There are raw cocoa beans. Cocoa beans: useful properties

Anyone who has tried a fragrant drink, a piece of chocolate at least once in their life, will forever remain an adherent of this amazing product. In the confectionery art of the whole world, there is, perhaps, not a single ingredient that cannot be replaced by anything else. A variety of types, flavors, an incredible number of combinations make cocoa beans “number one” for all culinary specialists, as well as for people who prefer exquisite notes of aftertaste. But not only this quality makes cocoa the most famous product. Its beneficial properties for the human body are simply incalculable.

A bit of history

South America became the birthplace of the cocoa tree with magical fruits. The first mention of valuable tart drink associated with the ancient people - the Aztecs. More than 4 thousand years ago, they roasted cocoa beans, ground, added water and spices and got a drink called “chocolatl” (bitter water). Interestingly, they drank it chilled. Only the emperor had the right to use this invigorating drink.

Spanish conquistador Hernán Cortés discovered this product for Spain through his trip to Mexico. With the arrival of cocoa beans in Europe at the beginning of the 17th century, the drink began to be prepared with the addition and drunk hot. As before, only the highest nobility could afford a delicacy. However, due to its bitter taste, excessive fat content and astringency, “bitter water” has not gained much popularity.

The food of the gods (Theobroma cacao) is the name given to cocoa by Carl Linnaeus, the creator of the plant world system.

It took a long time before a drink made from cocoa beans began to conquer all segments of the population with its extraordinary taste. These people are indebted to the Dutch merchant Konrad van Guten, who in 1828 extracted oil from the beans in a press he designed. It took another 20 years before the so-called “chocolate for eating” was created: sugar and butter were added to the crushed powder.

Every self-respecting large confectionery company has its own unique chocolate recipe from cocoa beans. An interesting fact is that the recipe for such a world-famous culinary masterpiece like a Sacher cake (after the Austrian confectioner Franz Sacher, who created in 1882 chocolate cake with a unique taste), is now stored in a safe in a Swiss bank.

Botanical characteristics and where they grow

South American countries are known for their humid tropical climate, which is a favorable habitat for the cocoa tree. In the shade of the rainforest, this evergreen tree with wide spreading oval leaves feels best.

Cocoa (Theobroma cacao L.) belongs to the Sterculian family, Malvaceae.

In the wild, the tree reaches up to 12 meters in height. Man has adapted to cut the tree so that it grows up to 5 meters on plantations, which is convenient when harvesting. This culture does not tolerate direct sunlight, so “ chocolate trees” are planted in plantings,. The trunk of a tree up to 30 cm in diameter, straight, with a yellowish-brown bark. The leaves are thin, elliptical in shape, up to 40 cm long and up to 15 cm wide.

Harvesting and further processing

The cocoa tree bears fruit all year round. Blooms at 5 years old. A distinctive feature is that the flowers are located directly on the trunk and branches. The flowers are white-pink, smell unpleasant, which attracts flies, midges, which pollinate it.

The fruits are large, hard, up to 30 cm long and up to 20 cm in diameter, similar to small melons. It weighs from 200 to 800 g, ripening occurs within 4-5 months. Color from yellow-orange to purple-red. Inside the fruit are from 30 to 60 seeds. A good fruit produces up to 2 kg of cocoa beans per year.

The fruits ripen one by one, so they are harvested selectively with a machete. This process is time-consuming, further processing of the fetus also requires human hands. Each fruit is cut into several pieces, from there the pulp is taken along with the beans. And if you think that this is the end of the harvesting process, then ... no.

Further processing includes such a complex process as fermentation, but simply the process of fermentation, decay. As a result, the growth of microorganisms chemical processes, heat release up to 50 degrees. And thanks to this, after 10 days, the chocolate taste and the incomparable aroma of cocoa finally appear. The brownish, butter-sweet flavored beans are then sent to special dryers or dried in the sun (which is much less valued) to reduce their moisture content from 60% to 8%. After that, a valuable product for the confectionery industry is packed in jute bags and sent for export to different countries peace.

Exporters and consumers

Cacao trees are grown mostly in Africa (60%), Asia and South America (30%). Currently, the main exporting countries of cocoa beans are:

• Ivory Coast;
• Ghana;
• Nigeria;
• Cameroon;
• Indonesia;
• Papua New Guinea.

And European countries consume cocoa (70%): the Netherlands, Belgium, France, Germany, Great Britain, and also the USA (20%).

Chemical composition

Cocoa beans are rich in vitamins and minerals. The energy value is more than 530 kcal.

An interesting fact is that a cup of cocoa brewed with milk contains from the daily dose:

• vitamin B12 - 45%;
• vitamin A - 15%;
• folic acid - 6%;
• calcium - 300 mg;
• carbohydrates - 30 mg;
• fat - 9 mg;
• protein - 10 mg;
• magnesium - 50 mg.

Cocoa bean oil contains a fairly large amount of acids such as:

• oleic ();
• stearic;
• palmitated;
• arachidic.

Useful properties and contraindications

Let's leave a little taste qualities this wonderful product and turn to its positive effect on the human body. So:

1. Improving the functioning of the cardiovascular system is associated with the presence of theobromine in the product, which has an effect on the entire system. healing effect, participates in the process of blood circulation, strengthens blood vessels, stimulates the work of the heart, helps in supplying oxygen to the myocardium, stimulates mental activity.
2. A powerful antioxidant due to the polyphenol, which has immunomodulatory properties, strengthens the protective functions of the body, helps protect hair, skin, and nails from the effects of an aggressive environment.
3. Prevention of ophthalmic diseases. Beta-carotene, contained in a high concentration in cocoa bean culture, has a beneficial effect on the functioning of the optic nerve, protects the cornea, prevents such a serious eye disease as hemeralopia, and is also involved in the complex therapy of ophthalmic diseases.
4. Natural antidepressant. Useful material contained in cocoa beans help to cope with feelings of anxiety, apathy, relieve tension, improve emotional state, and normalize sleep. activates mental activity, relieves chronic fatigue. Regular consumption of cocoa products positive action for the whole nervous system generally.
5. Weight normalization. Availability a large number useful substances suppresses the feeling of hunger and converts them into energy. It is not for nothing that nutritionists have developed “chocolate diets”, where the main food is natural ingredient- cocoa.
6. Improving the functioning of the thyroid gland and the endocrine system.
7. Rejuvenation and preservation of youth is due to the high content in the product of B vitamins or, as they are often called, beauty vitamins, which are natural. Substances such as thiamine, collagen, which regulate all metabolic processes in the body, are also contained in this valuable product. It is used as part of lipstick, face masks and in the famous “chocolate wraps” for weight loss, improving metabolism and removing toxins.
8. It is used in pharmaceuticals as a wound healing agent and as part of some drugs.

Despite this impressive list, there are contraindications. Restrictions apply to people:

• patients with diabetes;
• atherosclerosis;
• with liver and kidney disease;
• suffering hyperacidity stomach;
• prone to allergic reactions;
• children under 3 years of age and pregnant women.

confectionery product

Natural products tend to be especially good in their original form. The easiest way to eat cocoa beans and get a lot of nutrients and a delicious aftertaste is to consume it in pure form.

Try a couple of cocoa seeds to dip, for example, in, and just chew. You can also grind beans in a coffee grinder and dip various fruits into this powder or sprinkle it on desserts, smoothies, ice cream. An invigorating action and a surge of joy are provided to you.

This inexhaustible source of inspiration amazing product presents to culinary experts all over the world. Famous and favorite drinks:

• hot chocolate;
• cocoa drink;
• cocktails;
• jelly.

Cocoa butter and crushed cocoa powder are an excellent addition to various puddings, milk porridges, and desserts.

Chocolatl drink (Indian recipe)

Ingredients:

• peeled cocoa beans - 200 g;
• liquid honey - 200 g;
• - 20 g;
• vanilla;
• water - 400 ml.

Mix honey with spices (do not add vanilla). You can use a variety of spices to your liking, for example. Grind cocoa beans in a coffee grinder. Pour the powder into a heated frying pan with a thick bottom and rub it along the bottom with a wooden mortar, while cocoa butter will begin to stand out. It is important not to heat the pan too much, up to about 50 degrees. Then pour in the honey mixture, continuing to rub and mix the ingredients. After a while, pour half a portion of water heated to 60 degrees and beat everything with a whisk (blender). Add the rest of the water, vanilla and cool. Chocolatl is ready.

The most eminent pastry chefs invent their own unique recipes from cocoa beans, continuing to delight consumers with a variety of tastes. Not a single cafe is complete without a dessert prepared from this product.

Conclusion

Cocoa is an amazing product with a centuries-old history that makes a person more resilient and happy, filling with the hormone of joy with every breath. Judging by the undying interest in it, in all culinary delights, humanity is still for a long time, perhaps - for many decades and even centuries - will use this extraordinary gift of nature.

Try cocoa beans in their natural form, feel this delicious aroma, aftertaste, burst of energy to become an adherent of the healthy “food of the gods” forever. Cocoa is an affordable chocolate happiness that makes any home cozy and warm.

In South America, cocoa beans have long been famous for their benefits and harms. Latin Americans have long fallen in love with him, for some properties, who better than them to ask about this miracle. True, for the manufacture of store products, cocoa goes through several stages of processing, so it is simply useless to count on the same effect as that of “homemade” beans.

