Tag: tropical cacao

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COCOA PLANT CARE

So you are probably asking yourself how we maintain our cacao trees to make sure the end product is quality and unbeaten in the market. That is our topic of discussion today. Cacao trees survive in hot and humid climates for decades. If they are not well taken care of, Cacao trees can be affected by pests, diseases, and other insufficiencies that could lead to low yield and low-quality produce.

LIGHT

The cacao trees need at least three hours of direct sunlight before being subjected to partial shade. Too much sunlight can burn the leaves of the trees and even attract pests and diseases. We practice agroforestry at the early stages of growth to ensure our trees get shade when necessary.

SOIL

Cacao trees do well in soils rich in organic matter. This is the reason we do not use toxic chemical fertilizers in our farms. The soils must have the ability to balance acidity and alkalinity. They also must have good drainage, they do well in loamy soils.

WATER

Cocoa trees do well in soils with constant moisture. However, do not overwater the trees as the soil becomes soggy and this could lead to the rotting of the trees.

TEMPERATURE AND HUMIDITY

Cocoa trees have a good heat tolerance as long as their leaves are not damaged and there is constant moisture in the soil. Temperatures between 65 degrees and 85degrees are ideal for the trees.

High humidity is also important for trees to grow well. However, constantly inspect your trees as high humidity could lead to pests and diseases.

FERTILIZER

Using compost and manure to nourish the plants is important. The Theobroma trees feed a lot of nutrients from the soil and therefore the supply should be consistent. Using chemicals and toxins could lead to dying of the tree and low yields.

PRUNING

It is important to prune the cocoa trees at least twice a year. This can be done after harvesting the fruits. Pruning helps to eradicate diseased, dead, or damaged leaves or branches and as a result, protect the whole plant. Selective pruning also helps a sufficient supply of sunlight to all parts of the plant and good air circulation.

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HOW TO CHOOSE THE HEALTHIEST DARK CHOCOLATE

Not all dark chocolates are healthy for you; therefore, looking for your perfect match is equally important. Dark chocolate is a rich source of antioxidants and provides your body with numerous health benefits. Antioxidants remove free radicals in the body that cause aging and heart diseases. Dark chocolate is also high in fiber.

The purest form of dark chocolate is the nib. this is the unsweetened dark chocolate used for baking purposes. When the nib is melted it forms cacao liquor. A good healthy dark chocolate should have at least 60%-70% of pure cacao.

To make sure you are getting the best healthy dark chocolate, always look at the ingredients and their concentration/amounts. The purest dark chocolate is bitter and has less sugar and milk. most times the ingredients in healthy dark chocolates rotate from cocoa powder, cocoa butter, chocolate liquor, sugar, and milk. Most chocolates sold at grocery stores have too much milk, sugar, flavors, etc. These might not provide all the organic benefits you are looking for. Look out for organic sugar in the chocolate too. Lecithin is not as good for your health.

Chocolates that have “Dutch process” or “European style” should also be avoided as they have alkali added in the ingredients. That means that the cocoa used in these chocolates has been over-processed and this destroys the healthy antioxidants.

To enjoy the full benefits of dark chocolate, always be on the lookout for these and more specks while shopping. Remember that healthy chocolate is made from organic cacao. I recommend buying organic cacao beans and making your chocolate at home if you are in the position to. At Tropical Cacao, we ensure consumers get the best end products i.e., quality and healthy dark chocolate. Why don’t you Contact Us today?

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CACAO POWDER VS COCOA POWDER

Most people will never differentiate cacao from cocoa. Well, that is okay but as chocolate lovers, I have made it intentional to feed us with knowledge about this great product. Although there is not much about the topic on the discussion today, you will get one or two points to carry home.

