Cocoa fruit: how it is made

Although chocolate is one of the world's most beloved foods, in the West we are very unfamiliar with the cocoa fruit , from which it comes.

This lack, of course, also depends on the fact that the cocoa tree grows at very different latitudes, and therefore is not cultivated in Italy and Europe. But this does not mean that it is not possible, indeed appropriate, to fill this gap, to fully understand chocolate and its characteristics.

Below we tell you how the cocoa fruit is made , what its components and main characteristics are. If you want to discover the secrets of its processing first hand, we invite you to book your Chocolate Experience inside Enrico Rizzi's Chocolate Factory in Milan .

What does the cocoa fruit look like?

The cocoa fruit, also known as the cocoa pod, grows on the cocoa tree ( Theobroma cacao ), which is found primarily in tropical regions of Central and South America, West Africa, and Asia.

The pod has an oval shape , similar to a small pumpkin, and can reach variable dimensions between 15 and 30 centimetres in length.

The skin is thick and robust, with a wrinkled surface that varies from green to yellow to brown depending on the degree of ripeness. And beneath this colorful protection, there is a real treasure chest full of aromas and virtues.

Read also: The origins of cocoa

Cocoa fruit: components

The cocoa fruit is composed of several distinct elements:

Peel

The skin of the cocoa fruit is thick and leathery , with a wrinkled and sometimes warty outer surface. Its color varies from green in immature fruits to yellow, orange, red and finally brown when the fruit is fully ripe.

The peel plays the essential role of protecting the seeds and the internal pulp from the elements and predators. Its hardness makes it difficult to open the fruit without the use of suitable tools.

Pulp

The pulp of the cocoa fruit, also called mucilage , is a white, gelatinous and slightly viscous substance that surrounds the seeds. It has a sweet and slightly acidic, almost citrusy flavor , much appreciated in cocoa-growing regions. The first taste of the pulp may surprise those who have never tried it, because it does not resemble chocolate at all.

Although not used directly in the production of chocolate, pulp plays a crucial role in the fermentation process of cocoa beans . During fermentation, the sugars in the pulp break down, generating heat and promoting the development of cocoa's characteristic flavors.

Seeds (cocoa beans)

Cocoa beans, also known as cocoa beans , are the most valuable part of the fruit. Each pod contains 20 to 50 seeds , which are enclosed in a thin film called a tegument . The seeds are oval and flattened, and vary in size and color, usually white or purple.

The seeds are the raw material for the production of chocolate . They contain natural fatty acids, mostly in the form of cocoa butter, as well as numerous other substances, such as theobromine, which together give chocolate its distinctive properties.

Cocoa beans: learn more about the topic

Cocoa Fruits: Uses

Cocoa fruits have various uses:

Read also: Chocolate, single origin or blend?

Cocoa, a magical fruit

Rich in surprises, as well as beneficial substances such as vitamins and antioxidants , cocoa is a truly "magical" fruit. But the real magic is the one with which man has managed to obtain chocolate from its seeds.

We invite you to discover cocoa and the secrets of its processing inside the Enrico Rizzi Chocolate Factory , located in the heart of Milan , in via Gian Giacomo Mora 18, a ten minute walk from the central Piazza del Duomo.

Buy your Chocolate Experience now : you will visit a plantation in Peru thanks to an immersive video in VR360°, you will see up close the machinery used to process the beans and you will participate in a guided tasting of single-origin bars. Alternatively, you can give a coupon from those below, thanks to which the recipient can later choose the date and time of the visit.