Now "chocolate trees" are grown mainly in African countries (Ghana, Niger, Nigeria ...), as well as in some countries of Asia and South America. All these countries have pleasant climatic conditions for plants, but we can also try to grow a cocoa tree with a good microclimate. real plants reach a height of about 9-12 meters, but for us they created a miniature up to 170 centimeters high - they can be grown in an apartment.
Cocoa beans are the fruit of the cocoa tree, which is widely used in Food Industry, on the tree have a bright orange color. For industry, they are used completely, without waste.

Usefulness of fruits

We have already figured out what cocoa beans are, the benefits of them are no less interesting point than their history. In order to understand what benefits our product brings, you need to consider the nutritional value table.

• 55% fat
• 15% proteins
• 7% starch
• about 5% fiber

In addition, cocoa beans contain many different vitamins and minerals: calcium, magnesium, phosphorus, vitamins B and PP. Do cocoa beans have useful properties? For those who are not in the subject, we will explain in more detail. B contains a certain proportion of D vitamins, which is extremely rare in plants. Thanks to this, and melanin, cocoa powder is used in the cosmetic industry.

The benefits of cocoa beans are displayed in reducing the risk of contracting diseases such as:

• stroke
• diseases of the heart and blood vessels
• diabetes

In the fight against stroke

Scientific studies from Harvard University show that the inhabitants of the coast of Panama are much less likely to suffer from hypertension ( high blood pressure is a direct path to a stroke). According to scientists - all because of the benefits of cocoa beans, useful in the prevention of heart disease. The average Panamanian drinks close to five cups of cocoa a day, and suffers from heart disease several times less often than a resident of another place on the planet. Panamanians use the properties of grains in the right way, don't they.

But it is worth paying attention to the fact that cocoa beans, the health benefits and harms of which have been studied quite extensively, are dangerous for those already suffering from heart disease, because they contain caffeine. If you already have some heart problems, you should not take the fruits of the chocolate tree as a prophylactic or medicinal product.

For diabetes

Until recently, it was generally accepted that the consumption of such products in case of diabetes is strictly prohibited. Now, experts are more gentle about this particular product. Doctors helped us compile a list of how cocoa beans are useful for diabetes:

• Contain many vitamins
• Promote metabolism (metabolism)
• Helps the body cleanse itself

In order for “chocolate” beans to not harm you, you need to follow the rules for its use. We will not specify whether cocoa beans can be eaten or drunk, its properties are valid in any form - cocoa can be consumed in the morning or throughout the day, but never do it in the evening. The drink should exclude sugar or its substitutes, and it should also be warm.

Cancer Prevention

The composition of the grains of beans contains a lot of antioxidants (antioxidants). Preservatives have the ability to protect cells from damage and can reduce the risk of cancer. In the early 2000s, French researchers proved that cocoa substances inhibit the growth of most cells affected by this disease. The properties of the plant in the field of oncology have not yet been sufficiently studied, many things remain a mystery today, but already well-known studies give hope.

Harm and danger

Mostly the benefits of raw, ground, melted or other types of cocoa beans will be for
most people. But there is also an opposite side in cocoa beans, to save time, we have prepared another list:

• May increase blood pressure.
• High calorie.
• Possible nervousness.
• Insomnia (insomnia).

There are a number of other possible negative consequences eating beans cacao(eng), but all these points relate to people sensitive to various stimuli. If your health allows you to enjoy all the delights of this excellent plant, it will only benefit you.

Cocoa beans are fruits that are the basis for the production of not only beloved chocolate, but also cocoa butter and cake. A valuable product used in many industries, it is especially useful for humans. All this thanks to the antioxidants and vitamins contained here in considerable quantities.

The grains of the chocolate tree can boast of containing all the components necessary for the human body. These are, first of all, fats, proteins and carbohydrates, as well as no less important alkaloids, mineral components and acids of organic origin.

Considering the side of the chemical composition, it can be noted that the special value of the product lies in the core, cocoa shell and germ. It is these parts that are rich enough in the necessary components.

The core contains cocoa butter, it accounts for 55% of the total volume. These are stearic and palmetic acids.

The presence of tannins explains the special, slightly bitter taste of the product and its color.

The presence of acids - malic, citric, acetic, tartaric - was noted.

The content of mineral components - calcium, phosphorus, magnesium is irreplaceable. It also contains ash, which is 2-4% in coffee tree beans.

Aromatic elements are responsible for creating the specific smell that chocolate has.

Beans are rich in vitamins. Most of them are elements of group B. You can also talk about biotin, nicotinic and pantothenic acid.

benefits and harms of dark chocolate

Where are cocoa beans used?

Unusual fruits of the chocolate tree are widely used in the food industry. The most important and valuable product obtained from such grains is cocoa butter, which is used as the basis for the production of all types of chocolate.

After processing the raw materials, dry residues are obtained, they are familiar to us, like cocoa powder.

Useful grains are used in pharmacology, the production of perfumes.

The benefits of cocoa beans

The fruits of the chocolate tree are raw materials, which are a huge storehouse of substances and elements useful for humans.

1. Thanks to the content of epicatechin, it will be possible to significantly reduce the risk of stroke, heart attack, diabetes.
2. Cocoheal is a special element that promotes the growth of dermal cells. This means that wounds will heal faster, wrinkles will gradually smooth out and the chances of never knowing what a stomach ulcer is increase.
3. When using this valuable product, a large amount of magnesium enters the body, and therefore a person has a feeling of euphoria. The heart works better, blood circulation is more efficient, and the bones are stronger.
4. Agrinin is a recognized aphrodisiac, and tryptophan is an excellent antidepressant. Both of these components are found in fruits.
5. The sulfur content improves the condition of the skin, nails and curls.

Thus, it is safe to say that the role of cocoa beans is to improve all processes in the body.

the benefits and harms of carob

What harm can cause cocoa beans

Most people can safely introduce cocoa beans into their diet without worrying about possible harm. However, do not forget about reasonable amounts, because if you do not adhere to certain limits, then chemicals related to caffeine from a friend can quickly turn into an enemy.

Doctors are concerned about the fact that the use of cocoa in unreasonable amounts can aggravate the condition of patients who suffer from anxiety disorders.

Caution should be exercised by people suffering from a bleeding disorder. Due to the slowdown of this process in cases of excessive consumption of cocoa, the risk of large blood loss increases.

Cardiacs are at risk for tachycardia.

Caution should be exercised by patients suffering from a pathology such as gastroesophageal reflux disease. Excessive consumption of cocoa can aggravate the symptoms of the disease.

Due to the ability of cocoa to increase intraocular pressure, patients with glaucoma should exclude this product from the diet.

Such raw materials can cause a lot of harm to hypertensive patients.

Overly sensitive people may complain of migraines or headaches.

Compounds related to caffeine contribute to the rapid excretion of calcium from the body along with urine. From this we can conclude that the product is harmful to people with osteoporosis.

If an operation is planned, then the use of cocoa must be stopped 15 days before this event.

The product is contraindicated in tachycardia.

An allergic reaction may occur. However, such a nuisance is caused only by a poor-quality product, which was subjected to chemical treatment during cultivation. It is best to give preference to already proven suppliers.

Everyone can check the quality of cocoa, it's easy to do. A pinch of cocoa is rubbed between the fingers. If a dense greasy mark remains on the skin, then it means raw materials good quality. A light powder mark on the fingers leaves a poor quality product, a fake.

Because of high calorie, eating chocolate tree grains is not recommended for overweight people.

Those who do not complain about health have the opportunity to enjoy all the delights of amazing fruits, because they will bring considerable benefits.

benefits and harms of cocoa powder

How can you use cocoa beans

Crushed cocoa beans can be used in many different ways.

So, for example, those who wish can taste a couple of grains raw. You can use cocoa with honey, after dipping them into a treat.

By the way, cocoa beans are an excellent invigorating agent. It is enough for a person to eat only a couple of grains, as he will already feel a surge of strength and energy.

In addition, peeled beans can be combined with chopped nuts and honey. The delicate taste of such a delicacy is a real find.

Cocoa powder makes a delicious drink. It is not difficult to prepare it: the beans are ground to a powder and poured with boiling water. Those who wish can flavor the drink with milk, it will turn out very tasty.

Some beauty salons have adopted procedures based on the use of chocolate tree seeds. Such popularity is easy to explain, because cocoa beans have a double effect. On the one hand - the benefits for the skin, on the other - aromatherapy, due to which not only the mood will improve, but also the general condition of the body.

Thanks to chocolate wrap the skin will acquire a tightened, healthy appearance, noticeably rejuvenated. This procedure has an anti-cellulite effect. It is recommended to carry it out before the beach season, as it will be possible not only to tighten the body, but also to protect yourself from harmful ultraviolet radiation.

Massage using chocolate oil is also useful, as it helps to eliminate cosmetic defects (scars, scars).