Although cacao and cocoa powders are by-products of the seeds of the cacao tree (Theobroma), there is a difference in the way they are processed. In the previous articles, I have told you how cocoa powder is formed. The cacao beans are fermented, dried, and roasted under high temperatures. After that, the hulls are removed, and then they are pressed to form the chocolate liquor. they are further pressed to extract cocoa butter and the powder that is left is what is called cocoa powder. Cacao powder undergoes an almost similar procedure but skips the roasting part. The cacao beans are cold pressed to separate the cacao butter from cacao solids. These solids are then ground to form cacao powder. The major difference is therefore on the processing procedures. Cacao powder is pressed under low temperatures while cocoa powder is pressed under high temperatures

The cacao powder is ground and sifted retaining most of the nutrients, enzymes, and minerals. Cocoa powder on the other hand loses most of its nutrients, minerals, and enzymes when pressed under high temperatures. Cacao powder is therefore considered “raw” and better for consumption.

The other difference between these two is the taste. Cacao powder is more bitter than cocoa powder. This again is because of the processing procedures. Cacao powder is however preferred as it is more natural and offers more nutritional benefits.

The chocolate flavor that cacao powder has is deeper than in cocoa powder and this is why most bakers prefer cacao powder. It is rich in flavor and deeper in color.

The cocoa powder loses its power as a superfood when it undergoes processing under high temperatures. Some processing companies also add sweeteners to cocoa powder. Cacao powder is left raw and this allows it to retain all its nutrients and therefore considered a “SUPERFOOD” That doesn’t mean that cocoa powder doesn’t have health benefits, it has. If you visit the grocery store and miss on cacao powder, take cocoa powder. It will work perfectly as a substitute.

However, this is why I prefer cacao powder over cocoa powder;

  • Cacao powder is full of antioxidants. Cacao has been proven to contain more antioxidants even more than blueberries. Antioxidants prevent diseases and help all the vital organs in the body function better.
  • Cacao powder is a mood enhancer. You remember those stories about the Aztecs and how they used cacao to make ceremonial drinks right? Raw cacao powder has compounds that help to relieve the body from anxiety and lift your mood.

If you like leveraging raw organic products as I do, then it’s definite that you will go for cacao powder. At tropical cacao, we ensure the consumers get the best quality, most organic, and benefits-packed cacao. Contact us

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THE ULTIMATE CEREMONIAL CHOCOLATE DRINK- CEREMONIAL CACAO DRINK

If you have been reading our blog articles, then you definitely have a clue about cacao being used in ceremonies. It was not only used to bring people together but also to make them feel good when they came together. Cacao was believed to be a mood enhancer. This drink was very important in conducting some rituals too. In this article, I will give the cacao recipe that was used, and still is used, to make the best chocolate drink during ceremonies.

Unlike today, where cacao is first processed into chocolate paste or powder before making the ceremonial drink, cacao nibs were used in the making of this historical drink. Cacao nibs were roughly chopped and then grounded by women using stones. Once they got to that “powder form” they were ready for use. Remember everyone knew about the ceremonies in advance and therefore the cacao was fermented, dried, and roasted organically. This was done to ensure the drink maintained the color and flavors

So, how was the drink made?

  • Depending on the number of people, water was added into a big cooking pot
  • A pinch of natural chill was added
  • The grounded powder from the cacao nibs was added. This was also dependent on the number of visitors and the amount of water added.
  • The mixture was let to boil as stirring was done
  • They used wooden sticks to continually stir the drink until that frothy top was achieved
  • The frothy top was the indicator that the ceremonial drink was ready
  • Natural honey was added to sweeten the drink. This was optional for some ceremonies, especially those that were attended only by men.
  • The drink was served while hot

Today, the drink is made but most people add other sweeteners and flavors like vanilla and cinnamon that makes the drink taste even better. To get the best benefits and the ideal taste from the ceremonial drink, only use organic cocoa. You can get organic cocoa, cultivated using the most organic farming methods from tropicalcacao.com

This drink is very healthy as it is full of antioxidants and healthy fats as well as essential vitamins and minerals. Check our article on the health benefits of cacao.

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HOW CHOCOLATE IS MADE

We have been talking about cacao, chocolate, cocoa, pods, etc. and probably the only thing you want to know is how sweet chocolate is made. Your time has come and your needs are about to be satisfied!

The first step is so obvious, Harvesting!

