Chocolate is pretty much commonplace in today’s society and can be purchased in a variety of ways from boxed chocolates to candy bars. You will find candy bearing the name of their inventors including Stephen Whitman, Henri Nestlé, Milton Hershey, William Cadbury, Harry Burnett Reese, Forrest Mars, and Theodore Tobler in many different stores. Chocolate is found in the United States Army D-rations and chocolate has been to space as part of the diet of United States astronauts. All of this began in the 1800’s with the creation of the first solid chocolate candy, prior to this chocolate was not as easily accessible.

The later part of the 1800’s during the Industrial Revolution many new inventions were create including the complex machinery that could grind and process the cacao beans. 1910 was a year that marked a huge change in the chocolate market as the United States banned any cacao beans that were received through slave labor.

In 1765, the very first chocolate factory was built in New England and this delectable treat spread like wild fire. Chocolate was a huge success and everyone wanted to enjoy the delightful taste of this treat.

Prior to chocolate being introduced to America the first solid eating chocolate in 1847 in England and with a few years in 1876 in Vevey, Switzerland, Daniel Peter created a way of adding milk to the chocolate to create the delicious milk chocolate we have today.

During the 1600’s, Chocolate Houses were seen throughout England. Here everyone could enjoy a cup of chocolate while gambling, discussing politics, and socializing with others of the upper class. Of course, these delicious chocolate drinks had all kinds of flavors added such as sugar and cinnamon. Through trial and error, different flavorings were added to chocolate until they discovered a drink similar to the hot chocolate we drink today.

Herman Cortes can be thanked for bringing cacao beans to Europe in 1521. Cortes was given a taste of the royal drink “chocolatl, which meant nothing more than a warm liquid. The chocolate drink Cortes and his men drank was quite bitter and not pleasing to their taste buds, however, he added a bit of cane sugar and the drink was astounding. Emperor Montezuma was known to have drunk fifty or over cups of this drink on a daily basis served in golden goblets as if the drink was a food offered to the gods.

The cacao bean was discovered by another explorer, Christopher Columbus; however, the dark brown beans were not very impressive to King Ferdinand and Queen Isabella. The beans were nothing more than just another seed and nothing more.

The Mayan and Aztec Indians used the cacao tree and its beans to create a spicy oily drink known as xocoatl. The cacao beans were ground with cornmeal and chilis, and then mixed with water. At one time, all Mayans were drinking xocoatl, however, once the cacao beans were being given as a tribute only the wealthy rulers, soldiers, and priests were able to enjoy the treat. The drink had an important role in their religious rituals including human sacrifices.

Marabel Cocoa Farms – cacao – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995

Many think that making chocolate is a time consuming and difficult process. With careful research we have prepared the easiest recipe to make the daunting task easy for you. You need to begin with getting cocoa pods from which we can get cocoa beans. These pods have to be crushed and the pulp surrounding it needs to be extracted. This pulp has to be then fermented in a natural way for about six days. The fermentation can be done in boxes or in open heaps after the beans have been dried.

The fermentation can be done by artificial means but the quality is affected. The artificial methods are mainly used while making chocolates in bulk. The beans are then graded and roasted thereafter.

The time that the beans should be roasted for depends on the type and the size of the beans. The roasting affects the flavour of the chocolate that will be made. After crushing the beans lightly, the kernel or the nib is separated from the shell. The husk is then is discarded after being separated.

Many manufacturers at this stage add the nib through an alkaline process to enhance the flavour and the colour of the chocolate which is not done by purists. These purists like to make the finest chocolates without this alkalisation and leave the colour and the flavour on the quality of the beans and its natural processing.

The fat content in these nibs or as it called cocoa butter is very high. The nibs are milled finely and liquefied in the heat of the milling process to make cocoa liquor. After this the cocoa liquor is allowed to cool and solidify.

Some of the cocoa butter is reserved if the end product is chocolate.

The other part of the liquor is then pressed to make cocoa butter. The retained liquor is then blended with chocolate butter and other required ingredients to make the final product we all wanted… Chocolate. So it is not that difficult to make chocolates- a sin we all love to commit.
Marabel Cocoa Farms – cacao – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995

The cacao bean has a much longer history than most people even realize, it can be traced back to ancient texts where it was used in ceremonies, for medicinal uses and in cooking. There have been archaeological digs that have recovered whole cacao beans and vessels, which were believed to be used for drinking cacao and can be dated as far back as Belize between 600- 400 B.C. This was such an important bean to some civilizations that it was used as currency.

