UNDERSTANDING COCOA

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Thriving in the wild for centuries, the cacao (or cocoa tree) dates back to the Mayan empire and has stood witness to a procession of great civilizations, who often assigned it a divine or royal origin.

THE SACRED CACAO TREE

A tropical evergreen tree that loves humidity, heat and shade, the cacao tree grows only in equatorial regions within the protective shadow of taller trees.

Throughout the year, thousands of white or pink blossoms can be found growing directly from its trunk. However very few of the flowers will produce cocoa pods, an oval fruit containing the famous cocoa beans. Yellow, red or orange, depending on the type of crop grown, the pods are cut from the tree when they reach maturity.

After harvesting, the pods are opened, and the beans take on a purplish hue due to contact with the air. The fermentation process begins, with the characteristic flavors and aromas of chocolate beginning to emerge. Gradually, its unusual bitter and astringent flavors become milder and the bean changes color, turning from purple to a brownish hue.

The cocoa beans, roasted and processed by PROVA into a powerful and highly aromatic extract, are sourced from Côte D’Ivoire, the world’s largest producer of cocoa.