Cocoa (Nibs) or Chocolate

Common Name

Made from the dried and ground seed of the cocoa tree, chocolate is one of the most popular foods in the world. The cocoa bean, or seed, is sometimes classified as a spice and like other spices, is a valuable commodity.

The cocoa tree is native to South America and the Aztecs and Mayans were among the first civilizations to make hot chocolate (xocoatl) more than 2,000 years ago. Early Aztec hot chocolate wasn't anything like the hot chocolate we make today, rather it consisted of cocoa beans crushed in water with vanilla and even chili peppers added in. Mayans also roasted the beans to make into a 'xocoatl' paste.

Cocoa beans were used as currency throughout the Mayan era and were believed to have been discovered by the gods. Mayan mythology cites that after humans were made from maize by a goddess, a serpent delivered cocoa beans to them. The Mayans celebrated these events every April.

It wasn't until the early 16th century that the Europeans discovered chocolate. Cortez brought cocoa beans back to Spain, after he was given a cup of xocoatl by the Aztec emperor. By the end of the century chocolate was a popular drink throughout Spain and by the 17th century it had been introduced to the rest of Europe.

Native to the Amazon, the cocoa tree is a relatively small evergreen tree that can grow to reach heights of approximately 20 feet. Cocoa trees produce fruit, known as pods that when unripe are green and slowly turn to orange as they ripen. The pods are removed with long poles when they are green as their flavor is more pronounced than when they are orange. The pods open to reveal pulpy flesh and many dark brown beans that resemble almonds. Cocoa butter is removed from the beans and the pulp and beans are left out to ferment in the sun. During this process, the seeds sweat turning the pulp into liquid, which then flows away leaving just the beans. Beans are then dried, preferably out in the sun and then shipped off to production facilities where they are roasted and processed.

Purported Medicinal Qualities*

Chocolate is not commonly known as having many health benefits, however recent research suggests that cocoa beans contain elements that can improve cardiovascular health and even lower cholesterol. In fact, the cocoa bean has the highest level of anti-oxidants of any type of food. The only problem here is that many of these anti-oxidants are lost during processing. The best way to receive these benefits is to consume pure cocoa or the darkest chocolate possible, at least 70%.

Historically, cocoa has been used to:

• Reduce blood pressure
• As a source of flavonoids
• As an anti-oxidants
• Increase psychological health

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Chocolate is most often thought of as a dessert and is commonly added to cookies, cakes and sweets. Chocolate can also be used in savory dishes, it serves as a bridge between other flavors like sweet and bitter.  Food for thought:

• Add cocoa powder to your favorite red meat rub
• Add dark chocolate to homemade mole sauce
• Add a touch of cocoa powder to stews, soups or casseroles
• Add dark chocolate to game meat sauces
• When melting chocolate add a touch of olive oil for sheen and consistency
• Chocolates with higher percentage of cocoa are less sweet than those with less cocoa

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