Aztec Indians And Christopher Columbus Use Cacao Beans For Different Reasons Other Than Chocolate Dessert Recipes

The Criolla beans have a wonderful aroma and a delicious mild taste. Central and South America are known to produce the best flavor from these beans, but they can be found growing to a small extent in some of the other countries. These beans account for only a small portion of the production of chocolate.The history of chocolate relates how the liquid chocolate from pressed cacao beans became the favorite drink of the Aztec Chief, Montezuma. This was seen by Cortez when he conquered them. The use of cacao beans was also discovered by Christopher Columbus when he arrived. He found them being used for money and only the ruler was allowed to consume it because of its value.

Mexico, Argentine, Brazil, Venezuela and Ecuador are all known to produce delicious cacao beans in this region of the Americas. Having a slight floral and nutty flavor, the smooth tasting chocolate from Ecuador is considered by many the best in the world. Venezuela’s fruity flavored chocolate is rated not far behind. Finding the best in flavor requires letting the chocolate slowly melt in the mouth. The chocolate from Ecuador does not change in flavor as it melts meaning it is very balanced, where the chocolate from Venezuela does have some variation.

Slave labor has become a big issue in the production of chocolate. West Africa and the Ivory Coast is one of the many areas around the world producing cacao beans. They grow mostly the Forestero type of beans and are the cheapest on the market. They are able to sell at cheap prices because they force young children to work long hours for low wages. Many of the famous candy manufacturers purchase these cheap beans. Other companies and people think that they should refuse to buy these beans until they stop using child slave labor. Even though these beans have a bitter taste, unlike some of the others, these large companies save a lot of money by purchasing from this area.

The Trinitario type of cacao beans, taking its name from Trinidad where it originated, has a blend of flavors from the Criolla and the Foresterio cacao beans. With tastes of earth, spice and fruit in its flavor, this type of cacao bean accounts for only a small portion of the production of chocolate in the world. After many years of growing Criolla cacao beans, the Trinitario type was introduced to the Philippines. These beans were brought here, to the island of Java, by the Spanish from Mexico. Although it is the same type of bean as grown in Trinidad, the flavor is different. The Asian chocolate has a balanced and a more mild chocolate flavor that that grown in Trinidad.

By: Frances Moore and Kelly Moore

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Website www.painlesscooking.com was created by chef and author Frances Moore and daughter Kelly. There is information about every phase of cooking, including chocolate fact which will lead chocolate lovers to enjoy their passion thoroughly when making chocolate desserts. Try these easy no bake recipes. www.painlesscooking.com/no-bake-dessert-recipes.html