Raw chocolate
 | This article needs additional citations for verification. (January 2019) |
Raw chocolate, or raw ground chocolate paste when ground, is chocolate produced from cocoa beans that does not contain any additives like sugar.
History
[edit]Origins
[edit]Cacao originated in Mesoamerica around 5,300 years ago, where it was first domesticated by the Mayo-Chinchipe culture in present-day southeast Ecuador. Cultivation of cacao spread across the region, encompassing areas of modern-day Mexico, Central America, and parts of South America[1]
Cacao held a central role in indigenous cultures, where it was not only prized for its taste but also imbued with ritual and social significance. Among diverse communities, from the Mayans to the Aztecs, cacao was viewed as a sacred substance, consumed in ceremonial contexts and esteemed for its perceived medicinal and spiritual properties.[1]
As a beverage, chocolate became a symbol of unity and hospitality, enjoyed in communal gatherings and offered as a sign of goodwill. However, the arrival of the Spanish in the early sixteenth century marked a pivotal moment in the history of cacao.[2] Chocolate was introduced to Europe in the seventeenth century and was marketed as an "Indian Drink" because a large portion of cocoa beans were imported from the West Indies, today known as the Caribbean region.[3]
With the onset of colonisation, the Spanish recognized the economic potential of cacao and began to develop its trade on a global scale. Utilising indigenous labor and implementing colonial policies, the Spanish established cacao plantations in regions such as present-day Mexico, Central America, and the Caribbean. This expansion of cacao cultivation transformed it from a local delicacy into a valuable commodity for international trade.[1]
Production
[edit]Chocolate's quality is heavily impacted by the basic raw materials and various steps of its manufacturing process. Traditional chocolate-making steps include conching, tempering, emulsification, flavouring, fermentation, drying, roasting, and grinding cocoa seeds, which are then combined with materials such as cocoa mass, sugar, cocoa butter, and, in certain cases, milk components.[4] Crucial chemical reactions occur throughout these processes, particularly during fermentation, drying, roasting, and conching, which have a substantial impact on the final product's flavour and texture. Furthermore, these stages cause chemical changes that alter the biological properties of cocoa seeds.[citation needed]
In contrast to traditional chocolate, which requires roasted cocoa beans, raw chocolate is produced using unroasted cocoa beans, cocoa butter, and cane sugar. This differs from regular chocolate where the cocoa beans must be roasted. Because of the precision required to make raw chocolate, the beans must not exceed 48 °C (118 °F).[citation needed]
Crushing and deshelling cocoa beans, refining cane sugar, and conching cocoa butter are all steps in the raw chocolate production process, followed by moulding and refining the combination at a regulated temperature over several weeks. The chocolate is then tempered, crystallised, taken from the mould, and packaged.[4]
See also
[edit]
References
[edit]- ^ a b c Norton, Marcy (June 2006). "Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics" (PDF). American Historical Review. 111 (3): 660–691. doi:10.1086/ahr.111.3.660. JSTOR 10.1086/ahr.111.3.660.
- ^ Greenhill, Sharon Edgar; Dreiss, Meredith L. (2008). Chocolate and the Supernatural Realm: Food of the Gods. University of Arizona Press. pp. 9–39. ISBN 9780816524648.
- ^ Loveman, Kate (2013). "The Introduction of Chocolate into England: Retailers, Researchers, and Consumers". Journal of Social History. 47 (1): 27–46. doi:10.1093/jsh/sht050. JSTOR 43306044.
- ^ a b Kowalski R, Wyrostek TI, et al. (January 2023). "Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products" (PDF). Applied Sciences. 13 (24): 1274. doi:10.3390/app13031274.