The cacao pods have to be harvested for there to be chocolate. When the cacao ripens, farmers handpick the pods using machetes

After harvesting, the seeds are separated from the pulp and the pods by scraping and the fermentation process begins. The fermentation process is natural. It happens through the natural yeast in the cacao beans. Fermentation is very crucial as it helps to deepen the choco flavor. Normally, it takes between 2 to 8 days. The longer the fermentation process, the richer the flavor. This is probably what differentiates your favorite chocolate from its competitors. After fermentation, the beans are spread and left to dry for more days under direct sunlight. This prevents molding. The beans are thereafter packaged and transported to the manufacturers.

When the beans arrive at the manufacturers, they are thoroughly cleaned to remove any sticky stones and dirt, and then they are roasted. Roasting occurs pretty easily. The beans are stirred constantly to ensure even heating without additional fats or oils. This is essential in bringing out the chocolate flavors and colors.

The beans are then winnowed to remove the hull of the bean and the inner cacao nibs. The nibs are then ground into cocoa powders. During the process, the nibs go through friction that liquefies the powder into a thick paste called chocolate liquor. Cocoa paste/liquor is then poured into molds of different shapes and left to cool. This is the unsweetened or bakers chocolate. Chocolate liquor can alternatively be pressed to separate cocoa butter from cocoa powder.

To make the sweet chocolate sold at the shops, blending is done. The chocolate paste is mixed with extra cocoa butter for that extra mouth feel and smoothness, then sugar, milk, flavors, stabilizers, and emulsifiers are added. The quality of the chocolate depends on the ratios of the ingredients.

Cocoa butter can be used in making other products such as skin, hair, and body oils. Cocoa can also be used in a variety of dishes as savory.

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5 BEST WAYS TO USE CACAO POWDER

Let’s talk about the ceremonial grade cacao. This is the organic cacao we grow at Tropical Cacao and not the generic cacao powder you get from the grocery store. Ceremonial-grade cacao is 100% pure and rich in nutrients. So, how do you use cacao at home? There are so many ways in which you can use cacao but in this recipe, I will focus on 5 of my favorites. Read on!

BODY AND FACE ANTI-AGING SCRUB

If you are struggling with dead skin you will thank me after this. Cacao is packaged with anti-aging benefits. Using this simple cacao body scrub recipe will leave your skin nourished and feeling young.

  • Mix 1 tablespoon of cacao powder
  •  1 tablespoon of brown sugar
  • 2 tablespoons of honey.
  • Smear the mixture on your face and body and let it sit for 5 minutes.
  •  Rub your skin gently for 5 more minutes.
  • Wash off with warm water and a clean washcloth.
  •  Follow that with your favorite moisturizer. Enjoy the feeling!

SAVORY SEASONING FOR MEAT

I don’t understand why your steak and roasts are so “plain” and you are doing nothing about it! Let me help you anyway.

  • Add 2 tablespoons of instant finely ground coffee
  • 1 tablespoon of cacao powder.
  • ½ tablespoon of cinnamon.
  • 1 tablespoon of salt
  •  2 tablespoons of olive oil.
  • Mix well
  • Rub it on your meat
  • Grill or cook as desired

 HOT CACAO DRINK

Cacao gives that “feel good” vibe, remember? Now imagine taking it every morning! Premium happiness throughout the day! There is a Swahili proverb that says, “Siku njema huonekana asubuhi” it simply means, a good day is seen/appears in the morning. I cannot think of a better way to start your day other than with a frothy cacao drink. Here is my recipe for a good day:

  • Add a cup of milk (use any type of milk) Almond milk gives the best results though.
  • ½ cup of water
  • 3 tablespoons of cacao
  • 2 tablespoons of honey
  • Mix

Enjoy your creamy grade drink with your favorite accompaniments.

BAKING

If you like cakes, muffins, and brownies then you need good cacao in your pantry. That rich chocolate flavor takes your pastries from 1 to 10 really quick! There are versatile ways to make chocolate pastries and I will give you the assignment to find out about them.

HOT CHOCOLATE SYRUP

I don’t know if you have been to an ice cream shop and you can’t help but stare at the mouth-watering delicacies! Especially those with chocolate toppings. Well, I was there too until I learned how to make the chocolate syrup I’m about to teach you. It’s easy to make and can be used as a topping for all your desserts.

