 *
hocolate is made from the bean of the cocoa tree, Theobroma cacao. The
name is a combination of the Greek "theobroma" - "food of the gods" -
and the Spanish version of the Aztec word "cacahuatl," which is Cacao.
The Amazon basin is the historical home of the cocoa tree, although much
of the world's supply of cocoa comes from West Africa, as well as from
Asia. Cocoa trees thrive near the equator, flourishing in high temperatures
and humidity.
Cocoa trees produce a maximum of thirteen fruits per year - and only 5%
of the trees produce fruit. The egg-shaped fruit contains from 30 to 40
beans, and is usually 15 to 30 centimeters in length. The fruits ripen
on the tree for four months and are then cut from the tree, and left to
ripen fully. One week later, the fruit is fully ripe, and only then are
they opened. The pod and the skin between the rows of beans are discarded,
and the beans are prepared for fermentation.
* based on the publication "All About Chocolate," by Callebaut.
Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com
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