The rainforest tree from which chocolate derives is Theobroma cacao, named by the 18th century Swedish scientist Carl von Linne’. Botanical experts offer differing opinions regarding the origin of cacao. Cacao trees bear large, distinctive football-shaped fruit pods which jut out directly from the trunk pcos diet support inositol the lower branches. Young fruit pods tend to be greenish in color.
As they mature over the course of free emblem maker to six months, they become elliptical in shape and bright red or yellow in color. The three varieties of Theobroma cacao whose beans are used in the making of chocolate are criollo, forastero and trinitario. Compared to the other two varieties, criollo cacao bears longer, pointed pods with deep ridges, and white seeds. Criollo is delicate and sensitive to variations in climate and atmosphere, and usually produces a bean with more sophisticated flavor.
Many strains of each variety have been bred and refined. Chocolate is a complex material possessing numerous compounds that act upon the the brain, producing a sense of delight that no other substance can replicate. Chocolate is surprisingly good for health, especially for the heart. Cocoa, the primary ingredient in finished chocolate, is rich in antioxidant polyphenols, what vitamin is ascorbic acid group of protective chemicals found in many plant foods including red wine and tea.
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