The amazing grains of the chocolate tree are not only a valuable food product, but also indispensable component for the preparation of many preparations in cosmetology and pharmaceuticals. However, this delicacy can only benefit a person if consumed in moderation.

how to use cocoa butter for hair

Video: cocoa beans - a natural antioxidant

Useful properties and uses of cocoa beans, butter

Useful properties of cocoa beans

Cocoa beans are the seeds of the fruit of the cocoa tree. They make chocolate. Due to the content of tannins, the seeds have an astringent, tart and bitter taste. They contain carbohydrates, proteins, fats, aromatic and coloring substances, organic acids. Minerals, alkaloids (caffeine and theobromine) are useful for consumption. The chemical composition of cocoa beans is very extensive, it contains anandamide, arginine, dopamine, epicatecin, histamine, magnesium, serotonin.

Tryptophan, phenylethylamine, polyphenol and tyramine have a very important effect on the human body.

The use of cocoa beans

In its raw form, unique fruits are incredibly useful for human body. They restore energy and hormonal balance, contribute to the improvement of vision, increase efficiency, raise the tone, have an antidepressant effect. Useful substances of cocoa seeds increase the protective properties of the body, cocoa is introduced into the diet of physically weakened people who have had acute respiratory infections and respiratory diseases. Shelled cocoa beans can be chewed, they are crispy, tender, and have a great taste.

The use of cocoa eliminates apathy, normalizes the menstrual cycle, rejuvenates. With prolonged but moderate use as remedy noticeable changes will occur with the skin, warts, papillomas will disappear, the skin will be cleansed and become young and tender. Raw cocoa fruits are a reliable protection against the development of cancerous tumors. The complex chemical composition of the fruit excites the nervous system, activates the functions of the heart and prevents the formation of blood clots.

Antioxidants are able to reduce the activity of free radicals in the cells of the human body, which is effective in protecting against viruses and infections. Polyphenols (antioxidants) break down fats and are a reliable prevention of the development of atherosclerosis and cardiovascular diseases. It is polyphenols that give the beans astringent and specific bitter taste.

cocoa butter

Cocoa butter is a fat obtained from the seeds of the fruit of the chocolate tree, which has a pleasant cocoa smell and whitish-yellow color. At 16-18 degrees, the oil has a hard texture, pieces break off easily. When heated, the oil is transparent, its chemical composition includes oleic, stearic, lauric, palmitic, linoleic and arachidic acids, as well as triacid triglycerides. Oleic acid reduces blood cholesterol levels.

Substances methylxanthine and tannin have a healing and tonic effect, help with burns and various skin diseases, stimulate the immune system. Cocoa butter rejuvenates the skin, giving it freshness and beauty. It is successfully used in the treatment of eczema, bronchi, eliminates cough.

Cough remedy recipe: in a glass of hot milk, melt 0.5 teaspoon of cocoa butter. The drink should be slightly cooled and given to the patient to drink.

Cocoa butter for hemorrhoids: during an exacerbation of the disease, it is recommended to introduce a piece of cocoa butter (approximately 1 teaspoon) into the rectum before each bowel movement.

Cocoa butter with thrush: add 2% of the oil to the heated cocoa butter tea tree, roll into balls, let harden. It is recommended to enter into the vagina 1 time per day.

Cocoa butter for cervical erosion: mix cocoa butter with sea buckthorn oil (3: 1), use a tampon soaked in the mixture at night for 14 days.

Cocoa butter for atherosclerosis: it is recommended to take 0.5 teaspoon of cocoa butter melted in a water bath twice a day, morning and evening, 15 minutes before meals. The remedy eliminates cholesterol, reduces the amount of cholesterol plaques on the walls of blood vessels, helps with skin itching, anesthetizes burns, is effective for eczema and fungal infections. It is also recommended for the healing of nipples in nursing mothers.

cocoa bean extract

Cocoa bean extract is a brown fine powder, it is used to reduce blood pressure, nervous tension. It is mainly used to treat nephropathy, as a diuretic, relieves edema. Rheumatism, fever, cough, non-healing wounds- indications for the use of cocoa extract.

Cocoa bean extract is produced in pharmaceutical factories.

Cocoa beans for weight loss

Cocoa beans are very useful in the fight against excess weight. They are able to accelerate metabolic processes, and this occurs at the intercellular and intracellular level. By improving the functions of the endocrine system, normalizing fat balance, they reduce appetite, which leads to weight loss. A few cocoa beans eaten on an empty stomach give a feeling of fullness, such a breakfast can be called complete, since the body receives the substances necessary for health. 4-5 pieces of beans give strength, replenish energy reserves.

Magnesium affects the production of ATP, caffeine speeds up metabolism, serotonin and endorphins are produced - substances that are so necessary to maintain good physical shape.

calories in cocoa beans

The energy value of cocoa beans is 565.3 kcal. On average, this is 16–28% of daily allowance beneficial to the human body.

cocoa bean tree

There are three types of cocoa beans: Trinitario, Criollo and Forastero. Seeds of Criollo trees are slightly colored, differ nutty smell. In the fruit of the Forastero tree, the seeds are dark brown, pungent, bitter and contain more fat. Plants of the Forastero species are resistant to harsh climate conditions. Each type has its own individual chemical characteristics. Varieties are named after the countries where they are grown.

Cocoa beans are also distinguished by quality characteristics. Consumer varieties have a tart, sour taste with bitterness. Noble varieties have a pleasant, pronounced taste.

How to grow cocoa beans

Cocoa beans grow in the subequatorial regions of South America and are successfully cultivated in many countries. Cocoa trees prefer slightly shaded places, so coconut palms, banana, rubber and mango trees, as well as avocados are planted next to them, which quite reliably protects cocoa from the wind. The height of the cocoa tree can reach 15 meters in height, but for the convenience of harvesting, they are grown up to 6 meters.

The evergreen tree blooms and bears fruit all year round. Yellow-green or red (depending on the variety) fruits reach 30 cm in length, their weight is about 500 grams. The fruit pulp contains approximately 50 cocoa beans. The tree begins to produce a high yield at the age of 12 years. The crop is cultivated in Central America and Africa, Indonesia, Colombia, Malaysia and other regions.

Contraindications to the use of cocoa beans

Cocoa beans should be used with caution in diabetes mellitus, individual intolerance. They can cause allergic reactions. Do not give cocoa products to children under three years of age. Cocoa is contraindicated in kidney disease, causes irritation of the gastric mucosa and stimulates the production of gastric juice, so it should not be used by people with serious gastrointestinal diseases especially in the acute stage.

Expert editor: Vera Kuzmina | Dietitian, endocrinologist

Education: Diploma of the Russian State Medical University N. I. Pirogov, specialty "Medicine" (2004). Residency at the Moscow State University of Medicine and Dentistry, diploma in Endocrinology (2006).

Other doctors

Cocoa beans are fruits of the eponymous tree filled with seeds. The chemical composition of cocoa beans includes many tannins, which makes their taste very bitter, tart and astringent. These nuts have a much richer complex of useful components than the powder extracted from them. Therefore, these days, eating them raw has become a leading trend among supporters of healthy eating.

Cocoa beans: how to use them

Photo: cocoa beans

Historical background and where cocoa beans grow

Historians and scholars disagree about the specific time period and by which people that cocoa was first planted as an agricultural crop. Most experts are inclined to believe that this happened in the Peruvian rainforests, but there is evidence of such activity in Central America dating back to the 18th century BC.

The Mayan and Aztec culture speaks of the high status of this tree. In the former, the plant received the status of a sacred one, it was used in various cults and rituals, while the latter considered it a divine gift, a feminine principle.

The first people from the Old World who got acquainted with cocoa beans were the Spanish colonialists, who seized 2,500 tons of beans found in the treasury of Montezuma II as taxes. Their value was so high that 100 beans could buy 1 slave.

The beneficial and medicinal properties of cocoa beans were first described by Bernardino de Sahagún in 1577. He wrote that people brew a drink from the grains inside the fruit, which, if drunk a lot, "intoxicates them, seizes the mind, intoxicates, drives them crazy." De Sahagun notes that when consumed in moderation, the drink benefits the body - it invigorates, refreshes, and soothes the heart.

In the 17th century, a fashion for hot chocolate appeared in Europe - a tonic drink made from beans and sugar. It was much cheaper than Chinese tea, and coffee was not yet common at that time. In 1828, a technology was invented to extract powder and oil from beans, as well as to create bar chocolate.

Surprisingly, today the countries of the South and North America are not even among the top five cocoa producers. Brazil is in 6th place, while Colombia, Mexico and Peru are in the second ten. The leaders are Côte d'Ivoire, Indonesia, Ghana, Nigeria and Cameroon.

cocoa bean tree

Photo: cocoa bean tree

To date, the most valuable derivative of the bean product is cocoa butter, which is extracted during the pressing of nuts. In principle, the familiar cocoa powder is a waste product remaining in the production of butter. Raw materials for the manufacture of chocolate are obtained by grinding fruits.

The chemical composition of cocoa

Speaking about the composition of cocoa beans and what health benefits it brings, they first of all note the record content of antioxidants - more than 320 types. This highly effective complex of substances provides antimicrobial, antiviral and anticarcinogenic protection, prevents the weakening and deterioration of the walls of blood vessels and tissues of internal organs. Perhaps the most valuable substance beans contain a polyphenol that doctors consider more important than the key antioxidants vitamins C and E.

Cocoa beans are good for restoring tone and efficiency to the nervous system. Unique composition helps to raise mood, develop concentration and memory, get rid of irritability and anxiety, strengthen sleep.

