Cocoa Beans (Seeds)

The cocoa bean (technically cocoa seed) or simply cocoa, also called cacao, is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are native to the Amazon rainforest. They are the basis of chocolate and Mesoamerican foods including tejate, an indigenous Mexican drink.

The cacao tree, native of the Amazon rainforest, was first domesticated at least 5,300 years ago by the Mayo-Chinchipe culture in South America before being introduced in Mesoamerica.  Cacao was consumed by pre-Hispanic cultures in spiritual ceremonies and its beans were a common currency in Mesoamerica. The cacao tree grows in a limited geographical zone, and today, West Africa produces nearly 81% of the world’s crop. The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario, with Forastero being the most widely used.

Long regarded as a food treat, cocoa is now used by some people as medicine. Cocoa seed is used for infectious intestinal diseases and diarrhea, asthma, bronchitis, and as an expectorant for lung congestion. The seed coat is used for liver, bladder, and kidney ailments; diabetes; as a tonic; and as a general remedy.

Cocoa Mass

Cocoa Mass

Trinitario cocoa accounts for about 8% of the world harvest. It comes from a hybridization between Criollo and Forastero, combining some aromatic and sensory characteristics of the first with the vigor and high yield of the second.

Tasting notes: the tasting reveals notes of dried fruit, caramel, honey, toast.

Ingredients: Cocoa paste

It may contain traces of milk, soy and nuts. GLUTEN FREE.

Pack size: 18x7x0,6 cm

Weight: 75g. 

Preservation notes: the product must be stored in a cool, dry, odorless location at a temperature between 14° and 20°C.

Cocoa Liquor.

Cocoa Liquor

Chocolate liquor, also called cocoa liquor, is pure cocoa in liquid or semi-solid form. It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Like the nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.[2] Its main use (often with additional cocoa butter) is in making chocolate.

The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning ‘liquid’ or ‘fluid’.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.