Whether you are looking to add cacao powder to your next baked goods recipe, smoothie, or oatmeal, there are a few things to keep in mind when selecting your source. There are several types of chocolate, and knowing which one you are purchasing can make a huge difference in how your food tastes.
Origins
Various researchers have studied the origins of cacao. Some propose it originated in Mesoamerica while others believe it originated in South America. The question of where cacao began is controversial. Some scientists claim that it began in the upper Amazon valleys while others say it domesticated in Central America.
One of the earliest civilisations in Mesoamerica, the Mokaya, reportedly consumed cacao. Archeologists have discovered ceramic vessels in Ecuador and Peru that contain residue from cacao. These early uses of cacao supported by a shard of ceramic from the Paso de la Amada site, which dated to 1,900-1,500 B.C.
A later civilisation, the Olmec, rose in the lowlands of the Mexican Gulf Coast. The Mayans also believed that they consumed cacao. At El Manati, an archaeological site in Veracruz, researchers found evidence of theobromine, which used in the production of cacao.
Flavonoids in Cacao
Several studies have shown that flavonoids in cacao may be helpful in reducing the risk of diabetes. These antioxidants have the ability to reduce insulin resistance, which is a precursor to Type II diabetes. These substances also prevent the creation of artery-clogging blood cholesterol molecules. They also improve brain function, and are known to boost energy levels.
These antioxidants in chocolate may help people with Alzheimer’s disease or dementia. They are believed to boost brain health by increasing cerebral blood flow. They also increase memory and learning.
In addition, researchers have found that flavonoids in cocoa may help reverse damage caused by smoking. These compounds may also benefit the blood-vessel function of smokers, who have reduced activity of endothelial cells, a early sign of atherosclerosis.
Cacao Flavors
Depending on where they grown and what they fermented with, cacao beans can have a variety of different flavors. Some can have a strong smoky flavor, while others can have citrus nuances or grass tones.
Cacao is a fruity substance with over 600 aromatic compounds. Cacao has cultivated for thousands of years. These fruits have been collected and tested in laboratories all over the world. The varieties of cacao have been selected for their hardiness, disease resistance, yield, and flavor.
There are four main types of cacao. These are Forastero, Nacional, Criollo, and Trinitario. There are also several hybrids of these cacaos.
Forastero cacao is a favorite in chocolate blends for its chocolaty flavor. It is not a good choice for single-origin bars.
Nuttier, richer, and often more bitter version of dark chocolate
Depending on the method of making, the flavor of chocolate varies. The chocolate may have fruity notes, nutty flavors, floral aromas, and earthy aromas.
The dark variety of chocolate tends to have more of a purer chocolate taste. It is also deeper, more complex, and usually has more bitterness. It commonly paired with sweet wine or other accompaniments.
Milk chocolate is typically less bitter and has a creamier, more pleasant profile. It made with up to 10 percent cacao, and contains more sugar and milk than dark chocolate. It often produced with child labor overseas.
The darker the chocolate, the higher the percentage of cocoa solids. A higher cocoa percentage results in more caffeine and flavonoids. In addition, the bitterness of chocolate increases as the cacao solids increase.
Uses in baked goods, smoothies, and oatmeal
Using oats in your baked goods can be a cinch. Not to mention, oats are high in fiber content and low in calories. They can also be a stumbling block if your digestive system is on the fritz. A small glass of milk or some form of oat beverage may just be the cure. Using the right ingredients can make oats your new best friend. There are plenty of oat based smoothie recipes to had at your fingertips. The trick is knowing what to look for and which oats to avoid.
Oats most commonly found in a variety of forms from rolled to steel cut to mushy. They can find in virtually any grocery store in the metro area. The best way to go about storing oats is to keep them in a cool place and use a towel to remove the excess moisture.
