The History of Making Chocolate

Nothing in this world is without an origin. Even the process of making chocolate has a history. You must be a chocolate lover but don't know much about its' origin or preparation method. However, once you get to know about chocolate from A-Z, you will view in a different light. The cocoa tree is widely known as the Theobroma cocoa or the food from the gods.

The origin of this tree has been traced in Central America from the rainforests. However, the historians have their own views regarding the facts about this tree.

Any takers for Xocolate:

There have been many discussions related to the facts that the Mayans first grew the cocoa tree in 300 A.D. Thereafter the Aztecs were known to cultivate these in the 1100 A.D. Xocolate was the original name of the chocolate. This was supposed to be a special type of beverage created out of many ingredients such as vanilla, cornmeal, anise seeds and many other spices. This treat was provided to only the royals. These were served in golden cups and discarded after using once.

Saving the chocolate:

The cocoa tree is known to be very sensitive to its surrounding. It would grow really well in the rainforest canopy shades. This should give enough reason for people to save rainforests to save cocoa trees. This will help in making chocolate in large quantities. The cocoa tree is unique in nature. The fruits of this tree only grow on its' trunk and branches due to midges, the tiny insects to responsible for pollination at night. A cocoa tree has the capacity to have about 10,000 blossoms.

However, it only allows 10 to 50 pods to mature. The reason is that it protects only the pods can handle. The cocoa tree has a capacity of self-regulation in order to maintain its health. It is fully aware of what and how much it can handle and does accordingly. This process is also allowed the process of the preservation of its internal systems and the breakage and falling apart of the branches. Making chocolate has a lot to do with these trees.

The cocoa fruit is derived from the cocoa tree. Harvesters usually wait for these pods to ripen and then hand pick from the trees. The pods are cracked up to see the pulp around the seeds. The seeds are removed and the pulp is discarded. Cocoa beans are the main elements to be used for making chocolate.

These seeds are bitter and require undergoing the fermentation process for a week or less to make the seeds go through a chemical and physical change. The result is superb chocolate treat. This is the main process in making chocolate. The cocoa beans need to undergo many procedures to be used for the process of traditional making processes. Now, that you are aware of chocolate making process and its history, you will never see chocolate in the same light.

Martin Applebaum

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