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Cacao

Common name : Chocolate, cocoa are some of the common names for Cacao.
Ethnic names : Cacau (Portuguese), Cacaotier(French)
Origin : Central and western Amazon region
Latin Name : Theobroma cacao
Appearance : Cacao fruit grows up to 5-11 inches in length and 2-3 inches in diameter. The fruit haves a hard shell which will be very smooth, elongated or rounded. The fruit is obtained in red, yellow and orange color. This encloses around 20-50 seeds which are surrounded by a cream colored aromatic pulp. The pulp haves a sweet-sour taste.

Nutrients in Cacao

Antioxidant activity is rich in Cocoa flavonoids and also has been shown to scavenge for free radicals and inhibit the oxidation of LDL.

Other Nutrientss (Per 100 g)
Dietary fiber  35.7 g
Polyphenols 17 g
Theobromine 2.7 g
Caffeine 0.05 g
Minerals ( Per 100 g)
Carbohydrate 16.98 g
Calcium 155 mg
Magnesium 530 mg
Phosphorous 710 mg
Protein 22.3 g
Fat 11 g
Potassium 2 g
Note: The content given in the table is fixed according to our calculation, hence it may not be accurate.
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Cacao Facts
  1. Cocoa butter and chocolate do not raise blood cholesterol.

  2. All chocolate is obtained from the cacao bean/seeds.

  3. Cacao types are classified into three main groups:

    • Criollo

    • Forastero

    • Trinitario.

  4. When they gets ripen the color of the fruit changes from green or dark purple to bright yellow, orange or red.

  5. Unharvested fruits turns into black by getting dried up and will stay with the tree till they fall finally.

  6. The edible pulp is delicious and it is often consumed.

  7. Cacao is grown mainly for chocolate production.
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Cacao Medicinal benefits

It was known to improve digestion and stimulate kidney and bowel function. Additional diseases that responded to treatment using cacao was anaemia, fatigue, fever, low sex drive, respiratory troubles, poor appetite and low breast milk production. Cacao oil/butter was used in the treatment of skin problems including eczema, psoriasis and burns. Today, cacao oil is considered a beauty aid in its use as a skin moisturizer, lubricating agent.

In its raw form, cacao contains anandamide (a euphoric substance), arginine (a natural aphrodisiac), neurotransmitters that stimulate and balance brain activity, tryptophan (an anti-depressant), antioxidants and other beneficial compounds known to have anti-ageing elements. Cacao is high in the mineral magnesium, essential for helping the heart to pump blood efficiently, building strong bones, and lowering blood pressure.

Cacao is a good source of the beauty mineral sulphur, responsible for healthy skin, nails and hair. Cocoa butter is used medicinally for healing bruises. The seeds contain theobromine, which is a central nervous system stimulant, similar to caffeine. Theobromine is used to lower blood pressure.

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Notes on Cacao

The cacao tree is a medium sized tree, reaching 20-30 feet tall. Branches are produced in groups of three to five. The leaves grow up to 10-20 cm long, light to dark green which is very soft and stretchy. The leaf will be in bright red or pink in color during its new growth.

Dry cacao seeds also contains around 18% polyphenols which is known as cocoa polyphenols or cocoa flavonoids. Most of the polyphenols in cacao are epicatechin and catechin, but other catechins and quercetin are also present. Cocoa, baking chocolate contains mainly polyphenols.

Small whitish flowers will be produced on the branches and the trunk.Cacao grows well in fertile and well drained soils. Growth is rapid and fruiting may occur 2-3 years from planting. Cacao clones require cross pollination to set fruits. The fruit takes 120-150 days from pollination to maturity.

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Cacao Recipes

1. Cacao Flat Cookies

Ingredients:
  • 1 cup soaked sunflower seeds
  • 1/2 cup golden flax seeds
  • 1 full apple
  • 2 tbs of raw cacao powder
  • Soaked dates as required
  • 1 pinch sea salt
  • Water as required
Cacao Flat Cookies
Method:
  1. Chop the apples and keep it in a bowl.
  2. Process everything in a food processor till it becomes fine.
  3. Add water if needed.
  4. Transfer the above mixture onto butter paper.
  5. Spread a 1/4 inch layer of the mixture on each sheet and dehydrate for 6 hrs. at 115 degrees F.
  6. Use a cookie cutter to make the cookies.
  7. Place the cookies on the mesh sheets and dehydrate till crisp.
  8. Using a spoon put a scoop of ice cream of your flavour on each cookie and cover it with the second cookie.
  9. Put it in the freezer to harden up before serving.
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2. Cacao Ice Cream

Cacao Ice Cream
Ingredients:
  • 1 cup coconut water
  • 1 ½ cups almond or cashew milk
  • 1 cup chopped coconut
  • 2 tbs. coconut oil
  • 3/4 cup chopped soaked dates
  • 2 pinches of sea salt
  • 3-6 tbsps of Cacao powder
Method:
  1. Blend all the ingredients other than the cacao powder till smooth.
  2. Get half the batter and stir in 2-3 tbs. of cacao powder into it.
  3. Pour batter in ice cube trays and freeze until frozen.
  4. Using a juicer with the blank attachment, feed the juicer the frozen ice cream cubes.
  5. Transfer the ice cream into a plastic container and store in the freezer until ready to make ice cream.
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3. Cacao Basic Truffle

Ingredients:
  • ¼ Cup Cacao Beans
  • 6 Dried Apricots
  • 1 tsp. Coconut Oil
  • 2 tsp. Agave Syrup
  • ½ Vanilla Bean
Cacao Basic Truffle
Method:
  1. Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one).
  2. Add all ingredients into a mini food processor with the “S” blade.
  3. Start by using a pulsing motion until the batter begins to blend.
  4. Continue blending until the batterforms a smooth ball on one side of the processor.
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