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“CACAO” “COCOA”
Which is it?
Cocoa - pronounced “coco” (for some reason) or “coco-ah” Origin - English The term used for a processed product from the cocao tree.
Cacao - pronounced cacao with an “owe” sound or cacao as in an “a-o” sound. Origin - Spanish. The name of the tree and its seeds.
The origin of cacao, known as cocoa to us, can be traced back to the very beginning of the 1500’s. Mayan and Aztec Indians called it the fruit of the gods.
Cocoa is the fruit of the Cacao Tree which grows in tropical countries from Southern Mexico to South America. Cacoa beans are the seeds found in the pods or fruit.
Production of the Cacao Tree begins usually in its second to third year of development. It flowers on the branches and trunk of the tree which is unlike most fruit. The pods are removed when ripe and will vary in colors of yellow, orange, reddish and purple.
The harvesting and processing of the pods begins with their removal from the tree and the opening and extraction of the beans or seeds. Beans then undergo a process of fermentation for 6 to 7 days. A thick, white, sweet substance that coats the beans inside the pod enhances the fermentation process. This curing or aging develops the chocolate taste and kills the seeds germinating ability. Beans are then dried, commercially in kilns, or, laid out in the sun to dry.
It is from this stage to the end product that sets our cocoa apart from the commercial production of cocoa and chocolate.
Commercial production begins with the hulling of the bean leaving what is termed the nib. Nibs reassemble broken bits of coffee beans. They are hard and bitter. Roasting further develops the chocolate flavor. When ground the nibs turn to a liquid known as “chocolate liquor”. In this state the cocoa butter is extracted and further processing begins. “Conching” a process of rolling and kneading of the raw product gives it that smooth creamy property. Depending on what is added or removed from the chocolate liquor will depend on the product produced, ranging from flavor to the variety of chocolate.
Our cocoa, all natural, nothing added nothing taken away, begins in much the same fashion. Beans ferment and then dry in the sun. We then hull the beans. Nibs are then roasted and while still warm ground in a commercial coffee grinder with the result being chocolate liquor. The liquid “chocolate liquor” is then poured into molds to form cakes. Our exporting is done in this form. In Canada we cold grind the cakes and produce the 100% pure cocoa granules that we at Orchard Del Sol are known for.
Marketing is done via internet, word of mouth, family, friends and the Saskatoon Farmer’s Market.
From an Awesome Chocolate Cake to a cup of Unique Hot Chocolate the rich flavor of chocolate will be an exciting experience.
Our product is 100% pure and natural. Its properties do not allow it to dissolve like a commercially altered product. Boiling our cocoa powder in some water like old fashioned coffee produces the best flavor. Adding cream (milk) and sugar like you would your morning coffee gives you the richness you expect from quality. Try a morning chocolate in stead of a morning coffee. Feel the energy!
Packages of Cocoa include the quick and easy “Awesome Chocolate Cake” recipe.
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