Subject: The Amazing Lure of Chocolate

There are very few foods bring out the passion of chocolate, going beyond a love of sweetness as in most candies and desserts, not many people crave caramel, bubble gun or whipped cream. Chocolate is different, for a true chocolate brings on a pleasurable reaction.

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The first time I saw one of the yellow-green pods hanging from the trunk and large branches of a cacao tree, I was reminded of a movie about body snatchers, where pods were secretly placed in the vicinity of the victim and turned into the person, effectively snatching the persons personality. Cacao pods do look a little alien after all.

The hand-sized pods, once stripped of their outer layer contain a sweet white pulp, which is the actual fruit of the cacao tree, cacao means “food of the gods”. Inside the pulp you will find the seeds (a dark purple color) which are the basis for cocoa or chocolate. It is unusual for a person to get the pleasure of sampling the fruit of the cacao tree; it has a mild subtle chocolate flavor, slightly bittersweet. After drying and processing they are recognizable by any chocolate lover as chocolate beans.

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A native of Central and South America, the cacao tree cultivated around the equator and is found in Africa, South-East Asia, the Caribbean and even in Samoa and New Guinea.

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Rorastero, which accounts for almost 90% of the worlds production of cacao beans, is the most common of the cacao trees. The rarest and most highly valued is the Criollo cacao tree; their aroma and delicacy are sought out with care and great expense by the worlds best chocolate makers. Trinitario is a cross between the Rorastero and Criollo trees and is used by many of the leading chefs.

Thank you,

Bill Anderson
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