The word cacao comes from the word kakawa from language of the Olmecs people and was already used around 1000 BC.
Cacao is deliciously rich and bitter. Raw cacao beans can be ground and used in lieu of cocoa powder or chocolate. There are two basic types, dutched and natural and each is available with fat contents within a range of about 8-32%.
The powder should be manufactured with well-winnowed nibs from properly fermented and dried cocoa beans.
Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks. It is made from fermented, roasted and ground cacao beans.
Like chocolate, cocoa powder is produce form liquor by removing some of the fat. This is carried out by hydraulic pressing of the liquor, the quantity of fat removed being carefully controlled.
The commercial powder varies in color and flavor, dependent upon the quality the beans used, the degree of roasting and precise method.
The good quality cocoa powder has the following characteristics:
*PH: 5.6 to 7.1 dependent upon whether or not the cocoa beans were processed with alkali.
*Fat: about 24% and not less than 22%
*Moisture: 3-4%
The higher the fat content the more rounded is the flavor. General –purpose manufacturing cocoa as used in dough, biscuit creams or as the basis for coatings has fat content of between 9 and 12%, may be rising a little higher, but cocoa for use in beverages is richer in fat, usually not less than 22%.
What is cocoa powder?