  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar (optional)
  • 1 tablespoon ground cacao powder
  • ½ tablespoon salt
  • Mix
  • ½ cup cold water
  • Whisk until smooth
  • Heat the chocolate mixture until it boils
  • Stir occasionally while allowing it to simmer for at least 3 minutes
  • Remove from heat
  • Add vanilla and stir
  • Serve warm and allow it to cool
  • You can also save some in the fridge for later use!
  • The thicker you want your chocolate syrup, the longer you will let it boil.

After that entire discovery, thanks to me and my research, you are now probably thinking of buying some cocoa to keep in your pantry and use. WE GOT YOU! What other place is better to buy organic cacao, cultivated using the best environmentally friendly methods other than at www.tropicalcacao.com?

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5 HEALTH BENEFITS OF CACAO NIBS

As said earlier, Cacao nibs are formed after a cacao bean has been fermented, dried, and roasted. Then taken out of its husk and broken into little chunks or bits. Just like macadamia nuts, they have crunchy, tender, and chewy mouth-feel. Cacao nibs are raw chocolate chips that are not yet processed and no refined sugar has been added. They have a bitter chocolate flavor.

Today we will focus on the health benefits you will get from consuming cacao nibs.

Cacao nibs are packaged with phytonutrients such as magnesium, flavonoids, sulfur, and phenylethylamine and hence the name SUPERFOOD.

 The cocoa nibs’ antioxidant activity is more than that of tea, wine, goji berries, and even blueberries.

  • Cacao nibs prevent cell damage

By now you have already confirmed that cacao nibs are rich in antioxidants. Antioxidants are important as they absorb the free radicals that cause cell damage.

  • They fight oxidative stress and stimulate the nervous system.

Eating cacao nibs promotes the release of serotonin, a feel-good, hormone produced by the brain that lifts your mood and treats mental fatigue. Cacao nibs protect the cells from oxidation and this keeps you feeling young.

Do you remember the story of the Aztecs in the “gods of chocolate” article?

“The Aztecs believed that cacao was holy as the cacao pod was symbolically used in human sacrifice rituals (Coe and Coe, 2013). Every year they would choose a well-built slave to be sacrificed in honor of their god (Quetzalcoatl) and for forty days he would be treated as the “god” himself and at the end of the forty days he would give up his life. If he got scared of dying, the Aztecs gave him a chocolate drink which would make him “unconscious” and would return him to his cheerfulness.  The Aztecs culturally relied on chocolate to bring joy to everyone that drank it. It was kind of an alcoholic drink, if you drank it you became cheerful and all your worries disappeared”

The phenethylamine compound in cacao nibs triggers the release of endorphins and other feel-good chemicals in the brain. These chemicals boost the mood and stabilize it. This explains why women love chocolate during their menstrual cycles.

  • Improve the functioning of the heart.

Cacao nibs contain flavonoids. These are anti-inflammatory antioxidants that protect the arteries and the heart. They:

  1. Prevent blood clotting by thinning the blood
  2. Prevent heart diseases
  3. Improve blood circulation
  4. Prevent stroke
  5. Lower the blood pressure
  • Improve overall kidney, digestion, gut, and bowel functioning

Cacao nibs are high in fiber and this stimulates the bowel and other digestive enzymes. They help keep the glucose levels in the body stable.

  • Help in weight loss.

Cacao nibs contain nutrients that naturally suppress appetite. This keeps you feeling full all the time and in turn, leads to low-calorie intake in the body. The properties in the cacao nibs also reduce cortisol, the stress hormone, and fasten the fat-burning process in the body.

Lastly, according to research, cocoa has been used to treat anemia, tuberculosis, fever, kidney stone symptoms, and low libido.

Do you now see why it is important to get some cacao nibs today?

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WHAT PRODUCTS DO YOU GET FROM CACAO?

You have assumingly been wondering why I keep telling you about cacao. I get that. Cocoa has a variety of products plus a heap of health benefits. I don’t want any of my readers to miss that. That’s why in this article, I introduce you to the products you get from our cacao.

CACAO BEANS

When the cacao tree grows, pods start growing from the tree. These pods are called cacao pods. Inside the cacao pods, you find the cacao fruit and seeds. These seeds are what are referred to as cocoa beans. All chocolate comes from these cacao beans. Cacao fruit is fermented, and then dried. It is later used for cocoa solids (nibs), and cacao butter.

