The cocoa bean , the beating heart of the famous cocoa fruit, is the key element in the production of chocolate.
This little treasure, hidden inside the pod (as the fruit is called), contains a world of aromas, nutrients and beneficial properties.
Below we will explore in detail how the cocoa bean is made, its characteristics, its virtues, the different varieties and the manufacturing process that leads to the creation of chocolate, which can be observed first-hand inside the Enrico Rizzi Chocolate Factory in Milan.
Cocoa Bean: How It's Made
The cocoa bean, also known as the cocoa bean , is an essential part of the cocoa fruit. Each pod can contain 20 to 50 seeds, each surrounded by a thin film called a tegument.
Cocoa beans are oval and flattened , measuring a couple of centimeters. Their color can vary from white to purple, through brown, depending on the variety of cocoa.
Read also: How the cocoa fruit is made
The structure of the cocoa bean
- Tegument : A thin membrane that protects the cocoa bean and keeps it intact. This film is removed during the processing.
- Cotyledons : The inner parts of the seed that contain the main nutrients, including cocoa butter, theobromine , and caffeine. It is the cotyledons that are fermented and roasted to produce cocoa.
- Sprout : The part of the seed from which a new cocoa plant sprouts, containing the genetic information essential for growth.
Cocoa bean: composition
Among the numerous substances present in the cocoa seed, the following are of particular importance:
- Fat : About 50% of the seed is cocoa butter , a natural fat that is solid at room temperature, but melts easily when heated.
- Aromatic compounds : There are many aromatic compounds present in the cocoa bean, and they all contribute to developing the unique aromatic profile of a particular variety of beans.
- Stimulating substances : The seeds contain theobromine and caffeine, alkaloids that have stimulating effects on the nervous system.
- Antioxidants : Rich in flavonoids, cocoa beans have powerful antioxidant properties that help fight free radicals.
- Minerals and Vitamins : Cocoa beans are an excellent source of magnesium, iron, potassium and B vitamins.
Read also: How the cocoa tree is made
Cocoa beans: benefits
The consumption of cocoa beans and its derivatives offers numerous health benefits:
- Anti-inflammatory properties : Cocoa beans contain substances that help reduce inflammation and improve overall health.
- Cardiovascular Health : Flavonoids found in cocoa beans can improve blood circulation and reduce the risk of cardiovascular disease.
- Mood Improvement : Theobromine and serotonin found in the seeds can help improve mood and reduce stress.
- Cognitive Support : Bioactive compounds in cocoa may improve cognitive function and protect the brain from aging.
Obviously, the consumption of chocolate products, especially those containing higher amounts of sugar, must be included in a well-balanced diet.
Cocoa seeds: the main varieties
There are different varieties of cocoa , each with unique characteristics that influence the flavor and quality of the chocolate:
- Criollo : Criollo cocoa beans, considered the most prized variety, produce a chocolate with delicate and complex flavors. They have a low anthocyanin content, which gives the beans a lighter color.
- Forastero : the most common variety, resistant and easy to grow. Forastero cocoa represents the majority of the world's production. The seeds have a robust and bitter flavor, ideal for the production of industrial chocolate or as a base to give a "base" to more valuable blends.
- Trinitario : A hybrid between Criollo and Forastero, Trinitario cocoa combines the hardiness of Forastero with the delicate flavor of Criollo. It is prized for its aromatic complexity.
Read also: History and origins of gianduiotto
How to process the cocoa bean
The journey of the cocoa bean from the pod to the chocolate is a long and meticulous process that includes several phases, which we summarize here briefly, simplifying them:
- Harvest : Ripe pods are hand-picked from the cocoa trees.
- Opening and fermentation : The pods are opened to extract the seeds, which are then left to ferment for a few days. Fermentation is crucial for the development of aromas.
- Drying : After fermentation, the seeds are dried in the sun or in special dryers to reduce the moisture content and prevent mold from developing.
- Roasting : The dried seeds are roasted at controlled temperatures, a step that enhances the characteristic flavours and aromas of cocoa.
- Grinding : The roasted seeds are shelled to remove the seed husk and the cotyledons are ground to obtain cocoa mass, a mixture of cocoa solids and cocoa butter.
- Refining and conching : The cocoa mass is further processed and refined to achieve a smooth consistency. Conching is a stirring process that can last several hours and improves the quality of the chocolate.
- Tempering : The chocolate is tempered to stabilize the cocoa butter crystals, resulting in a satisfying texture and attractive sheen.
- Molding : The tempered chocolate is poured into molds to create bars, chocolates, and other products.
Understanding how the cocoa bean is made allows you to appreciate the magic of chocolate even more. The different varieties of beans offer a range of unique flavors, while the processing adopted each time transforms these beans into a unique product.
Discover how cocoa is processed in the Chocolate Factory
Enrico Rizzi works the cocoa beans of the most prized varieties inside his Chocolate Factory located in the heart of Milan , in via Gian Giacomo Mora 18, a ten minute walk from the central Piazza del Duomo.
If you are interested in discovering the cocoa processing process firsthand, buy your Chocolate Experience now : you will visit a plantation in Peru thanks to an immersive VR360° video, 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 the ones below, thanks to which the recipient can choose the desired date and time at a later time.