This bean is found on trees that can reach between 15 and 26 feet in height and are botanically a part of the evergreen tree family Sterculiaceae and are native to tropical regions. The pod filled beans that grow on these trees are, what is used to make both cocoa and chocolate.

What has been learned today about the cacao bean that was not known by past civilizations that used the bean for medicinal purposes and as an editable is the health benefits. Today it is known that they contain nutrients that are important for good health, like Magnesium, Iron, Antioxidant Flavonoids, Vitamin C, Omega Fatty Acids and others.

One of the health benefits that chocolate lovers do not realize is its ability to act as an anti depressant, reduce heart attacks, and stroke. What the person eating chocolate realizes is the satisfying taste of this mixture that is made from cacao.

Research has proven that this is one of the most nutrient rich foods that is available, and while discussion goes on about other foods, and whether they are healthy or not the vitamin’s, antioxidants and omega fatty acids give chocolate a seal for good health.

Cacao has been linked with helping many different health problems, such as skin problems, weight loss, respiratory problems, and many other health troubles. The health benefits of consuming chocolate help to protect the cells from the damage that can be caused by free radicals. There is also evidence that this is brain food, since it contains properties like Serotonin, Dopamine, Anandamide, Typtophan, PEA and MAO inhibitors. These are properties that help increase mental awareness. It is reasons like these that many researchers believe that it is a super food, because the antioxidants found in these beans are approximately 500 times higher than those found in blueberries. There are also other chemical compounds, including Sulfur that is a mineral used by the body to promote healthy nails, and hair, but another use by the body is to detoxify the liver.

Chocolate lovers know that eating it makes them feel better, what is not evident is why, and that is because of nutrients like Magnesium, Anandamide and Phenylthlamine that are all found in the cacao bean and that help to balance the human brain. These chemicals also are known for promoting happy feelings in the brain, which makes sense to consume products made from the cacao bean when feeling down, although most people do not realize this, they like the taste.

Marabel Cocoa Farms – cacao – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995

In today’s world, maintaining good health is becoming increasingly difficult. There are so many over-processed, high cholesterol foods available, which are usually both accessible and inexpensive. To maintain good health, it is very important to consider making healthy foods, such as cocoa beans, an integral part of your diet. Making cocoa beans a part of your daily diet is a simple step you can take to improve your overall health.

One of the major health benefits associated with cocoa beans is that they are a great source of magnesium. Magnesium is a mineral that is essential for good health, and is contained in many areas of the body. For example, in order for the body to properly absorb ingested calcium, it is essential that there is enough magnesium available. Many people take calcium supplements for good health, without realizing that magnesium is needed for maximum calcium absorption. Since cocoa beans provide a great source of magnesium, it is possible for them to be consumed in addition to calcium supplements.

Magnesium is also extremely important for good heart health. Cocoa beans are highly regarded as a heart-healthy supplement, which is partially to do with their high magnesium content. Since cocoa beans provide a good source of abundant, digestible magnesium, they may provide many heart related benefits. A major health bonus from a high-magnesium diet is that there is a much lower chance of abnormal blood clots forming in the heart. This is especially beneficial for individuals who have a higher risk of heart problems. In addition to this, magnesium is also highly responsible for maintaining healthy blood pressure levels.

Cocoa beans are also able to provide a good source of magnesium for people suffering from diabetes. It is estimated that approximately 80% of people with diabetes also have low levels of intracellular magnesium. For people at risk for developing diabetes, consuming insufficient amounts of magnesium can increase the risk for developing type-two diabetes by one third.

There are many other health benefits that are associated with the high levels of magnesium available in cocoa beans. Lower risk of migranes, prevention of heart arrhythmias, safer pregnancy, lower risk of stroke and relieving of cramps are just a few of the many positive health benefits which come from obtaining optimum levels of magnesium. Since cocoa beans also provide countless other supplements, they have recently been included in a class of “superfoods”, which have been proven to promote good health.

Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.

Tel: (800) 919-3744
Tel: (626) 446-5995

Even though many people have become health-conscious, it is still common for some essential vitamins and minerals to be overlooked in the average daily diet. One of the most commonly overlooked supplements is Iron. Most people assume that they naturally get an adequate supply of iron from their diet, when in reality, much of the world’s population is iron-deficient. Iron is an extremely important mineral, and can actually be found in one of the world’s major superfoods – Cocoa beans.