CACAO NIBS

When the cacao beans are separated from their husks and broken into small chunks/bits you find the cocoa nibs. Cacao nibs is chocolate in its most natural state. They are bitter-tasting actual pieces of the cacao bean. Cocoa nibs are packed with phytonutrients hence the name “superfoods” There are various ways to use cacao nibs.

CACAO POWDER

Oil is cold-pressed out of the cocoa nibs to form a dense dry mass packaged with nutrients. This mass is thereafter grounded into fine powder which is known as the cocoa powder. Cocoa powder is packaged with fiber, a fair amount of proteins, carbohydrates, and minerals such as manganese, zinc, potassium, calcium, iron, magnesium, and selenium among others.

CACAO BUTTER

Do you wonder where and how chocolate gets the unique “mouth feel” taste? Cacao butter! Cocoa butter is the edible, stable, and pure vegetable fat that is cold-pressed from cacao beans.  It melts at room temperature and in some cases just below normal human temperature. It is used to make toiletries, pharmaceuticals, beauty and hair products, and some ointments. It is loved for its flavor and aroma. Cacao butter is also known as Theobroma oil.

CHOCOLATE LIQUOR

Chocolate liquor is formed when the cocoa beans are pressed under pressure and then turned into liquid at over 100 degrees (F). This chocolate paste/cocoa liquor then hardens in a solid or semi-solid mold. chocolate liquor has cocoa butter and solids in equal proportions.

Every cocoa processing factory should use cacao that is organic. We want to produce only Cacao that has been grown using the best environment-friendly farming practices. That way the end-users can experience quality, non-toxic end products. That is why we, at Tropical Cacao, stand in the gap to give you the best quality well-grown Cocoa. Contact us.



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WHY CHOOSE TROPICAL CACAO

We not only serve market needs, but also community and environmental needs. We incorporate the best farming practices which are and economical, and environmentally friendly. Our vision is to build a resilient cacao production and manufacturing system.. We meet these needs by ensuring the following;

SOLAR POWERED IRRIGATION

We use energy and natural resources responsibly by watering trees with a solar-powered “Futurepump SF2” which is a renewable source of energy. This pump is made in Indian factory that uses an ISO 9001:2015-certified quality management system.

TAKING A STAND AGAINST CHILD LABOUR

We also ensure responsible human resources by employing laborers that are 18 years and above. WE DO NOT ALLOW CHILDREN TO WORK ON OUR FARMS.

SOIL FERTILITY ENHANCEMENT

Through the use of compost and animal manure, we produce cacao that is organic (free from chemicals and toxins) and rich in nutrients.

We also test soil regularly to keep up with the right acid levels. Enhancement of soil fertility also contributes to the production of quality cacao that has a competitive advantage in the market.

 Cacao has very many health benefits but the use of inorganic fertilizers alters the final product which becomes dangerous to the consumer.  We are here to ensure the world gets quality original product and value for their money.

WATER QUALITY MAINTAINANCE

The cacao trees also known as Theobroma cacao are important water catchment amenities. They slow down rainfall and this prevents soil erosion and flooding. Cacao trees moreover collect and filter rainfall and slowly release it to the streams and rivers and this improves the quality of water consumed by the community. This also prevents diseases caused by the consumption of dirty water such as cholera and flood water such as bilharzia and malaria.

BIODIVERSITY MAINTAINANCE

Our cacao trees retain a complex canopy when grown which is significant in biodiversity. It acts as a habitat for plants and animals such as birds and ants. Which in return are sources of drugs and biological pest control agents. They also clean the air by taking in carbon dioxide.

REGIONAL ECOLOGICAL BALANCE PRESERVATION

By integrating organic cocoa farming practices we enhance environmental and ecological benefits. The cacao canopy inhibits the growth of weeds hence reducing the need to use chemical herbicides that are harmful to not only humans but also plants and animals in these environments.

You get the best when you buy from the best. Our contact details are in the “Contact us” tab on the home page.

Thank you for choosing tropical cacao.

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