Photo: how cocoa beans grow

Despite the fact that the content of vitamins in 100 g of cocoa beans and their mass fraction not very impressive (B1, B2, PP), but this type of substance cannot be called its main weapon of bitter fruits. The key useful properties of the product are due to such compounds as:

• caffeine;
• theobromine;
• polyphenol;
• theophylline;
• phenethylamine;
• melanin;
• essential fatty acids: linoleic, stearic, oleic, palmitic;
• vitamin F, which is practically not found in other products.

Caffeine, theobromine and theophylline have a tonic effect on the body, and phenylethylamine is the main antidepressant component. Thanks to the fatty acids and proteins in the butter, cocoa helps to normalize cholesterol levels. In turn, melanin neutralizes Sun rays protecting the skin from burns.

The benefits of cocoa beans for the body mainly consist of antioxidant, immunomodulatory, regenerating and anticarcinogenic effects.

• calcium - 28 mg (2.8%);
• magnesium - 80 mg (20%);
• sodium - 5 mg (0.4%);
• potassium - 747 mg (29.9%);
• phosphorus - 500 mg (62.5%);
• chlorine - 50 mg (2.2%);
• sulfur - 83 mg (8.3%);
• iron - 4.1 mg (22.8%);
• zinc - 4.5 mg (37.5%);
• copper - 2275 mg (228%);
• manganese - 2.85 mg (143%);
• molybdenum - 40 mcg (57.1%);
• cobalt - 27 mcg (270%).

Cocoa beans calories and energy value

The calorie content of cocoa beans is approximately 565 kcal per 100 grams. Of them:

• 479 kcal - from fats;
• 51 kcal - from proteins;
• 35 kcal - from carbohydrates.

health benefits of cocoa beans

Cocoa beans are a product that is part of chocolate. Beneficial features ingredients have been studied by professionals for a long time. They managed to draw certain conclusions regarding the use of beans for food.

The benefits and harms of cocoa beans for the body are still being actively studied by doctors:

• In 2006, American cardiologists at the annual convention presented a report that dark chocolate contains bioactive compounds that reduce platelet adhesion by 70%.
• Professor Norman Gollenberg, who works at Harvard University, as a result of research found that the epicatechin contained in cocoa reduces the risk of stroke, cancer, heart attack and diabetes by almost 10%.
• Scientists in Germany, Italy and the United States argue that the use of cocoa beans improves physical and mental efficiency, improves vision, and strengthens blood vessels. Many experts believe that this product has the prevention of stroke, osteoporosis, atherosclerosis, heart failure.

As a tonic and energy product, cocoa beans have a more pleasant effect - they lead to a gradual, "smooth" arousal, and not lead to a strong decline after the effect wears off. In addition, cocoa beans are not addictive, unlike, for example, coffee.

Cocoa beans benefits and harms: effects on the body of women and men

Due to how the chemical composition of the beans affects the endocrine system, they have a distinctive benefit for women who are in the menopause period. The product stimulates the production of estrogens, which are necessary to mitigate the effects of hormonal changes.

In turn, the direct benefit for men has not been proven. But scientists are inclined to believe that the real dark chocolate has a more beneficial effect on the representatives of the strong half of humanity.

According to the research results, it was found that nutrients normalize the process of blood coagulation, which leads to a decrease in the load on the heart. The reports say that although this effect is observed only for a short period of time immediately after eating the "tile", but such a respite is only good for the cardiovascular system.

Raw cocoa beans: useful properties

A unique product managed to fall in love with many people. But it gives not only pleasure, but also benefits the body. The health benefits of raw cocoa beans are as follows:

• antioxidant protection - the product is the most powerful natural antioxidant. A high concentration of polyphenols makes it possible to slow down the aging process, protect the skin and hair from negative influences, strengthen the immune system and improve well-being;
• improvement of vision and its restoration - in raw cocoa beans there is a lot of provitamin A, which is necessary to maintain the health of the organs of vision. Thanks to such a substance, the work of the optic nerve is stabilized, and the cornea does not suffer from negative factors. In addition, the ingredient is an excellent prevention of the development of a disease such as hemeralopia;
• slim figure - studies show that the raw product makes it possible to cope with extra pounds. In a month, you can lose 3 kilograms if you exercise regularly. Cocoa beans normalize the metabolic process, improve the metabolic process, convert nutrients into energy;
• rejuvenation - regular consumption of the ingredient can slow down the aging process and cope with signs of fatigue on the face. It contains a considerable amount of vitamins of different groups, which make it possible to maintain the beauty of the skin and hair;
• a positive effect on the work of the heart is the prevention of thrombophlebitis, since the beans improve the condition of the coronary vessels, stabilize cardiac activity and normalize blood microcirculation;
• antidepressant - thanks to this product, you can cope with depression and stress. It allows you to get rid of insomnia and nervous tension. The composition of the ingredient contains neurotransmitters, the lack of which leads to chronic fatigue and neurosis.

Now you know what are the benefits of cocoa beans. Add them to your diet to see an improvement in your health and appearance after a while.

Product Application Features

The ingredient is used by many housewives for various purposes. It is in demand in the process of preparing delicacies. The use of cocoa beans at home makes it possible to obtain delicious chocolate And flavored drinks. The recipes are very simple, which will allow you to deal with them without too much work.

The beans are also used as a natural medicine. Their composition is rich in components valuable for the body, so you can significantly improve your well-being and prevent the development of various diseases.

Are you interested in such a product as cocoa beans? How to use it so as not to encounter problems and a negative reaction of the body?

If you are watching your figure or suffer from allergies, it is enough minimum quantity product per day. In the absence of such problems, also do not abuse the ingredient. Otherwise, dependence on theobromine will develop, which is fraught with the development of obesity and diabetes.

How is chocolate made from cocoa beans?

Everyone knows that this ingredient is part of the favorite chocolate bars. To prepare a delicacy, it is enough to take cocoa beans and sugar. These ingredients are thoroughly mixed, subjected to special processing and packaged.

The percentage of ingredients in quality chocolate is 75% beans and 25% sugar. These are natural tiles with a rich taste and delicate aroma. Not a single person can refuse such delicacies. If you want to learn how chocolate is made from cocoa beans at home, try experimenting with different recipes.

As you can see, this product is extremely beneficial for the body. High-quality cocoa beans will improve your well-being and cheer you up any day!

Contraindications to the use of cocoa

It is believed that cocoa is a product that is not capable of harming the human body. However, this statement is always uttered with the condition of the absolute naturalness of the product, which is rarely seen these days. Acid and rancidity are considered signs of forgery or deterioration of raw materials, which will be transferred to all products from which it is made.

But purely positive characteristic does not say that cocoa has no contraindications:

• due to the ambiguity of opinions about the benefits of caffeine, even in the scientific community, cocoa should be given to children with caution;
• naturally, cocoa should be avoided in case of individual intolerance;
• excessive use can adversely affect the work of the cardiovascular and nervous system;
• due to the large amount of purine compounds, you should not get involved in cocoa with kidney disease and gout.

Useful video about cocoa and chocolate

The use of cocoa in cooking

Today, the main use of cocoa beans is the production of chocolate and cocoa powder. In addition, they are used in the pharmaceutical and cosmetic industries. Processed fruit husks (cocoa shells) are used in agriculture as a feed product.

In addition to chocolate and confectionery, cocoa powder is widely used to make drinks, including energy drinks.

Cocoa butter: Medicinal properties and use in cosmetology and medicine

A very useful and popular cocoa product is cocoa butter due to its beneficial properties and chemical composition.

Good to know!

Read full review all properties and composition in the article about

cocoa butter

Cocoa butter and powder are important components in the manufacture of lipstick, face and hand creams. In addition to industrial cosmetic production, oil and powder are used in home cosmetology. They are added to various solutions, ointments and creams for rejuvenation, treatment and healing of the skin.

Try cocoa and cocoa products from the best manufacturers Here

Cocoa butter and powder are considered one of the most effective stretch mark treatments, where they are used for rubbing and wrapping. Cocoa butter with cognac in the form of a mask is used to strengthen and restore hair. This tool stimulates blood circulation in the scalp, improving nutrition and growth.

The healing properties of cocoa powder and butter make it possible to alleviate the course of diseases with:

• inflammation and dysfunction of the gastrointestinal tract;
• atherosclerosis;
• cholecystitis;
• problems of the cardiovascular system;
• constipation.

In folk medicine, derivatives of cocoa beans are used separately or as part of medicinal mixtures. The oil has an expectorant and thinning effect, therefore it is effective for sore throats, flu, colds, pneumonia and bronchitis. Edible cocoa butter diluted with hot milk helps relieve sore throats.

Where to buy cocoa beans

Buy quality cocoa beans and cocoa products - powder, chocolate, etc. are available in specialized stores or on the Internet, the main thing is to check the supplier of the products, choose the manufacturer and country of origin of cocoa.

Real cocoa beans and cocoa products from the world's best producers can be bought here!

Real cocoa beans and cocoa products from the world's best producers can be bought here!

