Cocoa: Properties and Applications

Cocoa has gained crazy popularity around the world. At the mention of this term, the first thing that comes to mind is chocolate.The appearance of this bean significantly diversified cuisines of all nations of the world. It is impossible to pass by the bakery with fresh fragrant chocolate pastries, resist the sweet, alluring smell of a light brown drink from some coffee shop.

The first evidence of cocoa use dates from the 17th century. BC e. on the lands of South America. Initially, the Indians used the pulp of the fruit, and even now the local population makes braga from it. In Europe, this wonderful product appeared thanks to the Spaniards in the early XVII century during the discovery of America. They discovered a large amount of cocoa beans, which local rulers collected as a tribute from the local population. And they brought them to the king as a gift. In Spain, because of the rarity and high cost, this drink was consumed only by the king and those close to him. They drank cocoa with vanilla, cinnamon. In those days, these spices were also expensive in Europe and in small quantities. The drink gradually conquered Europe and did not leave anyone indifferent.

However, in 1828, a scientist from the Netherlands, van Hoyten, made a culinary revolution in the world. He invented chocolate. The same chocolate that we have now. Using a press, he squeezed butter from the grains, ground the extruded grains, mixed it together, added sugar, milk and got chocolate. Since then, the popularity of cocoa has plummeted. And the popularity of chocolate has increased and is still huge.

Cocoa beans grow in the countries of South America, Southeast Asia, Africa. They grow on evergreen chocolate trees of the genus Theobrom. The height of the trees is 12 m. The fruits resemble elongated melons with deep furrows, yellow in color. Fruits and leaves are fastened directly on the crown of the tree. Each such fruit contains from 20 to 60 cocoa beans. It is noteworthy that the flowers of this tree are not pollinated by familiar bees. Biting midges pollinate them.

After harvesting, the grains in the pulp are removed from the fruit, laid on banana leaves of 10 pieces, stacked on top of each other. Cover the top again with banana leaves and leave for 7-10 days. During this time, the fermentation process takes place in the grains when the beans interact with the pulp in warm and humid conditions. After this time, the fruits are laid out in the sun to dry, and in more developed countries automatic drying machines are used, sometimes the grains are fried. It was at this time that the beans acquire the characteristic color and smell of the chocolate they love so much. Next, the cereal is exported.

Speaking "cocoa" in our everyday life, we mean several of its meanings. This oil, and ground fruits (powder), and drink, and the beans themselves. All 4 elements are widely and widely used in various industries.

There are many applications for this wonderful product all over the world: from cooking to cosmetology and pharmacology.

Cocoa fruit is a completely natural fermented product. Its naturalness speaks about the benefits of the product for human health without further ado.

All 3 products (cocoa butter, powder and beans) have many beneficial properties. They have the same range of useful substances, but their percentage in each resulting product is different.

Cocoa beans contain:

• fat - 55%;
• carbohydrates - 8-10% carbohydrates;
• proteins - 11-15%;
• tannins - 3-5%;
• 5-7% water.

Each grain contains vitamins, organic acids, minerals, alkaloids (caffeine and theobromine).

Cocoa butter contains:

• fats - 94-96%;
• water - 4-6%.

The oil is dominated by substances of lipid content, and this is a whole set of fatty acids. And, of course, vitamins, minerals, and other useful substances for the body.

Nutritional value of cocoa powder:

• fats 11-14%;
• proteins - 25-30%;
• carbohydrates - 30-34%;
• vitamins and minerals - 11-17%.

In loose cocoa, predominantly protein predominates when compared with butter.

For obvious reasons, the richest in nutritional value is the grain itself, because powder and oil are its constituent parts.The benefits of this product in human life is invaluable. What exactly is useful drink from these miracle beans and cocoa powder is discussed below.

• It contains caffeine and theobromine, which is a healthy substitute for coffee. Using the drink in the morning and before lunch, you can feel a surge of strength and vitality, but in a milder form than from coffee, because the main active ingredient here is theobromine.
• It has neuroprotective and nootropic properties. With regular long-term use, the brain's protective forces increase under stress, oxygen starvation, and adverse environmental conditions.
• The work of the brain improves, concentration appears. In older people, studies have noted the restoration of memory, the best work of the brain, slowing the development of Alzheimer's disease.
• Constant use contributes to the normalization of blood pressure. And this happens due to the high content of potassium in the product. It is thanks to him that the walls of the blood vessels become elastic and mobile.
• Due to the rich content of natural substances that do not allow platelets to stick together, the drink from the grains prevents atherosclerosis.
• Due to the content of melatonin in the composition prevents the development of skin cancer, skin burns.
• This product is rich in polyphenols, which fight aging.

