs, stimulated the kidneys and improved bowel function.

Chocolate is methylxanthines like caffeine and the bromine can help flavor, lust and chocolate addiction. Caffeine increases mainly energetic tension and acts as a stimulant of the central nervous system and the bromine as a muscle stimulant.

Genuine chocolate containing 70-80% cocoa content of antioxidants that are good for the heart and vascular system and eating dark chocolate can also help you sleep better at night because it regulates the inner clock which helps magnesium in dark chocolate Circadian rhythm of the body to cope with cells.