Chocolate is a food product made from the fruit of the cocoa tree (Theobroma cacao). Raw, unprocessed chocolate tastes bitter and dry, but chocolate that has been fermented, dried and roasted with a little sugar and cream added to it tastes divine. People all over the world enjoy the decadent taste of chocolate on its own and in a huge variety of foods. More than half of all the chocolate we consume comes from West African countries, mainly Ghana and the Ivory Coast.
What is chocolate made from?
Chocolate is obtained from the fruits of the cocoa tree, which grows exclusively in tropical climates. The cacao tree is native to Central and South America, but once European invaders discovered the delicacy in the 18th century, chocolate’s popularity soared and farmers soon established plantations in other parts of the world, according to “The True History of Chocolate,” by Sophie D. Coe and by Michael D. Coe (Thames and Hudson, 2013). Today, Ghana, Ivory Coast, Nigeria, Indonesia and Brazil account for about 80% of the world’s cocoa production. Cacao trees produce pods that are about the size and shape of a soccer ball, according to the World Atlas of Chocolate These lumpy berries or pods are filled with up to 50 acidic seeds or beans encased in white pulp. The pods are harvested by hand and cut open to remove the cocoa beans, which are then placed in covered trays where they ferment for several days. After fermentation, the beans are uncovered and left to dry.
What are the types of chocolate?
Historically, fine chocolate falls into three main categories: dark chocolate, milk chocolate and white chocolate, Williams explained. Dark chocolate is made from chocolate liqueur, cocoa butter, lecithin, sugar and vanilla. Milk chocolate contains the same ingredients as dark chocolate plus milk fat and milk solids. White chocolate is made with the same ingredients as milk chocolate, except it does not contain chocolate liquor.
The lack of chocolate liquor in white chocolate has led chocolatiers to debate whether it is actually chocolate. Until 2002, the US Food and Drug Administration considered it more of a candy than chocolate because it does not contain chocolate liquor. Hershey Food Corp. and the Chocolate Manufacturers Association petitioned the FDA, which added a standard of identity for white chocolate. Because the FDA labels it as white chocolate rather than candy, some experts, like Williams, accept white chocolate as chocolate.
In 2017, a fourth category of chocolate was added to the list: Ruby chocolate. Barry Callebaut, the world’s largest cocoa processing company, developed pink chocolate by adding a powder that is naturally extracted when cocoa beans are processed to make chocolate. “We don’t add flavorings, we don’t add coloring or additives: it comes purely from these beans and it’s all natural,” Peter Boone, head of innovation and quality at Barry Callebaut, told The Guardian in 2017. for its creators, ruby ​​chocolate has a lighter flavor than milk chocolate and is not as sweet, The Guardian reported.
Within each category of chocolate, the FDA also recognizes several classes, Williams said. These include unsweetened or rough, which can be up to 99% chocolate liquor; bittersweet; semi-sweet; and dark milk chocolate. The type of chocolate depends on what ingredients are present and the percentage of cocoa, in addition to where the beans are from and how they are prepared.
Is chocolate good for you?
For years, doctors have warned against eating too much chocolate—suggesting that its high fat content contributes to acne, tooth decay, obesity, high blood pressure and diabetes. In recent years, however, the discovery of antioxidant compounds in chocolate has changed that perception and spurred research into its potential health benefits, according to a 2013 review published in The Netherlands Journal of Medicine.
Cocoa contains both healthy and unhealthy forms of dietary fat and contains minerals important to human health, including potassium, phosphorus, copper, iron, zinc and magnesium. Cacao also contains high levels of flavonoids, chemicals in plants known for their health benefits to humans. Dark chocolate contains particularly high amounts of flavonoids, which may be why chocolate consumption has been linked to a reduced risk of heart disease in recent years, according to a 2013 review. Some studies have found that regular chocolate consumption is associated with lower blood pressure, lower stress and increased vigilance. However, other studies have found no effect on these parameters with increased chocolate consumption.
Some research suggests that eating chocolate may also promote brain health. A 2009 study published in the Journal of Nutrition reported that older people who regularly ate chocolate scored better on cognitive tests than those who did not regularly consume chocolate. And a 2012 study published in the journal Neurology found that daily chocolate consumption was associated with a reduced risk of stroke. According to a 2013 review, studies that found beneficial health outcomes associated with chocolate consumption focused on consumption of dark chocolate, which has less sugar and fat than milk chocolate.
In addition, the studies looked at moderate amounts of chocolate consumption: no more than 2 ounces per day. Like many foods, chocolate is healthiest when eaten in moderation. The sugars and fats added to chocolate make it high in calories, which can lead to weight gain. Additionally, many of the protective effects that chocolate may offer would be negated by excessive consumption.
Chocolate and climatic conditions
Chocolate production is threatened by climate change. According to a 2016 National Oceanic and Atmospheric Administration (NOAA) report, the primary cocoa-producing countries of Ivory Coast, Ghana, and Indonesia will experience a temperature increase of 2.1 degrees Celsius (3.7 degrees Fahrenheit) by 2050. it will not rise with the temperature, causing the humidity level to decrease. As a result, viable land for cocoa production will shrink significantly. According to a report by the Intergovernmental Panel on Climate Change, 89.5% of the 294 chocolate-producing sites surveyed would become less suitable by 2050.
Farmers and scientists are working to develop strategies to sustain chocolate production. Some farmers plant taller trees next to cocoa trees to increase shade and reduce moisture loss, according to NOAA. Cocoa plantations may also move to higher altitudes with cooler temperatures and more rainfall. Geneticists take a different approach. A January 2018 press release from the Innovative Genomics Institute announced a project to develop disease-resistant cocoa.
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