Cocoa is a food product of the same name, widely used in various fields such as cooking,

cosmetology

and pharmaceutical industry. Currently, the most widespread use of cocoa in the food industry and cosmetology. And the use of cocoa for medical purposes is recorded somewhat less frequently. However, at present there are a number of scientific studies proving the undoubted benefits of cocoa not just as a food product, but as a product with medicinal properties. Consider the use of cocoa for medical purposes, as well as useful properties this product.

What is cocoa?
Currently, all residents of developed countries know the word "cocoa". After all, it is cocoa that is the main component of the delicacy loved by many - chocolate.

However, in everyday life, the word "cocoa" means several products obtained from the fruits of the cocoa tree, for example, cocoa butter, cocoa powder and cocoa beans themselves. In addition, the name of cocoa is also a drink made from powder.

Icing for confectionery products is prepared from cocoa powder, and it is added to the dough to give a chocolate flavor. And cocoa butter is used for the manufacture of many confectionery products (chocolate, sweets, etc.). In addition, cocoa butter is successfully used in cosmetology and the pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for topical and external use.

Thus, all cocoa products are quite widespread and known to almost all people, and they are obtained from cocoa beans collected from the chocolate tree.

Chocolate tree (cocoa) is an evergreen species of the genus Theobroma, family Malvaceae, and grows in regions with a tropical climate around the world - in South America, Africa, on the islands of Southeast Asia. Accordingly, cocoa beans are currently produced in Asia (Indonesia, Papua New Guinea, Malaysia), Africa (Ivory Coast, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, reaching up to 12 m in height, and the branches and leaves are located mainly along the periphery of the crown in order to capture as much sunlight as possible. There are flowers on the tree, from which later, after pollination, fruits grow, which are attached not to the branches, but directly to the trunk of the chocolate tree. These fruits are similar in shape to lemons, but somewhat larger and equipped with longitudinal grooves on the skin. Inside, under the skin, there are seeds - about 20 - 60 pieces in each fruit. It is these seeds that are cocoa beans, from which cocoa powder and cocoa butter are obtained, which are widely used in cooking, cosmetology and the pharmaceutical industry.

Technology for obtaining cocoa powder and cocoa butter from beans very interesting. So, after harvesting the fruits from the chocolate tree, beans are taken out of them (see Figure 1).

Picture 1– Appearance of fresh cocoa beans extracted from the fruit of the chocolate tree.

Cocoa beans, freed from the shell of the fruit, are laid out in small piles on banana leaves. They are also topped with banana leaves and left to ferment for a week in a sunny location. Under the leaves, the temperature reaches 40 - 50oC, and under its action, the sugars contained in the beans are fermented, turning into alcohol and carbon dioxide. In other words, exactly the same process takes place as during the fermentation of berries or fruits in the manufacture of wine. Since a lot of alcohol is produced, some of it is converted into acetic acid, which impregnates the beans and prevents them from sprouting. Due to impregnation with acetic acid, cocoa beans lose their white color, and acquire a characteristic chocolate brown color. Also, during the fermentation process, the cocoamin contained in the beans is broken down, thereby reducing the bitterness of the seeds.

After fermentation is complete (about 7 to 10 days after placing the beans under the banana leaves), the beans are taken out and laid out in a thin layer in the sun to dry well. Drying can be carried out not only in the sun, but also in special automated dryers. Sometimes fermented cocoa beans are not dried, but roasted over a fire.

It is during the drying of cocoa beans that they get their characteristic brown color and the smell of chocolate.

Next, the shell is removed from the dried beans, and the seeds themselves are crushed and pressed on cocoa butter presses. The cake remaining after pressing the oil is crushed to obtain cocoa powder. Ready-made cocoa powder and cocoa butter enter the world market, and are further used in the food industry, in cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, cocoa vella is obtained from dried beans, which is a crushed peeled shell. In countries former USSR cocoa wella is not widely used, and in the world this product is used as an additive to livestock feed.

Various parts of the fruit of the chocolate tree have been used as food by humans since ancient times. The first mention of a drink made from cocoa fruits dates back to the 18th century BC, during the existence of the Olmec people in Central America. The Olmecs adopted the Maya and Aztecs for making a drink from cocoa fruits.

And Europeans learned the taste of a drink from cocoa beans only after the conquest of the American continent, when the Spaniards brought it to their country. During the period of importing cocoa beans from Central America, a drink made from them was very expensive, and therefore only available to royalty.

During the 16th century, cocoa was made from powder with vanilla and cinnamon, which were also very expensive spices at that time. And in the 17th century, sugar was added to the drink, which significantly reduced its cost and contributed to the spread among the broad masses of the population of European countries. In the form of a drink with sugar, cocoa was used in Europe until 1828, in which the Dutch scientist van Hoyten came up with a way to extract oil from cocoa beans. Van Hoyten obtained the oil from the beans and the powder from the pomace remaining after the extraction of the oil, mixed them and created solid product- chocolate. It was from this moment that the victorious march of chocolate began, which gradually replaced cocoa in the form of a drink from the diet of Europeans.

Varieties of cocoa There are many classifications of cocoa varieties, taking into account the type of chocolate tree, area of ​​growth, method of harvesting fruits and other characteristics that can affect the properties of the final products of cocoa beans - powder and oil. However, all these varieties and numerous classifications are necessary only for professionals involved in the industrial use of cocoa.

And the main varieties of cocoa, in fact, are only two - these are criollo And forastero. Criollo is the cocoa bean High Quality obtained from varietal trees. Forastero refers to cocoa beans of lower quality compared to criollo. However, one should not think that Forastero cocoa is of poor quality, as this is not true. In reality, the forastero variety is a good quality cocoa bean, but without the characteristics of a premium product, they do not have a special zest, some excellent properties, etc. That is, it is just an ordinary, good and very solid product. But criollo cocoa beans are a premium product with special excellent properties.

The specified division into grades is used only in relation to raw cocoa beans. And after fermentation and drying, cocoa beans are usually divided according to their taste into bitter, tart, tender, sour, etc.

Cocoa products Currently, three types of cocoa products are obtained from the fruits of the chocolate tree, which are widely used in the food and pharmaceutical industries, as well as in cosmetology. These cocoa products include:

• cocoa powder;
• Cocoa butter;
• cocoa beans.

Each cocoa product has a range of properties, some of which are the same for all three - butter, powder and beans, while others are different and unique to a particular product.

Growing, harvesting, fermenting and drying cocoa beans - video

How chocolate is made from cocoa - video

How to determine the quality of cocoa powder - video

Photo

This photo shows a view of cocoa fruits attached to the trunk of a chocolate tree.

This photo shows fresh cocoa beans being extracted from the fruit.

This photo shows cocoa beans after drying.

The photo shows cocoa powder obtained from dried beans.

The photo shows cocoa butter made from dried beans.

The composition of cocoa The composition of all cocoa products includes the same substances, but in different quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% protein, 6 - 10% carbohydrates (cellulose + starch + polysaccharides), 6% tannins and dyes (tannin) and 5 - 8% water with dissolved in it minerals, vitamins, organic acids, saccharides and alkaloids (theobromine, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - butter and powder - also contain proteins, carbohydrates, fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and trace elements, but in different ratios compared to cocoa beans. Protein, fat and carbohydrate fractions contain a large amount (about 300) of biologically active substances that cause beneficial properties, such as anandamide, arginine, histamine, dopamine, cocohil, polyphenol, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine, epikacetin, etc.

Cocoa butter contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, cocoa butter contains biologically active substances mainly of a lipid nature, such as oleic, palmitic, linolenic fatty acids, triglycerides, linalool, amyl acetate, amyl butyrate, etc. Cocoa powder contains only 12 - 15% fats, up to 40% proteins , 30 - 35% carbohydrates and 10 - 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugary substances and biologically active compounds of the protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And in cocoa beans there are 50 - 60% fats, 12 - 15% proteins, 6 - 10% carbohydrates and 15 - 32% water with minerals and vitamins dissolved in it. So cocoa beans contain the largest number biologically active substances in comparison with powder and oil.

Let's consider what biologically active substances are included in the composition of all cocoa products, as well as the properties of beans, butter and powder.

Cacao butter contains wide range polyunsaturated fatty acids (stearic, oleic, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-distearin), esters fatty acids(amyl acetate, amyl butyrate, butyl acetate), methylxanthine, caffeine, phytosterols, polyphenols, sugars (sucrose, glucose, fructose), tannins and vitamins A, E and C. Cocoa butter is white-yellowish in color and has a chocolate flavor. At ordinary air temperature (from 22 to 27oC) the oil is hard and brittle, but at 32 - 36oC it begins to melt, becoming liquid. That is, cocoa butter melts at a temperature slightly below body temperature, as a result of which a chocolate bar containing this component is normally hard and dense, and melts pleasantly in the mouth.

cocoa powder contains a large amount of potassium and phosphorus salts, as well as anthocyanins (substances that give a characteristic color), alkaloids (caffeine, theobromine), purines, flavonoids, dopamine, anandamide, arginine, histamine, cocochil, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine , epikacetin, etc. In addition, the powder contains a wide range of trace elements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, PP and group B. Quality cocoa powder must contain at least 15% fat, have a light brown color and smear when you try to rub it between your fingers. If you collect cocoa powder in the palm of your hand, then it will pour badly from it, and a part will certainly remain on your hand, sticking to the skin.

