CHOCK FULL OF CHOCCIE BEANS
The cacao tree, Theobroma cacao, has its origins in South and Central America and can be traced back to the Mayan civilisation. Carvings of cacao pods were found in Mayan temples, where offerings to the gods were made with these beans that were thought to be an elixir of life.
Countries in West and Central Africa are some of the world’s biggest producers of cacao, the main ingredient in chocolate.
Hot tropical rainforests are where you will find cacao trees. They can live for up to 200 years, but fruit production slows down after the trees reach 25. The beans are found inside large, melon-like pods that sprout directly from the trunk of the tree. Each pod contains 20 to 40 beans. These are coated in a wonderfully sweet, milky white pulp, which tastes more fruity than chocolatey.
The beans are left to ferment for a few days then dried in the sun for a week. Shells harden and darken — this is when the flavour of the beans starts to develop. They are then weighed every day. When there is no more weight loss, the beans are ready for roasting. After roasting and shelling, the beans have a more intense flavour and are transformed into cacao nibs, containing 50% cacao butter, which is released by grinding and crushing. This is chocolate in its purest form, rich in vitamins and minerals. It contains theobromine, which gives humans a get-up-and-run feeling (but it is toxic to animals).
This recipe is from Willie’s Wonky Chocolate Factory by chocolate master Willie Harcourt-Cooze. It’s an absolutely delicious way to start the day.
VENEZUELAN HOT CHOCOLATE
25g cacao, finely grated 100ml water Honey or raw organic sugar, to taste Place cacao and water in a saucepan and gently bring to the boil, stirring continuously. When thick and well blended, remove from heat and sweeten to taste. Milk or more water can be added if required. Organic cacao is available at most health food shops.
Alison’s on the Green, 33 Troupant Avenue, Magaliessig, Johannesburg, 011 467 0561, alisonsorganicdeli.com. E-mail queries to food@sundaytimes.co.za with ALISON as the subject.