• Nervousness, anxiety goes away, sleep without other medications improves.
• Skin, hair, nails will respond with rapid growth and strength.
• Peptides and flavonoids are involved in the normalization of hormone levels and cholesterol in the blood, removing excess from the body.
• Actively involved in the formation of all types of blood cells due to the substances contained in the powder.
• In diabetics significantly slows down the course of the disease, normalizing blood sugar levels, is a prophylactic agent for diabetes mellitus. Only need to cook it on the water and drink only in the morning.
• According to recent studies, cocoa removes pathogens and toxins from the body. Also contributes to the rapid healing of wounds, ulcers.
• For men, this drink is especially useful in that, due to the whole set of complex substances, it helps to increase the active spermatozoa and is the prevention of male infertility.

The oil looks similar to the usual creamy, only has a delicate coffee aroma. It can be applied to the skin, mucous membranes, and used in food. Here are its main functions.

1. It promotes the production of collagen, fights dry skin, and is therefore particularly popular with women.
2. Melatonin contained in it protects against skin cancer, fights against ultraviolet radiation, and skin burns.
3. Favorably affects nails, skin, hair, both for external and internal use.
4. Helps to develop immunity, fights against colds and viral diseases.
5. Many recipes exist with the use of this oil when coughing.
6. Struggles with asthma, a positive effect on dermatitis.
7. It is an excellent component for the preparation of candles and tampons from hemorrhoids.

If we talk about harm, then it is worth mentioning several factors.

1. Do not forget that the grains are grown in poor countries, and at the time of fermentation, which is 7-10 days, the beans lie on the ground in the mud, in unsanitary conditions. Therefore, they always get cockroaches, completely removed which is very difficult. As a result, in the process of powder production, the oils, along with the products, the described insects fall under the press. Their body is covered with a chitinous shell. Many people are allergic to chocolate because of this fact, since chitin is a very allergenic and carcinogenic element. Also the product itself is far from perfectly clean.
2. Chocolate trees are very picky, they are affected by various insects.Therefore, they are treated with the strongest chemicals. Naturally, part of them gets into human food. All this contributes to the appearance of allergic reactions, intolerance of the product, various complications.
3. The most harmful cocoa from China. It is not produced there, but half-rotten fruits are being bought from producers for processing and deep processing. It is clear that there cannot be any useful substances there, only chemistry and low-quality product.

In addition to the harmful factors that are present at the time of the cultivation and processing of beans, which so far can not cope, there are also contraindications to its use and use.

• This product should not be used by overweight people.
• It is contraindicated in severe forms of diabetes.
• With extreme caution, it should be taken by people suffering from cardiovascular diseases and the elderly, because it contains caffeine and increases pressure.
• With constipation, it is also contraindicated.
• When gout, acidity, in particular gastritis, cocoa from the diet should be excluded or minimized as much as possible.
• Children under 3 years old are not recommended to eat beans in any way. After 3 years it is possible in the form of a drink 2-3 times a week for one partial spoon with milk or water. After 6 years, the frequency can be increased to 4 times a week.

There are many types and varieties of this magic tree, each of which has its own characteristics: bitter, sour, has a stronger or weaker aroma, chemically treated or natural. It also differs in the place of growth and production: ecologically clean areas and everything else.

Consumers now know only 3 varieties. Although previously there were only 2 types of cocoa.

The variety "Criollo" ranks first in taste and aromatic qualities. It has a delicate taste, does not taste bitter and sour. The most elite variety, respectively, and the most expensive.

Variety "Forastero" - the most popular. It has both bitterness and sourness. Most often we see him on the shelves of the store. This variety, unfortunately, is undergoing radiological treatment. For the price is affordable.

Sort "Trinitario" invented artificially. Now its production is gaining momentum. Differs in rich taste, color and aroma. About him known is not very much.

The most elite varieties of cocoa, admittedly, grow in the Dominican Republic. The export of the best varieties of beans comes from there. Grains are not fried there and are not treated with chemical reagents. Sanitary requirements for fermentation of fruits are observed, growing areas are recognized as environmentally friendly. Climatic conditions for cocoa are ideal. If it is written on the pack that cocoa is produced in the Dominican Republic, BIO, ORGANIC or LIVE must be marked on the side without roasting.