The composition of cocoa beans includes cocoa powder + cocoa butter. hallmark cocoa beans from butter and powder is the content of a large number of aromatic compounds (about 40, among which there is linalool terpene alcohol), as well as organic acids (citric, malic, tartaric and acetic).

Useful properties of cocoa products Consider the beneficial properties of each cocoa product separately in order to avoid confusion.

Cocoa butter Cocoa butter can be used internally, externally and topically, either alone or in combination with other ingredients. For example, for external and topical use, cocoa butter can be mixed with other active substances or apply neat. Inside, cocoa butter can be consumed by spreading it on sandwiches or seasoning food with it.

Cocoa butter has the following beneficial effects on the human body:

• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates the immune system, reduces the incidence of colds and infectious diseases, prevents cancer;
• Increases life expectancy and slows down aging;
• Improves the condition of the skin, hair and nails, preventing their aging and wilting;
• Improves the barrier functions of the skin, promotes the disappearance of acne and blackheads;
• Moisturizes the skin, eliminates dryness and increases its elasticity by activating the process of collagen production;
• Accelerates the healing of wounds and cracks in the skin, including on the nipples of the breasts;
• Has antitussive effect;
• Has anti-inflammatory and analgesic effect;
• Normalizes the condition of the walls of blood vessels, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces the level of cholesterol in the blood;
• Helps to cure dermatitis and bronchial asthma.

Cocoa powder and the benefits of cocoa (drink) The beneficial properties of the powder and the drink prepared from it are the same, so we will give them together. It must be remembered that the powder has useful action only in the form of a drink. And when it is added to dough or confectionery, unfortunately, the beneficial effects of cocoa are leveled and do not appear.

Cocoa in the form of a hot drink prepared from powder with milk or water with sugar has the following beneficial effects on the human body:

• The use of cocoa in the form of a drink has a neuroprotective and nootropic effect, increasing the resistance of nerve cells to the effects of negative environmental factors and improving the functioning of the brain. Thus, due to the neuroprotective effect, brain cells are much better able to tolerate episodes of oxygen starvation, trauma and other negative effects, as a result of which the risk of developing Alzheimer's disease, dementia, etc. is significantly reduced. And thanks to the nootropic effect, after about 2 months of regular use of cocoa in the form of a drink, a person improves memory, attention, the thought process accelerates, thoughts and decisions become more accurate, clear, etc., which makes it much easier to cope with difficult tasks .
• Improves cerebral circulation, due to which the performance of human mental activity is significantly increased.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols), with regular consumption of cocoa in the form of a drink for 2 months, a person's blood pressure level normalizes.
• Reduces the risk of skin cancer by reducing the negative effects of ultraviolet and infrared rays on the structure of the skin.
• Reduces the risk of developing malignant tumors of any localization due to antioxidants.
• Increases the overall resistance of the body to various infectious and inflammatory diseases.
• Slows down the aging process in the body due to the effects of polyphenols.
• Improves the overall condition of the skin, hair and nails.
• It normalizes the mental state of a person, contributing to the relief of depression, eliminating anxiety, anxiety and fears, and at the same time improving mood.
• Normalizes the level of cholesterol and hormones in the blood due to the action of flavonoids and peptides.
• Reduces the adhesion of platelets, preventing the formation of blood clots, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves hematopoiesis (formation of erythrocytes, leukocytes and platelets), preventing blood tumors and deficiency of formed elements.
• Accelerates the healing of various wounds.
• Helps maintain normal blood glucose levels, preventing sharp fluctuations or increases, which prevents or significantly slows down the development of diabetes.
• Improves the functioning of muscles and bones.
• Improves and normalizes the functioning of the cardiovascular system, eliminating various functional disorders (eg, myocardial dystrophy, tachy-brady syndrome, etc.) and thus preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores muscle condition after active training in athletes and after physical exertion in people of any age and gender.
• Tones and invigorates due to the content of caffeine and theobromine. Moreover, the tonic effect of cocoa is much milder than that of coffee, since the main active alkaloid in it is theobromine, and not caffeine. In addition, due to the low caffeine content, cocoa can be used as an invigorating drink for people suffering from cardiovascular diseases (for example, hypertension, heart failure, etc.) and respiratory systems (bronchial asthma and etc.).

In order for cocoa to fully exert its beneficial effect, it is recommended to drink 1 cup a day in the morning. To prepare a drink, 1 - 1.5 teaspoons of the powder is poured with boiling water or hot milk, sugar, cinnamon, vanilla or other spices are added to taste. It is better to drink cocoa in the morning, as the drink tones and gives energy, which can lead to problems falling asleep if taken in the evening.

Cocoa BeansDried cocoa beans can be consumed 1 to 3 per day as a dessert or as a snack. Beans are high in calories, so they perfectly satisfy hunger, and at the same time are healthy and tasty. Connoisseurs of this useful product recommend eating beans with honey.

The health benefits of cocoa beans are as follows:

• Regular consumption of cocoa beans improves brain function due to the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory, concentration, speed and accuracy of thinking, ability to solve complex problems, etc. improve.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). Brain structures become more resistant to the damaging effects of negative factors, such as oxygen starvation, trauma, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc. is prevented.
• Normalizes blood pressure due to the action of flavonoids and antioxidants. According to a study by Italian scientists, the consumption of beans for 2 months normalizes blood pressure.
• Improves metabolism and DNA synthesis in cells due to the content of purines.
• Improves blood formation and accelerates wound healing due to the content of iron, magnesium, chromium and zinc.
• Maintains a normal level of glucose in the blood, preventing its sharp increase, due to the content of chromium.
• Improves heart function, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to the magnesium content.
• Slows down aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, the development of diabetes and malignant tumors due to the effects of epicatechin.
• Improves skin condition, smoothes wrinkles and increases elasticity, and also prevents stomach ulcers due to the content of cocoheal and sulfur.
• Improves the condition of skin, hair and nails through the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the content of melanin.
• Increases sexual desire and brightness of sensations due to arginine.
• It relieves depression, anxiety, anxiety, fatigue, and also improves mood due to the antidepressant effect of serotonin, tryptophan and dopamine.

Cocoa improves brain function. Selection, storage and preparation of cocoa - video

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The use of cocoa in medicine In the pharmaceutical industry, cocoa butter is widely used, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointments and creams for application to the skin and mucous membranes. Cocoa butter is the main auxiliary component of these dosage forms, since it provides stability and a dense consistency at ambient temperature and fast, excellent melting and melting at body temperature.

Besides, cocoa butter is used to treat the following conditions and diseases as part of complex therapy:

• Constipation. Dissolve in a glass warm milk a teaspoon of cocoa butter and drink a tablespoon of the solution at bedtime daily for 3 weeks.
• Cough. Dissolve a teaspoon of cocoa butter in a glass of warm milk. Drink a glass of milk with butter three times a day until the cough disappears completely.
• Hemorrhoids and anal fissures. When the urge to defecate appears, it is necessary to introduce a piece of cocoa butter into the rectum and delay bowel movement for 1-2 minutes, and then go to the toilet. In addition, you can enter into the rectum a piece of oil in the morning and evening. The oil is injected into the rectum until the symptoms of exacerbation of hemorrhoids disappear.
• Cervical erosion. Melt a teaspoon of cocoa butter in a water bath, add 10 drops to it sea ​​buckthorn oil, mix well and soak a cotton swab with this composition, which is inserted into the vagina. Tampons are inserted into the vagina every day at bedtime for 2 to 3 weeks.
• Angina. Dissolve in the mouth half a tablespoon of cocoa butter three times a day after meals until the sore throat completely disappears.
• Cracks and wounds on the skin, lips, keratinization on the feet. Lubricate the affected areas of the skin with a piece of cocoa butter until the skin condition normalizes.
• Seasonal epidemics of influenza and SARS. Lubricate the mucous membranes of the nose with a piece of oil before going out into the street and into crowded places. In this case, cocoa butter can be replaced with Oxolinic ointment.
• Phlebeurysm. Apply melted butter to areas of skin with visible dilated veins and cover with gauze on top, leaving for 20-30 minutes. Apply oil applications 1-2 times a day for 2 weeks.
• Bronchitis. Take small piece oil and drive it along the chest, while doing a light massage, which will improve blood flow to the respiratory organs and speed up recovery.

Also, cocoa butter is widely used in cosmetology for the preparation of masks, creams, wraps and other procedures, as it quickly and significantly improves the condition of the skin and hair.

Cocoa beans and cocoa powder are not used in medical practice. The only area in which cocoa is used in the form of a drink is preventive and rehabilitative medicine. According to the recommendations in these areas of medicine, it is recommended to drink cocoa as a tonic and tonic drink to increase efficiency and better tolerate physical or psycho-emotional overload.

Cocoa lowers cholesterol and normalizes lipid metabolism - video

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Harm of cocoa Powdered cocoa or cocoa beans can be potentially harmful to humans due to the following factors:

• The presence of caffeine. This component can be very harmful for people suffering from cardiovascular diseases.
• Unsanitary conditions for processing beans. Cockroaches live in beans, which are often not removed before grinding, as a result of which these insects get into cocoa powder. In addition, the beans lie on the ground and on surfaces that are poorly washed and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. can be on them.
• Allergic reactions. Due to the presence of chitin (a component of the cockroach shell) in cocoa powder, people can develop severe allergic reactions, since this substance is very highly allergenic. Unfortunately, any cocoa powder contains chitin, since cockroaches live in cocoa beans, and it is not possible to remove all insects from them.
• Mycotoxins and pesticides. Cocoa bean powder may contain residues of pesticides that were used to control pests on chocolate trees, as well as mycotoxins, harmful substances produced by fungi that live on beans.

