Chocolate is derived from the cocoa bean, which grows on the cacao tree or Theobroma cacao, a tropical plant that originated in Central America. It is thought that between 1500 BC-400 BC, the Olmec Indians began to cultivate cocoa beans as a domestic crop. Eventually the ancient Mayans, who are renowned as drinkers of chocolate, set up cacao tree plantations in South America. Today, the cocoa plant is grown in tropical regions world wide. The tree produces large, football shaped pods that contain between 30 - 50 cocoa beans.
When the Organic cocoa bean is processed - cocoa liqueur and cocoa butter are produced. These ingredients are turned into dark chocolate bars by adding a bit of Organic sugar, typically raw cane sugar. And that is your basic organic dark chocolate.
Of course, we do not usually stop there. You will find many different organic chocolates and chocolate bars that contain other ingredients besides dark chocolate and sugar. Organic orange oil, vanilla and other flavorings are added. You will find organic dark chocolate ingredients that include chili powder, nuts and berries, and even other types of candies such as toffee. As long as these additional ingredients are organic, you still have organic chocolate.
It is the high content of cacao solids that make chocolate into dark chocolate. When milk is added to the mixture the result is called milk chocolate. While some may prefer the taste of milk chocolate to dark chocolate , it should be noted that the antioxidant properties of dark chocolate are much greater than other forms of chocolate.
Red Wine + Dark Chocolate = EXEED THE EXPECTATIONS
- Sweet History (vivanista.com)
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