Hearing the phrase "cocoa drink", immediately imagine the instant drink Nesquik from the company Nestle. Due to high quality, compliance with production technologies, the instant drink of this company has been a leader among similar products made from cocoa for almost 80 years. The raw material from which this drink is made is supplied only from the Dominican Republic. It is understandable. The company, which monitors the preservation of its reputation, buys only natural and high-class product, because its main consumers are children.

You can drink this drink with either hot milk or water, or cold. In the latter case, you can add a banana to the cocktail and get a nutritious and very healthy breakfast. It is sold in packs of 250 and 500g. As indicated by the manufacturer, the caloric content of the drink is 379 kcal.

The caloric value of one cup (if you cook it with milk is 1.5%) is 141 kcal. So once a day, afford this drink, giving vigor and energy for a long time, is quite acceptable.

On a cold rainy day, it would be nice to warm up with a cup of flavored cocoa with liqueur.

Cocoa with liqueur:

• milk - 140 ml;
• cream - 40 ml;
• almond liqueur - 30 ml;
• salt - on the tip of a knife;
• sugar 0.5 tsp.

Cream and milk to put on the stove to warm. After boiling gently add the liqueur, sugar and salt. While stirring occasionally, keep on fire for about 1 minute. Serve in a wide bowl, for beauty, you can sprinkle with powdered sugar. This drink is suitable crumbly sugar cookies.

Cold cocoa with coffee and mint:

• 2 teaspoons coffee;
• a couple of sprigs of mint;
• 2 teaspoons of cocoa;
• 3 teaspoons of sugar;
• 250 ml of milk;
• vanillin.

Cook 1 teaspoon of coffee, pour into ice molds and put freeze. Separately, in a coffee grinder, put on a slow fire the remaining spoonful of coffee, cocoa, sugar, vanillin. Pour 200-250 ml of water. Bring the mixture to a boil and immediately turn off the heat. Pour a hot mint leaf from the stems and cover with a hot drink. Let stand for about 5 minutes. Add milk and whip with a blender. Drink strain. In tall glasses, as for a latte, put iced coffee cubes, pour over the cooled liquid. The drink is ready.

Or you can treat yourself to an extremely tasty and unusual chocolate cake.

Juicy chocolate cake:

• milk - 220 ml;
• sugar - 220 g;
• cocoa - teaspoons;
• vanillin - 0.5 tsp;
• sunflower oil - 120 g;
• eggs - 2 pcs .;
• flour - 1 cup;
• baking powder - 2 tsp.

In a bowl, place 110 grams of sugar, 4 teaspoons of cocoa and 110 ml of milk, mix. Add eggs one by one. Mix flour with baking powder, salt, vanilla. Pour the dry component of the cake into a bowl, knead well again. Pour in sunflower oil, beating with a mixer. The oven is heated to 170-180 degrees. Standard butter pan and sprinkle with flour, pour the mixture. The oven is about 25 minutes, the time depends on the size of the form for baking.

While the cake is being prepared, in a bowl, mix the remaining sugar, cocoa, and milk. Heat the mixture so that it is warm. After 20 minutes, with a bamboo stick we check the pie for readiness. If nothing sticks, the cake is ready. Turn off the oven, pour the cake with our mixture and leave it in the oven for 40-55 minutes, the time also depends on the size of the baking dish. It is necessary to get a pie only after its full cooling. In the end, you can sprinkle with powdered sugar or Nesquik powder, or you can lay out strips or make any other pattern. Here at will.

In the summer, you can treat yourself to homemade chocolate ice cream.

Chocolate ice cream:

• milk - 400 ml;
• fatty cream, more than 18% - 200 ml;
• sugar - 70 g;
• cocoa powder - 3 tablespoons;
• vanillin - 0.5 tsp.

Milk bring to a boil over medium heat. Heat cream, but do not boil. When the milk boils, add sugar, vanillin and cocoa, whisk everything in a blender. Turn off the cooker, add cream and mix everything well again. After cooling, pour the mixture into forms and put in the freezer. It is recommended to mix the mixture every 15 minutes for an hour. So ice cream will be more homogeneous. Next, the most difficult thing is to hold out and wait for the ice cream to freeze in the freezer.

