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Cocoa Nutrition Info !

Nutrition Facts for Cocoa and Chocolate
There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood's ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated cocoa will be the most beneficial. According to an Italian study, a small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. Eating more does not provide additional benefits.
The nutrition values presented below are based on review of a selection of brands. Variations outside the given ranges can be expected. Numbers are % by weight, not % of daily value.


Fat
Cocoa beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids (palmitic and stearic acids) and one mono-unsaturated acid (oleic acid). Cocoa butter and chocolate do not raise blood cholesterol. However, when consuming milk chocolate or lower grade chocolate where a part of the total fat content comes from milk fat or various other types of fat, the cholesterol level might be adversely affected.




Sugar
The cacao bean contains quite a lot of carbohydrates, but most of it is starch, soluble dietary fibers, and insoluble dietary fibers. A very small proportion is simple sugars. Sugar is added during the manufacture of chocolate

Effects On Environment ( Cocoa Beans )

There are some effects on the environment such as: farmers are worried because there trees might be cut down. 

Topographic Map Of Brazil !:) ( Cocoa Beans )

Climate Map ! :) Brazil ( Cocoa Beans )

Web Links ! :)

http://www.progressivebaker.com/resources/tips_journey_cocoa_bean.shtm

http://www.foodista.com/question/646CQNPP/weather-and-climate-for-cocoa-beans

http://www.tecnad.com/fla/presentacion%20de%20cacao%20en%20ingles.swf

http://en.wikipedia.org/wiki/Cocoa_beans#Harvesting

http://www.waynesthisandthat.com/test7.html

These are a few websites i used to get info :) - check them out you will find out tons of stuff u didnt know before !. :)

HOMEMADE CHOCOLATE BARS !

Ingredients:

• 10 ounces semi-sweet chocolate, chopped
• 1 ounce (about 1/4 cup) cashews, chopped
• 2 ounces soft storebought caramel candies (about 1/2 cup)
• 1tbsp cream

Preparation:

1. Make sure your mold is clean and dry before using.

2. Place the chocolate over a double boiler andtemper the chocolate. Fill the cavities to the top with the chocolate, then invert the mold and swirl it upside down, allowing a thin layer of chocolate to coat the bottom and sides of the cavities. Scrape the top of the mold clean and place it in the refrigerator to set the chocolate.

3. Place the unwrapped caramels, 1 tbsp water, and 1 tbps cream in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end. Allow the caramel to cool slightly until it is lukewarm but still easy to stir.

4. Remove the set chocolate mold from the refrigerator. Spoon caramel into each cavity, filling about 2/3 full. Sprinkle chopped nuts over the caramel to cover completely, pressing the nuts into the caramel. The nut layer should not quite reach the top of the cavities.

5. Spoon some of the remaining chocolate over the candy bars to cover the tops. (Re-warm the chocolate briefly if necessary). Scrape a metal spatula or knife across the top of the mold to flatten the chocolate and to remove excess chocolate from the mold. Place mold in the refrigerator to set the chocolate completely.

Recipe For Yummy Chocolate Treats !

Chocolate Covered Popcorn Recipe ! ( BY: DANA)

• 12 cup popped popcorn
  


• 1/4 cup butter
  


• 2 cups milk chocolate chips
  


• 1 cup corn syrup
  
  

Spray a large roasting pan with cooking spray. Pop the popcorn and place it in the pan.

Combine butter, chocolate chips and corn syrup in a saucepan and cook over medium heat, stirring constantly until it boils.

Pour mixture over popcorn and stir through to coat. Bake at 300 degrees F for 45 minutes stirring frequently. Cool completely. Break into pieces and store in airtight container

Topography/Harvest Cocoa Beans !!

The story of the cocoa bean. In countries such as West Africa , cocoa trees produce pods all year round. This whole process ( harvest ) takes about 6 months. The first step is to cut down the pods off the tree, farmers usually use machetes or long bamboo poles with a knife attached. Then they split open the pods and scoop the beans out. After all beans are collected in a big pile, they are covered with banana leaves to keep in the heat and protect them from rain. The tempature of the cocoa beans can go as high as 50 degrees, which effects the flavour of the cocoa beans. After three to five days, the beans turn a nice brown coular. Then left in the sun to dry for about a week, but need to be turned often. After they are dried they are packed into sacks to be sold.

Cocoa Soil Conditions !

Cocoa beans ? Soil ? you never really think back after you take a big chomp out of the most delicious chocolate bar ever. How did this all start ? from bean to chocolate. The cocoa bean its self needs the right climate and soil to grow. There is a wide variety of soil types , usually well- drained soil.

Cocoa Climate

We all know there are many different types of sweet treats that are made with cocoa beans such as cake , hot chocolate , candy bars , popcorn and even danishes. But in order for those things to be made we need to grow cocoa beans. Cocoa trees require a warm, humid , rainy climate. Most cocoa beans grow in places such as..... The Dominican Republic , Central and South America and many Asian countries. Usally within 15 degrees north or south of the equator.