Cocoa beans have been subject to much research lately about their potential health benefits. Since cocoa beans have been discovered to contain iron, this adds a good number of good health advantages. Iron is extremely important for the proper functioning of the human body, being involved in many different biochemical processes.

It is estimated that around 10% of the population are currently suffering from anemia, which is also known as “iron deficiency”. This is a condition that is potentially dangerous to human health, though usually initially manifests as a yellowish tinge to the eyes and skin. Since cocoa beans provide iron as a supplement, it could then be surmised that consuming cocoa beans may help protect against anemia. It is also a fairly well-recieved fact that iron deficiency is associated with loss of concentration, as well as moderate fatigue.

Perhaps the most important function of iron in the human body is the production of hemoglobin, the substance that gives red blood cells their crimson color. Red blood cells are essential to good health, since they are responsible for transporting oxygen from the lungs to other areas of the body. Since it is generally difficult for the human body to absorb iron efficiently (it is approximated that less than 10% of iron ingested is actually absorbed), the body stores iron in the bone marrow, liver, spleen and kidneys. Since iron has such a low absorption rate, it is important to consume iron-containing foods, such as cocoa beans, on a regular basis.

Cocoa beans are a fairly rich source of iron, and making cocoa beans an integral part of your diet can be an important step towards overall better health. Since the majority of people do not realize that most of the iron they consume is not absorbed into the bloodstream, the importance of eating iron-rich foods is often overlooked. Cocoa beans provide a good supplemental source of iron, and have many additional benefits that promote good health.

Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.

Tel: (800) 919-3744
Tel: (626) 446-5995

Though many people are becoming familiar with the numerous health benefits included in cocoa beans, it’s also important to realize the history of this important “superfood”. Since cocoa beans have now been classified as a “superfood”, they have become increasingly important in many areas of nutritional health.

The cocoa bean is a product of the cacao tree, which produces cacao pods. Inside each cacao pod, there are anywhere from 30 to 50 cocoa beans. In addition to this, there is a sweet pulp surrounding the cocoa beans, which is called “baba de cacao” by some cocoa bean harvesters. The appearance of the cocoa bean ranges from pink, brown or purple, and the texture of the cocoa bean is fairly soft.

It is speculated that the Cacao tree was first introduced to Central America in ancient times, by the Mayas. In Mexico, the cacao tree was grown and harvested by the Olmecs, and eventually became a common form of currency throughout the Americas. This was, of course, prior to the Spanish conquest of the area. The cacao tree is considered to be a native species to the Americas, though other speculated origins include the Amazon, more specifically at the base of the Andes mountains.

When Hernan Cortes fist began the conquest of Mexico, he came into contact with Montezuma II, who was the current emperor over the Aztecs. In the chronicles of his journey, it is recorded that Montezuma would not approve of any other beverage at his meals except for chocolate. When dining on chocolate, Montezuma reportedly ate with a golden spoon, out of a golden goblet. At this time, powdered cocoa beans were combined with spices, vanilla, and other ingredients, then whipped into a foam. Reportedly, 200 portions of this chocolate beverage were consumed by Montezuma’s court of nobles on a daily basis, while Montezuma consumed 50 chocolate beverages each day.

It is recorded that Chocolate was first introduced in the European area sometime during the 1600′s, most likely by the Spaniards. In addition to this, the Spaniards began cultivating the cacao tree population, expanding to areas such as the Philippines, as well as the West Indies. Ironically, the botanical name of the cacao plant itself is “Theobroma Cacao”, which, loosely translated, means “food of the gods”. Cocoa beans were a staple of society in many areas around the world, and have rapidly grown in popularity in today’s society.
Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995

Cocoa beans provide an amazing number of important nutrients, which can help improve general health. However, cocoa beans do have to go through an extensive harvesting process.

Cocoa beans are derived from the Cacao tree, which is also called “Theobroma Cacao” (botanical name). Cacao trees produce a distinctive slender flower, which is small, usually pink in color. Though a cacao tree can have hundreds of flowers, usually less than five percent of these flowers actually produce cacao pods. Cacao pods are fairly large, and have a rind that is approximately 3cm thick. Inside the rind is a thick, sweet pulp that encases 30-50 cocoa beans. These beans are almond-like in shape, and range in color from pink, to purple, to light brown.

The Cacao pods are harvested from the cacao trees, usually by using a curved machete or large knife. In contrast to many other fruit-bearing trees, a cacao pods is only ready to harvest when it is green in color. If a cacao pod is red or orange in color, this means that the quality of the beans will be inferior. These inferior cacao pods are usually only used for industrial chocolate products, since the flavor is not as rich as in green cacao pods.

