Chocolate recipes from our great grandmothers

Publicamos com apreço o trabalho realizado pelos alunos de Inglês do 12ºB e 12ºI e coordenado pela docente Delfina Rodrigues. Um texto que nos ajuda a compreender o que há de tão especial no chocolate…

History

Chocolate, the fermented, roasted and ground beans of the Theobroma Cacao had its originin the Americas and can be traced to the Makaya and other pre-Olmec people.

It was used by the Mayas and the Aztecs in royal and religious events and ceremonies. In some parts of the Aztec empire, the beans served as currency to pay the taxes, called “tributes” back then.

The Spaniards were responsible for introducing cocoa beans in Europe. Returning from his trip to the New World, Cortèz presented King Charles V with the beans along with the tools for preparing a bitter beverage much appreciated by the Mayas and the Aztecs. Cortèz also taught his countrymen how to improve the beverage greatly by adding it some refined sugar and milk, ingredients that were unknown to the Mexicans.

In the nineteenth century, John Cadbury developed a process of emulsification which allowed confectioners to make solid chocolate. And the chocolate bar was born.

Presently cocoa is also grown in Western Africa, where two thirds of the world’s cocoa is produced, with Côte D’Ivoire leading the market of producing countries, since it grows almost 50% of the total production.

Properties

The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.

Cacao trees will grow in a limited geographical zone, of approximately 20 degrees to the north and south of the Equator. Nearly 70% of the world crop is grown in West Africa.

Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines.

Health Benefits
Chocolate and cocoa contain a high level of flavonoids, specifically epicatechin, which may have beneficial cardiovascular effects on health.

Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though it should be noted that this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Studies have found short term benefits in LDL cholesterol levels from dark chocolate consumption. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels, possibly negating some of cocoa's heart-healthy potential benefits. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. (-) epicatechin, a followup failed to find the effect.

Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna Indian population, who are heavy consumers of cocoa. The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.