The Theobroma Cacao or ‘the food of the Gods’ is what we all know as the cocoa tree. It’s origin can be traced back to South America’s rain forests, particularly to Central America, although historians are still at variance over certain facts surrounding this tree.

It is suggested that the Mayans first grew the cacao tree in 300 AD, although others point to inadequate evidence that it was grown or at least harvested in around 3,000 BC. The Aztecs also used the cacao, but from about 1100 AD.

The chocolate (drink) that we all know today was called ‘xocoatl’. It was a very exclusive beverage that was made with cacao, chilies, anise seed, vanilla, corn meal and some other spices. It is believed that only royalty were allowed to drink it and then only from golden chalices, which were to be used for the purpose only once.

The cacao tree is very sensitive to its environment and it most frequently grows in the shade of the rain forest canopy. If just for this reason alone, chocolate lovers should join forces with the environmentalists to save the rain forests so that the cacaos will continue to exist.

This tree is unusual because its fruits grow directly on its branches and trunk; midges cause the pollination of the flowers during the night time.

The cacao tree is very prolific, but not very fruitful. It can have approximately 10,000 blossoms, but only about 10 to 50 of those will mature into fruits or pods. This is thought to be because the cacao tree can adjust the number of blossoms that will mature according to its ability to handle the energy loss of bearing fruit or pods.

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The cocoa beans grow within the pod, the fruit of the blossom. Harvesters wait for the pod to ripen. They will then crack open the pods and take out the seeds, which are surrounded by a white pulp. This is thrown away these days, but it is thought that many years ago it was fermented into an alcoholic drink for ceremonial purposes. The beans are the source of chocolate, although there is lots to do yet..

The seeds are very bitter at this point and it is for this reason that they will go through a process of fermentation for about three to seven days. This causes the seeds to go through chemical as well as physical changes. The result of this was used for the royal treat, the ‘xocoatl’.

However, to turn it into what we recognize as chocolate, the fermented beans have to go through quite a few more processes. Processes by the name of: drying, cleaning, roasting, grading, opening, separation, grinding and liquefying.

After liquefying, you have pure chocolate in the form of chocolate liquor. This is sold to chocolate manufacturers and the good ones make high-class chocolate from it and the bad ones water it down so much that it is hardly chocolate any more.

Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with Gourmet Chocolate Candy. If you have an interest in romantic gifts, please go over to our website now at Romantic Gifts: Ideas