Subject: Steps to Chocolate

Reaching full maturity for the pods requires 4 to 5 months, and another month for them to ripen completely. Throughout the year flowers are being pollinated and pods are ripening, there are actually two main times for harvesting cacao pods. Pods can safely remain on the trunk of the tree for several weeks, and can be stored safely for an additional week. In order not to damage the cushions (where the pods attach to the trunk and large limbs) harvesting must be done carefully. If the cushions are damaged they can no longer produce flowers and therefore fruit.

Find more information at:
http://universalwebserver.com/wiland697/fp8.htm

After the beans and surrounding pulp have been extracted there are 4 steps that must be taken in order to produce the “nibs” (kernels) which will be ground into chocolate:

- Fermentation five to six days lowers the astringency (bitterness)

- On the first day, the seed and pulp go through complicated chemical and biological processes; the pulp becomes liquid and as the temperature steadily rises the liquid drains away.

- The beans germinate for a brief time (this is necessary to give the chocolate flavor to the finished product) then are killed by increased acidity and high temperatures.

- The beans must be turned occasionally as the temperatures increase.

- The temperature has risen by the third day, and stays between 113 degrees F and 122 degrees F, this temperature is maintained for several days (this also gives the chocolate taste to the finished product).

Check it out at:
http://universalwebserver.com/wiland697/fp8.htm

- Drying on mats or trays in the sun is the traditional method, during this one to two week process the beans loose over half their weight.

- Roasting, or toasting lasts from 70 to 115 minutes in temperatures from 99 to 104 degrees celcius for chocolate and 116-121 degrees celcius for cocoa powder, these temperatures are mandatory to develop flavor and aroma.

- Winnowing is the process that removes the thin, useless shell from the bean, at this point the beans can be ground into a powder that is called cacao liquor.

Dont forget to visit:
http://universalwebserver.com/wiland697/fp8.htm

Regardless of the quality of technology these steps have been used for three thousand years and are stringently followed in modern processing.

Thank you,

Bill Anderson
http://universalwebserver.com/wiland697/fp8.htm

Subject: Preparing Cacao the Maya Way

According to studies the Maya had many ways to prepare foods with cacao, some of these studies have come from the examination of hieroglyphic texts found on their vases.

For more information:
http://homeincomeportal.com/wiland697/fp8.htm

The Spanish Maya dictionary from the 17th century shows ordinary chocolate being called chacau haa, which means hot water or hot chocolate, (in Maya, haa can mean either water or chocolate.) Tzune was a drink made of cacao, maize and sapote seeds, this drink were probably made only for special occasions. Saca was a gruel made of cooked maize (corn) water and cacao, this ordinary chocolate, as shown by its name was drunk hot.

Check it out at:
http://homeincomeportal.com/wiland697/fp8.htm

The Lacandon May at one time were a vast group, but now number only a couple of hundred, they now live in what remains of one of the great rain forest in the past. Even though their culture is dying, the Lacandon Maya still retain much of their past cultural traditions, these traditions include many of their culinary preparations. The Lacandon Maya grow their own cacao, preparing two types of drinks from it, one of these drinks is for ordinary consumption and the other is prepared for them to offer to their gods.

The contemporary highland Maya of Guatemala had innumerable ways of preparing cacao as a beverage, many of these used ingredients the including cane sugar, cinnamon, black pepper and rice. Some of the ingredients they used from their own kitchens were honey, maize, chilies and allspice.

Please visit:
http://homeincomeportal.com/wiland697/fp8.htm

The most common drink of the Guatemala Maya was called batido, which would translate into frappe if asked for in an American soda fountain.

In all of their recipes, the cacao bean is first roasted then ground; at this point the recipes begin to vary greatly. They may include being lowered into a pot of water, boiling/or tepid, beating with the hand or with a wooden stick, spices are added and a variety of drinks are produced.

Thank you,

Bill Anderson
http://homeincomeportal.com/wiland697/fp8.htm