cocoa powder

                             cocoa powder 

history of cocoa powder :

what is cocoa powder?

Historians believe the Olmec first discovered that the cocoa fruit was edible by observing rats eating it with gluttonous vigor  They soon realized the tree produced a fruit with a thousand flavors and nearly as many uses.The Olmec (1500-400 BC) were almost certainly the first humans to consume chocolate, originally in the form of a drink. They crushed the cocoa beans, mixed them with water and added spices, chilies and herbs (Coe's Theory). They began cultivating cocoa in equatorial Mexico. Over time, the Mayans (600 BC) and Aztecs (400 AD) developed successful methods for cultivating cocoa as well. The cocoa bean was used as a monetary unit and as a measuring unit, 400 beans equaling a Zontli and 8000 equalling a Xiquipilli. During their wars with the Aztecs and the Mayans, the Chimeric people's preferred method of levying taxes in conquered regions was in the form of cocoa beans                  

                                                          

Types of cocoa powder

Natural Cocoa Powder

Producing natural cocoa powder is a complex process that begins when cocoa butter is removed from chocolate liquor. Then, the cocoa solids are pulverized until they form a fine powder. This type of cocoa powder is acidic, with a slightly bitter taste; however, the rich, chocolaty taste of this cocoa powder makes it perfect for brownies.

Dutch-Processed Cocoa Powder

In the production of Dutch-processed cocoa powder, alkalies are added in order to neutralize some of the chocolate's natural acidity. The cooks at the Joy of Baking have found that the more subtle, delicate flavor of Dutch-processed cocoa make it well-suited to cake recipes. Some grocery stores carry black cocoa powder. This is Dutch-processed cocoa that has been heavily alkalized. It has a dark, black color like the top of an Oreo cookie.

Sweetened Cocoa Powder

Although true cocoa powder is unsweetened, you will certainly encounter many sweetened varieties at the grocery store. These cocoa powders are often included in hot chocolate mixes.

Nutrition of cocoa powder 

Nutritional value per 100 g (3.5 oz)
Energy	954 kJ (228 kcal)
Carbohydrates	57.90 g
Fat	13.70 g
Protein	19.60 g
Water	3.00 g
Calcium	128 mg (13%)
Iron	13.86 mg (107%)
Magnesium	499 mg (141%)
Manganese	3.837 mg (183%)
Phosphorus	734 mg (105%)
Potassium	1524 mg (32%)
Sodium	21 mg (1%)
Zinc	6.81 mg (72%)
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Important of cocoa powder 

Cocoa powder gives an intense chocolate taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. It is also used to make Hot Chocolate.  Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. Alkalized cocoa powder is recommended for recipes that call for baking powder.