The Origin of Cocoa and a Delicious Recipe to Enjoy
Apart from making our hearts happy, cocoa is an energy-rich food. Along with being delicious, it provides multiple nutrients. We invite you to learn a little about its origin and try out this delicious recipe. It’s always a good time for chocolate!
The origin of cacao goes back to the period of the Mayan and Aztec civilizations, established in certain regions of Mesoamerica. It is known as the “food of the gods”, because according to legend, cocoa was a gift from the god Quetzalcoatl and could only be eaten by the Tlatoanis (the rulers).
Its scientific name is Theobroma Cacao, a tree that grows in humid climates (geographically speaking, in a narrow strip around the terrestrial equator). When the flower is pollinated it gives rise to a pod that shelters seeds covered with mucilage in its interior; the seeds are similar in size to almonds, whitish and acidic on the palate.
When the pod falls from the tree, it is time to split it in half (using a machete, a broad blade like an axe) and extract the seeds, which must be fermented as long as necessary to acquire acidity. Then the seeds are left to sun dry for a few days before being toasted, and then ground into powder. Currently this process is industrial and includes cleaning, roasting, removing the husk from the seed, grinding, refining and pressing.
From this wonderful fruit, many products are obtained, including liquor, butter and cocoa tablets. Consuming cocoa increases dopamine (the hormone of happiness), vitamins, minerals and beneficial fats.
Let’s enjoy this delight! Luxury All Inclusive resort Grand Velas Riviera Nayarit shares this recipe from Piaf, its French specialty restaurant, for you to taste chocolate as it should be.
Time to get cooking!
Chocolate Fondant Recipe
- 500 g chocolate
- 200 g butter
- 90 ml cream
- 90 ml milk
- 8 eggs
- 80 g sugar
- 160 g flour
Melt the butter with the chocolate and mix with the cream and milk. Beat the eggs with a mixer and add the chocolate mixture using a spatula. Then, fold in the sifted flour. Grease the molds with butter, pour in the mixture and bake at 160 °C for 5 minutes.
Celebrating the cacao
As a tribute to cocoa, Grand Velas Riviera Nayarit is holding the second edition of the Chocolate Festival from March 29th to 31st, 2018. Renowned chef Jose Ramon Castillo will guide attendees during activities for all ages, such as an interactive chocolate sculpture workshop for teenagers, a chocolate cooking demonstration for children, and a five-course dinner. The resort also offers chocolate-themed Spa treatment for adults. If you wish to attend this incredible culinary experience, click here.
By Stefany García.