Monday, September 7, 2015
Chocolate Everywhere!
12:23 AM | 
Posted by
Kaplan Center for Health and Wellness
Written By: Renee Gosselin, MS MBA RD
Nutrition Instructor
Nutrition Instructor
This weekend I spent the weekend in Hersey, PA which is the
home of you guessed it Hersey Chocolates. While I was there, I got to make a
stop and make my own chocolate bar. I found this fun and interesting along with
the great information they provided. The instructor provided information on how
chocolate is made and also the origins of the seed used to make this. Yes, you
heard right it is actually a seed used not a bean as we may think!
Here are just some fun points I learned while
on this trip:
·
Cacao Tree – where cocao “bean” is grown
·
The only insect really interested in pollination
of this pod is midges – gnat-like insects
· Cocoa bean – oval pod that contains the “bean”
·
Cocoa beans differ in taste dependent on where
the tree is found
·
Cocoa beans have to be opened with a machete
·
One pod normally contains about 20-50 beans “seeds”
·
Cocoa nib- are the directly roasted nib – these are
bitter and nutty
·
The fat taken away from cacao beans is known as
cocoa butter
·
White chocolate is the cocoa butter with absence
of cocoa liquor
·
The FDA regulated that to be called white
chocolate there must be a minimum of 20% cocoa butter
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