Unusual cake with apples and chocolate flavor:

• hard apple variety - 400-500 g;
• butter - 2 packs;
• 3-4 eggs - depending on the size;
• cocoa powder - 60 g;
• flour - 300 g;
• sugar - 1 cup;
• water - 70-80 ml;
• baking powder - 2 teaspoons;
• soda - 0.5 tsp;
• salt - 1⁄4 tsp.

Cream:

• cocoa - 60 g;
• icing sugar - 1.5 cups;
• butter - 30-40 g;
• vanillin - pinch;
• water - 2 tablespoons.

Soda pay off, mix all the above products for the test. Put parchment in the form, brush it with oil. Turn on the oven, if the shape is not too small, the temperature will approach 170-180 degrees. Fill the dough form and bake for an hour. Check with a bamboo stick for readiness. Turn off the oven, slightly open. After 10–15 minutes, it is advisable to shift the cake onto the wire rack so that it is not wet from below. At this time we are preparing the cream, it is better to beat with a mixer, add boiling water.

Very tasty will be their homemade chocolates.

Chocolate candies:

• milk - 4-5 tablespoons;
• sugar - 5 tablespoons;
• butter - 50 grams;
• cocoa - 6 tablespoons;
• flour - 1-1.5 tablespoons.

Boil milk, cocoa and sugar, when the mixture warms up, add butter. After mixing the butter, pour out the flour. Place the chocolate in special molds and send to the freezer for several hours. Forms it is better to use special for chocolate or silicone.

Beauticians use both powder and oil in the procedures. Butter has a milky color and smells like cocoa.

The oil contains in its composition fatty acids and antioxidants, so that:

• helps the skin retain moisture by creating a greasy film;
• protects against sunburn by absorbing ultraviolet rays;
• has a calming, anti-inflammatory and regenerating effect on the skin after sunburn;
• heals the skin after acne, scars;
• nourishes the age and very dry skin, smoothes and makes it supple;
• in low temperatures creates a barrier film to protect the skin.

The oil melts at a temperature of more than 30 degrees, so it is very convenient to apply it on the skin. In its pure form, it is suitable only for dry and aged skin, in other cases it must be mixed with other oils, algae, herbs.

Popular recipes using cocoa butter are listed below.

Ingredients:

• honey - 1 tsp;
• lemon - 1 tsp;
• carrot juice - 1 tsp;
• cocoa butter - 1 tsp.

The ingredients are mixed, applied to the skin without touching the eyelids. To sustain 10-15 minutes, wash off.

This mask is suitable for fading, tired skin. Honey actively gives the skin useful elements, lemon brightens the skin and dries inflammation. Cocoa butter nourishes, protects, moisturizes. Carrot juice nourishes and nourishes the skin with beneficial substances.

Ingredients:

• promotes rejuvenation, nutrition and hydration of the skin, is actively used for anti-cellulite massages and weight loss;
• protects from ultraviolet rays, heals wounds, cuts;
• the active formula of the oil provides an intense effect on the cells at a deep level;
• relieves itching from very dry and inflamed skin; after going to the pool neutralizes the effects of chlorine;
• winter prevents the skin from drying out, frostbite;
• pleasant smell uplifting, with regular use fights nerve disorders, relieves irritation.

Hair oil is very popular in cosmetology. Already after the first procedure, hair gets shine, strength, easier to comb. With longer use, hair follicles are strengthened, the hair itself thickens due to filling it along the entire length with a whole set of useful substances. So, with cocoa you can make a lot of masks. Which of them are the most popular reviews, discussed below.

• Root firming mask with rosemary infusion. Make a strong infusion of rosemary (per 100 ml of 6 teaspoons).In the cooled broth add 2 melted teaspoons of cocoa butter. Apply the resulting mask on the scalp, trying not to fall on the hair, put on a bag and a warm hat, warm it up with a hairdryer and walk around with the mask for 2-3 hours. Wash off with sulfate-free shampoo. To achieve the best effect, the mask is applied at least 3 times a week during the month. Store the solution in a cool dry place.

• Nourishing hair mask with kefir and oil. Mix 2 teaspoons of kefir with 2 teaspoons of cocoa butter and 2 teaspoons of burdock oil. Apply to hair for 25 minutes, put on a bag and a cap. Wash off the mask with shampoo.

• Hair growth stimulating mask. Cocoa butter and grated ginger (1 tablespoon) mix. Apply to skin for 25 minutes. Head wrap. The skin should warm up. When it becomes hot, rinse the mixture with shampoo.