Contraindications to the use of cocoa and chocolate Cocoa beans in their pure form, cocoa drink and chocolate are contraindicated for use if a person has the following conditions or diseases:

• Gout (cocoa contains purines, and their use will exacerbate gout);
• Kidney disease (cocoa has a diuretic effect);
• Age under 3 years (cocoa is a highly allergenic product, so children under 3 years of age should not drink it in the form of a drink, and eat it in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and stimulating effect);
• Constipation (for constipation, only cocoa butter can be consumed, and beans and any products with cocoa powder are best excluded from the diet, as they contain tannins that can aggravate the problem);
• Diabetes mellitus (cocoa can only be drunk to prevent the disease, but when it has already developed, then you can not use the product).

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ATTENTION! The information posted on our site is a reference or popular and is provided to a wide range of readers for discussion. The prescription of medicines should be carried out only by a qualified specialist, based on the history of the disease and the results of the diagnosis.

Cocoa beans are a valuable product - how to use them? This question can be answered by taking into account the diversity different products in which they are an important component. In addition to being a collection of the most valuable components, after processing, the beans have the ability to acquire unique taste and aroma. Chocolate is prepared from cocoa beans, widely used in cooking, using all kinds of recipes. However, the use of the product is not limited to this area. has its own history, and today has gained a truly unprecedented popularity in all countries of the world.

What is cocoa

Initially, cocoa was considered wild. This is a type of evergreen plant - a tall tree that the Mayan Indians revered as a shrine.

It was necessarily eaten during the performance of various rituals, sacrifices, including the preparation of drinks that must have been present on the table during weddings.

The sacred fruits were identified with the heart and blood of a person, as evidenced by the ancient images of the gods, who, cutting the neck, sprinkled the fruits with it.

In ordinary life, only selected and high-ranking members of the elite had the right to drink a drink made from cocoa beans with the addition of maize plants, vanilla, salt and pepper and water. The plant is native to the tropical forests of South and Central America, as well as the coast of Mexico. Today, cocoa is cultivated all over the world in the tropics, where it has time to ripen due to the hot climate.

The tree itself reaches twelve meters in height, has thin leaves and branches closer to sunlight at the very top. The cocoa tree blooms in pink and white.

Their pollination occurs with the help of midges, which are called midges. The fruits initially resemble oval melons with grooves along which the grains themselves are located, wrapped in white pulp. In each fruit, their number is different, from 20 to 60 pieces, which become mature after four months.

Useful properties of cocoa beans

Cocoa beans are especially useful in their raw form.

They help to strengthen human immunity and have a beneficial effect on genetics, disturbed by ecology and nutrition with big amount concentrates and harmful substances. Live cocoa can improve vision, give energy and strength, increase concentration, normalize sleep and stabilize the nervous system, is a natural antidepressant.

As for women's problems during the menstrual cycle, cocoa beans help relieve pain and eliminate weakness. In men, even in old age, due to the use of cocoa beans, potency and overall vitality increase. are an absolutely harmless product and are suitable for small children as supplements to baby food.

Cocoa beans are rich in polyphenols and flavanols. These substances successfully perform the function of antioxidants. Moreover, being natural components, they react with the body in an accelerated version without additional chemistry, although their qualities are several times higher than the action of vitamin E.

For this reason, polyphenol and flavanol are included in almost all dietary supplements. Moderate consumption of cocoa contributes to the improvement of the body from the inside and, in addition, prevents the development of cancerous tumors. Due to the content of cocoa vitamin complex, including magnesium, which is also capable of dissolving fats, it normalizes the functioning of the heart muscle.

Cocoa contains iron and chromium, which can prevent the development of many serious diseases. The main composition of cocoa includes vitamin B1, B2, PP, provitamin A, magnesium, potassium, sodium, calcium, theobromine, protein, phytostearins, polysaccharides, monosaccharides, polyphenols, tannins, organic acids, anandamide, agrigin, dopamine, epicatecin, histamine , serotin, tyramine, tryptophan.

Bean fruits have a tart, slightly astringent taste, pleasant aroma and coloring properties.

Cocoa beans in cooking

A rather interesting case of one passionate lover of a natural energy chocolate drink called kakahutal is known from history. It was an Aztec leader named Montezuma. Montezuma was distinguished by good health and owned 600 wives. Moreover, even at that time he caused considerable surprise of the entire tribe by how he could manage all of them and, in addition, be a good leader. Strange as it may seem, it was the Europeans who paid special attention to this fact and came to the conclusion that cocoa is a source of energy and strength.

The most common type of cocoa is the forastero bean, which is dark brown in color, contains a lot of fat and smells of nuts. This variety of beans is used almost everywhere. In Spain and Italy, preference is given to adding a cocoa product in the form of sauce and putting it in meat dishes from poultry, veal, fish and stews with mushrooms.

Several recipes for home cooking

At the moment, there are recipes for the preparation of cocoa beans, both in pure form and as useful additives that improve the taste of other foods and sweets. Here are a few of them.

Chocolate shake: in equal proportions mixed up whole milk with coconut, one banana is cut into small pieces, and one or two tablespoons of powdered cocoa beans are added.

Nut fudge with chocolate: cocoa is pre-crushed to a powder. Almond and cashew nuts, agave nectar, Coconut oil and honey. All ingredients are placed in an approximate amount, according to taste preferences. The whole mass is whipped - the sweetness is ready for use.

Solid homemade chocolate. The necessary components are 150 g dry beans, 100 g cocoa butter, 250 g granulated sugar. Cocoa beans must be ground in an electric coffee grinder. Mix all the ingredients and put on a slow fire, stirring constantly. Water cannot be added, it is allowed to add a little cocoa butter, if the mass is very thick. After the composition has cooled, it is divided into forms. And when it becomes room temperature, put the forms in the refrigerator. Homemade solid chocolate will be ready to eat in about an hour.

Grated roasted cocoa can be added to yogurt, desserts, muesli and ice cream.

Can cook chocolate dessert. For this, agave nectar, honey and crushed cocoa beans are mixed. The mixture is placed in the refrigerator for half an hour.

Cocoa beans - natural high quality product, very useful, which, moreover, has a wonderful aroma and taste.

The trees that grow cocoa beans come from Central America (the territory of modern Mexico). Like many other representatives of the flora, since the discovery of this continent by Europeans, they have been distributed throughout the world. Currently, cocoa is produced in literally all countries where climatic conditions allow. Mostly we are talking about the birthplace of the plant - Central America, as well as Africa and some Asian countries.

What does a chocolate tree look like?

In fact, there are a lot of species of the mentioned plant, but they are all combined into two main ones - criollo and forastero. Varieties belonging to the first category are more capricious in production, however, the fruits of such trees are considered high-quality and, accordingly, more expensive (from $20,000 per ton or more). The second group is less demanding, but the result is not so high-quality cocoa beans. The price for them will be significantly lower (about 12-15 thousand).

Wild trees grow mainly in the forests of Central and South America, while cultivated trees grow on special plantations. They are quite high, sometimes reaching 9 meters or more. It is noteworthy that they are quite beautiful flowers, outwardly resembling orchids, are located not only on the branches, but also on the trunk itself. However, not every one of them will eventually become a fruit. As a rule, less than 10% of the color is converted into them.

The crop is harvested several times a year (usually two). Distinguish between the main collection (up to 90% of the total) and intermediate (about 10%). The fruits of the plant are quite large, up to 500 grams each. However, after cleaning, drying and sorting, there is nothing left for sale. From one tree, on average, about a kilogram of beans ready for sale comes out.

About product quality control

Cocoa beans arriving for primary processing are extracted from the fruits and subjected to fermentation (over several days they are gradually heated to 50 degrees). As a result, there natural process fermentation, the chemical changes, its taste qualities improve. Fermentation is completed by slow drying in the sun, after which cocoa beans are obtained ready for sale. Raw materials, the quality of which largely depends on the variety of the plant itself, growing conditions and compliance with technologies, enter the market. Then it is finally processed, getting butter and cocoa powder.

Buyers, as a rule, determine the quality of goods by external signs (color, size, surface uniformity), smell. Sometimes, to make sure that the cocoa beans meet the established standards, you have to resort to chemical analysis.

Compound

Cocoa beans look (photo above) quite appetizing. In addition, they have a pleasant aroma. But is there anything useful for the human body in their composition? To answer this question, you must first consider the nutritional value of the product. Cocoa beans consist of a core and a shell (cacavel), which contains a minimum of useful substances.

The main product produced from this plant is oil (the kernel contains about 50% fat). It is widely used in the food industry (for example, for the production of chocolate), it is often included in cosmetics. If we consider the full composition of cocoa beans, it will be as follows: fats - up to 55%, protein - up to 15%, starch - about 7%, fiber 3-4%. The rest is water, theobromine, melanin, caffeine, calcium, phosphorus. In addition, cocoa beans contain vitamins B and PP, as well as antioxidants, which allows them to be used in medicine and pharmacology. They also contain about 300 aromatic compounds, which together give a unique "chocolate" smell.

