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Characteristics
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10-12% fat - bright / 19-21% fat - dark
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Description
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Cacao is got from cacao tree. This is not big always green cacao families tree. In fruits juisy pulp are 25-60 large reddish or brownish, a bit impacted seeds, located in 5 rows. Cacaotree blossom and get fruits all year. Cacao seeds contains till 57 %fatty oil, which stagnate in room temperature. There are also starch, proteins, cellulars, sour substances, organic acids, red pigment and other substances. Besides cacao seeds have a bit alkaloid teobromine and kaffeine. Cacao tones human exact for this teobromine. It is used only these seeds, in which such substances are more than 1%.The seeds are fermented strictly following determined conditions, after that they get light specific breath and sweet fat taste. Cacao breath depends on volatile substances. From cacao, sugar, milk and spices are made very nutritious chocolate, which is also tones human organism. That is why the best kinds of chocolates used for cosmonauts, pilots, divers, athletes and these people which are needed good eat and regain powers. Very valuable is cacao butter used for food and pharmacy as best basis for making suppositories and pills. Cacao oil is light yellow colour and flavour. Oilcake also has alkaloids and other substances. Cacao powder is grind oilcakes. Cacao powder is used for drinks, creams and other confectionary products. Alkalization process determined cacao powder colour from light brownish till dark red or from dark brown till black.
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