The rind of the cacao pod is removed, but the pulp and seeds are left together. The pulp of the cacao pod is placed with the seeds, usually on a grate or in a large bin. The pulp and beans are left for several days, which causes the pulp to ferment. This part of the cocoa bean processing is actually very important, and is also called “sweating”. The pulp of the cacao pod ferments, turning into liquid. This liquid helps cacao beans to lose their bitter taste, and creates the refined cocoa flavor that we are now familiar with. If a cacao bean is not subjected to the sweating process, it retains a taste like a raw potato.

Once the “sweating” is accomplished, the cocoa beans are spread out to dry. This is accomplished by placing the beans on large trays, and drying them with sunlight (or artificial heat). The beans need to be constantly raked, in order to be thoroughly dried. Sun-dried cocoa beans retain the best flavor, as artificial heat drying often leaves behind oil, smoke or propellant flavors. Once dried, the cocoa beans are readied for shipping, and are prepared to be used in cocoa production facilities all over the world.
Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995

Every year, over three million tons of cocoa beans are produced all over the world. The most popular type of cocoa is the Forastero variety, which makes up 95% of the world’s population. Less common types include the Criollo and Trinitario variety, which combined only make up 5% of the world’s population. The former is considered a rare delicacy, and the latter is actually a hybrid between the two. The West African country of Côte d’Ivoire, formally known as the Ivory Coast, is the leading producer of cocoa beans, shipping out over 1.3 million tons per year.

After cocoa beans are produced in their respective country, they are sent off to be processed. The Netherlands is the leading cocoa processing country, next being the United States. Under processing, the cocoa beans are removed from their pods, and undergo a series of drying techniques. This is a vital part of the process. Drying them incorrectly, or under unfavorable circumstances can result in an undesirable change in flavor. After the beans are completely dried out, they are ready for shipment.

The most popular use of cocoa beans is for the production of chocolate. To make just two pounds of chocolate, it can take as many as 600 cocoa beans. Once they reach the factory, cocoa beans are roasted and ground into a thick substance known as cocoa paste. At this point, the cocoa can be made into cocoa butter, cocoa powder, or mixed with sugar to become chocolate.

Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.

Commonly referred to as a “Super Food”, Cocoa beans contain a large amount of healthy nutrients your body needs. Cocoa beans are seeds from a cocoa tree, and they are the primary ingredient in chocolate. Including Cocoa beans in your daily diet is an easy way to give your body a healthy boost. Some benefits include:

Plenty of Antioxidants

Researchers agree that cocoa beans are one of the most natural, antioxidant-rich foods you can consume. In fact, in its natural form cocoa beans have three times the amount of antioxidants of green tea. Antioxidants promote healthy cholesterol, protect against cell damage, and may even help prevent certain types of cancers. Those are just a few examples. All around, antioxidants are extremely beneficial to the human body.

A Natural Antidepressant

Sometimes referred to as “Nature’s Antidepressant”, Cocoa beans contain three key neurotransmitters that promote a positive mood. Serotonin, dopamine and phenylethylamine all work together to keep your mental state happy. In addition to this, cocoa beans also contain monoamine oxidase (MAO) inhibitors, which allow the three neurotransmitters to circulate in your blood stream longer than they normally would.

Supports a Healthy Weight

Although research is thin in this area, it is generally believed that cocoa beans help promote weight-loss. This is due to the polyphenols contained in the beans, which may improve insulin sensitivity, thus helping you maintain a proper weight.

Promotes a Healthy Heart

It is a fact that cocoa beans have a positive impact on the cardiovascular system. Cocoa beans do this by lowering the “bad” cholesterol in your blood stream and raising the “good” cholesterol levels. Cocoa beans also contain magnesium, which keeps blood free of clots, and keeps your heart pumping blood efficiently.

When consuming cocoa beans, you have a couple options. Some people choose to eat them raw, and while this is undoubtedly the most beneficial way to eat them, it is also the most bitter. Dark chocolate is a far more enjoyable way to eat cocoa beans. It would be wise to purchase a bar that contains at least 70% cocoa, and that does not contain any milk, as milk would detract from your body’s ability to absorb the natural antioxidants.

Marabel Cocoa Farms – cacao beans – Sanchez and Hispaniola cacao beans producer and importer from the Dominican Republic.
Tel: (800) 919-3744
Tel: (626) 446-5995