About the benefits of cocoa

Considering the properties of this product, first of all it is necessary to present it as a raw material for the food industry. In this case, cocoa beans, the benefits and harms of which are almost equivalent, can be a good source of energy, due to the high carbohydrate content, the presence of caffeine and calorie content. Also, one should not forget about antioxidants, thanks to which the product is used both in medicine and in cosmetology. Not decisive, but still an indisputable role is played by vitamins and fiber. Melanin, which is part of the beans, allows the production of protective creams and suntan lotions. Due to the presence of vitamin D (which is a rarity for plant materials), cosmetics have a beneficial effect on the condition of the skin and hair.

In general, cocoa beans, the use of which has long been no longer limited to the production of chocolate and other sweets, have been used since ancient times. A ritual drink from them was drunk by the Aztecs and other peoples who inhabited South America. True, the way they were processed was very far from modern, but even then they knew about the benefits of the components contained in them.

What is harmful cocoa

First of all, calories. For example, the energy value of chocolate, the most massive product made from cocoa beans, is from 500 kcal per 100 grams and more (if we consider the product in its pure form, this figure will be even higher). In addition, they contain caffeine, which, along with cheerfulness, can also cause an increase in blood pressure. So for hypertensive patients and children, chocolate from cocoa beans and other products should be used with caution. Another component of the fruit - theobromine, known for its ability to overcome depression and improve mood, according to some scientists, is a rather potent poison. In addition, during production, as well as immediately after harvest, cocoa beans are raw, and then, after fermentation and drying, they are often treated with rather strong chemicals. They do this in order to protect the crop from pests and prevent spoilage. Naturally, some of the poison gets inside and is stored in the finished product.

Therefore, when using products that contain cocoa beans, the benefits and harms must be understood, and the dosage should be considered. If the same chocolate is eaten a little, nothing bad will happen, and the mood will undoubtedly improve.

How to use cocoa bean butter at home

It can be purchased in its pure form at a pharmacy (for external use), or in grocery store(for eating). What are the benefits of cocoa beans, we discussed earlier. But theory is theory, and practice is practice. Let's see how you can use the product for the benefit of the body at home.

First, direct ingestion. Naturally, this does not mean that you need to literally gnaw them (although this option is also allowed), it is quite enough to use cocoa powder or butter in the cooking process. Undoubtedly, most of them are desserts, ranging from chocolate and sweets to cakes and other pastries. The second place is occupied by drinks, which include cocoa beans. The use of oil in them is rarely practiced, mainly powder is used. It is sold in any grocery store.

In cosmetology, cocoa butter is also very widespread. Due to the combination of natural fats, antioxidants and tonic elements, it is often used as an important component of masks and creams. It is quite easy to use even at home, this is facilitated by the consistency of the product. At room temperature the oil is hard, you can easily break off a piece from it (or cut it off with a knife). And already at 33-35 degrees it begins to melt, that is, by slightly heating it in the microwave or in a water bath and adding other components, you can get nourishing mask for hands or face, hair or body. Cosmetologists especially recommend such procedures for people with dry and flaky skin. After all, the oil perfectly nourishes and smoothes it, making it soft and velvety.

It is also recommended to use it to protect the face and lips during the winter cold. It is enough to hold a small piece in your hands, and when it starts to melt, lubricate problem areas with it. Due to the melanin contained in cocoa, its oil is sometimes added to tanning products. After sunbathing, it can be applied neat to the skin. This will soften it and reduce Negative influence ultraviolet.

And it is also used to strengthen and grow eyelashes and eyebrows, as well as one of the main components in creating a mask for sensitive skin of the eyelids. In general, fans of natural cosmetics should certainly have cocoa butter of the highest degree of purification in their arsenal. They sell it in pharmacies and specialized stores. The food option is not suitable, as an allergic reaction is possible on it.

In medicine, this product is used both externally (included in ointments for burns, dermatitis and other ailments), and inside. Its components allow you to fight diseases of the cardiovascular system, digestive tract and nervous disorders. However, the oil should be used with caution, not exceeding the prescribed dosages.

Beauty treatments with chocolate

Many beauty salons and resorts use whole complexes with the use of cocoa products. Their popularity is due to the double action. Firstly, it is good for the skin, and secondly, aromatherapy improves mood and has a calming effect on the nervous system.

Tightens and rejuvenates the skin, has pronounced anti-cellulite and anti-stress effects. The procedure is recommended in preparation for the beach season, as it allows not only to put the body in order, but also to protect yourself from ultraviolet radiation.

Chocolate bath nourishes and softens the skin, normalizes blood and lymph circulation, promotes relaxation. It is prescribed for fatigue and stress, to improve the general condition and cheer up.

Massage with is used to eliminate cosmetic defects (scars, scars). The procedure stimulates the biochemical processes in the body, acts as aromatherapy, promotes emotional balance.

How Can You Use Whole Cocoa Beans?

As a rule, they are used raw, but only after they have undergone primary fermentation. In this form, beans contain more beneficial antioxidants They are more invigorating and uplifting. Buying them is not as easy as ready-made powder or oil. They are mainly presented in specialized health food stores.

Knowing about the benefits of the product, many do not quite understand what to do with cocoa beans that have not passed heat treatment. First of all, you should just taste them... Yes, as they are. To many, they will seem quite edible and even pleasant. In this case, they can simply be consumed as a dietary supplement before each meal. The maximum daily dosage should not exceed 40 grams (4 tablespoons).

If cocoa beans seem tasteless, they can be dipped in honey, hot chocolate, or used to make desserts by grinding them in a coffee grinder. Sprinkle them on ice cream fruit salads. Raw cocoa beans are also used to create the Chocolatl drink, which is unique in its properties. How to cook? The traditional chocolatl, according to the recipe of the Indians, is quite difficult and troublesome to make. But there is an express method. To do this, take a handful of cocoa beans, a spoonful of butter from them, spices (cinnamon, cloves, ginger) and sugar to taste. All ingredients are ground with a coffee grinder and heated over low heat until syrupy. Then add boiling water (about 200 ml), mix thoroughly and turn off without bringing to a boil. Remove from heat, beat well and serve. It turns out a magical invigorating drink, which, by the way, is much tastier and healthier than regular cocoa.

How to make real chocolate at home

Some housewives consider this occupation meaningless. After all, there are a lot of sales finished products, starting with all kinds of tiles and ending with sweets with fillings. But in the industrial production of chocolate, in addition to cocoa butter and powder, a lot of others are used, not always healthy ingredients. First of all, it is about artificial flavors and stabilizers. It is they, and not cocoa itself, that are often the cause of allergic reactions to chocolate. Therefore, adherents healthy food prefer to cook it yourself.

At home, you can make bitter or candy with nuts, candied fruits or fruits. There are several recipes for creating cocoa treats, but they differ mainly in additional ingredients.

To prepare classic chocolate, you will need 100 g of sugar or powder, 20 g of butter and 50 g of cocoa butter. You also need to take 200 g of this product in powder form. These ingredients will make classic dark chocolate, which can be flavored with vanilla or cinnamon, and when added a small amount the cream will come out milky.

First, a mixture of oils is heated in a water bath, then sugar and cocoa powder are poured into it. Stirring, bring to homogeneity and dissolution of crystals (do not boil!). The resulting substance is poured into a mold (preferably silicone) and left to harden in the refrigerator. If desired, you can add nuts, raisins, dried apricots.

Ice molds are used to make sweets. They are half-filled with chocolate, the filling (nut, berry, piece of fruit) is placed inside and filled to the top, sending to harden in the cold. Such sweets are healthier and tastier than store-bought ones.

Other recipes using cocoa

This ingredient is often added to baked goods for chocolate flavor and color. Sometimes it is sprinkled into coffee or other drinks, in soufflés, glazes and puddings. One of the brightest and good recipes considered brownie. It is prepared in the form of a whole pie or portioned muffins. It turns out very tasty and super-chocolate.

For 4 chicken eggs, you will need 60 grams of flour and cocoa powder, a glass of any nuts, 300 grams of sugar and 150 butter. And a bar of dark chocolate. It needs to be broken and sent along with the oil to water bath until complete dissolution. You can do this in the microwave, but then you have to make sure that the mass does not boil.

Separately, eggs are beaten with sugar, adding chocolate mass to them and stirring. The nuts are crushed, and the flour is mixed with cocoa. All ingredients are combined, poured into a mold and baked in a non-hot oven (about 160 degrees) for half an hour. It is very important not to dry out the cake. It must be removed when the middle is still wet, and appears on top dense crust. It is removed from the mold only after it has completely cooled. Then the product is cooled for several hours and only then consumed.

Thanks to the discovery of the fruits of the cocoa tree, the world received not only an invaluable food product, but also an indispensable raw material for the production of cosmetics and medicines. Raw cocoa beans are considered especially valuable, photos of which can be seen above. After all, it is in them that the maximum amount of vitamins and antioxidants is preserved. But even in cocoa butter and ready-made chocolate, there are enough benefits to indulge in the pleasure of eating a piece of fragrant delicacy with a cup of tea. The main thing is to know the measure.