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A typical pod contains 30 to 40 beans and about 400 dried beans are required to make 1 pound (450 g) of chocolate. Cocoa pods weigh an average of 400 g (14 oz) and each one yields 35 to 40 g (1.2 to 1.4 oz) dried beans; this yield is 9–10% of the total weight in the pod. [35] One person can separate the beans from about 2000 pods per day.
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening. Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas.
They are usually only slightly sweet, especially the dark chocolate kind, and the intense, bitter flavor of the coffee beans can be overwhelming for non-coffee-drinkers. Chocolate-covered potato chips – an American snack food or confectionery , consisting of potato chips that have been dipped into melted chocolate or cocoa , and coated with ...
The cocoa trees are also called Cacao trees. The process begins with a Cacao plant, or Theobroma cacao, in which the beans are extracted from pods that grow directly on the cocoa trees branches. Each pod contains roughly 30 to 50 beans. [2] After the beans are extracted they must go through a time-consuming process of natural fermenting and ...
Once the cocoa pods are harvested, the seeds, known as "beans", are removed and fermented, then dried. They are then taken to a processing plant where they are cleaned and roasted. [58] The beans are then ground, usually in a two-stage process, first with an impact mill to liquify the cocoa, and then a ball mill. Milk chocolate usually contains ...
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The three traditional varieties: Forastero, Trinitario, and Criollo. Cocoa beans are traditionally classified into three main varieties: Forastero, Criollo and Trinitario.. Use of these terms has changed across different contexts and times, and recent genetic research has found that the categories of Forastero and Triniario are better understood as geohistorical inventions rather than as ...