• Healing. This is perhaps the most popular hair mask: mix 5 teaspoons of cocoa with 2 tablespoons of brandy, 2 tablespoons of olive oil or apricot kernel oil, add a little water. Spread the hair mask, wrap the hair with cling film and put on a warm hat. Heat the mask with a hair dryer and keep the mixture on the hair for 25 to 50 minutes. The mask tints the hair, so it is suitable only for brown-haired women.

Mix cocoa butter, olive oil, and apricot kernel oil in the same bowl in the same proportions. Apply to problem areas, massage with a special brush or, in its absence, with a hand bent into a fist until the skin appears red. Wrap food wrap problem areas and, wearing warm pajamas or a tracksuit, lie under a blanket for 30-40 minutes. The minimum number of sessions for obtaining a positive result is 12. At the same time, the frequency of such wraps should be at least 3 times a week.

Currently, chocolate wrapping is very popular in salons. The aroma of chocolate relaxes, its warm and viscous structure envelops the body and gently affects the skin. In this case, the wraps have an anti-cellulite effect, remove excess fluid from the body, smooth and moisturize the skin, promote weight loss. Depending on what is mixed with the oil, you can achieve different effects. Make them with herbs, honey, algae, mixtures.

There are several options with varying degrees of effectiveness.

1. The easiest and cheapest option. Melt high quality dark chocolate, put on problem areas, wrap with foil and lie in heat for 30-40 minutes.
2. Buy ready-made kits for chocolate wrapping. A good, high-quality mixture is quite expensive, after opening it is stored in the refrigerator.
3. Making a mixture for wrapping independently from butter, cocoa powder and algae, oils and herbs. The disadvantage of this procedure is that you will need to spend enough time preparing the mixture, but it cannot be stored for a long time. At the same time, this option is more natural and effective.

Options for making mixes for chocolate wrapping.

• Mix in equal proportions cocoa butter and powder, measuring them with a teaspoon. Add olive oil and a couple of drops of lemon or orange oil to them. The mixture is heated, stirred and applied to the body after cooling to a comfortable temperature. Further, as usual: cover with film and heat for 40 minutes.
• Cocoa butter, powder, coffee grounds mixed with grated ginger root. Cocoa powder and coffee grounds are taken in equal proportions, cocoa butter - 2 teaspoons. Ginger - 1 tablespoon. All mix, apply, cover with a film and relax in heat while the ingredients work.
• A pack of algae, the standard weight of which in a pharmacy 200 g, soak in warm water for several hours.Next, grind into small porridge, add 100 g of cocoa powder. Apply to problem areas, cover with foil and lie warm.

However, before such wraps, you must perform a series of procedures. It is advisable to take a hot bath or shower using a scrub or hard washcloth, massage the skin well, so that all the pores open and the skin is cleared of excess fat and dirt. The skin should turn red well. And immediately start wrapping.

However, you should abandon this procedure if:

• allergic to cocoa or butter;
• varicose veins present;
• high blood pressure;
• skin inflammation, eczema.

Today, softer and more natural means of personal care and body are popular. This also applies to hair coloring. Coloring with cocoa gives a beautiful shade, which is not always possible to achieve in hairdressing salons, nourishes the hair. However, it should be remembered that such coloring is not suitable for girls who already have hair painted with ammonia dyes. The effect may not be what they expected. It should also be remembered that this paint is washed off with each washing of the head, and the first week of hair stains things.

The most common such staining with cocoa, as a mixture with henna. To a pack of henna add 2 tablespoons of diluted in water or coffee (if you want a darker and more saturated color) cocoa. You can add 2 tablespoons of red wine if you want a burgundy shade. When the hair is long, you need to make a double portion. Apply to dry, shampooed, hair. Balm hair does not wash. The edges of the skin that are near the hairline, it is better to grease with a greasy cream, otherwise you will have to walk with brown skin for about a week.

Work better with gloves. To sustain the time indicated on the package of henna, wash off the mass with shampoo and rinse with acetic water to consolidate the effect (50 ml of vinegar per 1 l of water). After staining, it is advisable not to swim in the sea or the pool for a week. It is necessary to dye hair once a week, after a month it will be enough once every 30 days.

Another little cocoa tip. If a girl has brown hair and she does not have time to wash them, you can apply cocoa powder on the roots and then comb the hair over the entire length. This will temporarily hide gray hair and cocoa will work in this case as a dry shampoo, absorbing excess fat from the head.

On the medicinal properties of cocoa, see the following video.