For chocolate addicts

The history of cocoa interlaces with the history of ancient American civilizations. Cacao trees were cultivated in Central America by Mayas and later by Toltecs and Aztecs. The word chocolate comes from word ‘xocolatl’ which origins from Nahuatl language, a dialect of Aztecan language, and means 'bitter water''. The word 'cocoa' was derived from the word 'kakaw' adopted by Maya from the preceding civilizations. Europeans learned about cocoa only after 1502, after discovery of America.

The cacao tree product, cacao pod, weighs 200 to 800 grams and ripens for about half a year, during which time its color changes from green to yellow and orange. One tree produces around 30 pods, and each of them encloses about 30-40 seeds – cocoa beans. There are several kinds of cocoa, the world’s best is Criollo (around 3% of the world's production) and the most spread is Forastero (85% of world's production).

The cocoa beans are taken out of the ripe cacao pod together with sweet white mucilaginous pulp, and placed in bins or grates and covered with banana leaves to ferment. The fermentation process lasts for up to two weeks and is very important for taste and smell of cocoa.

After the fermentation period cocoa beans contain approximately 60% of moisture which needs to be reduced to 7,5%, as a high level of moisture causes quick mould growth and spoiling. Therefore, the fermented cocoa beans have to be dried under the sun. After the process of fermentation and drying, cocoa is ready for transporting to the factories and processing.

Cocoa beans are then cleaned of twigs and other impurities and roasted at a low temperature, what gives it the characteristic taste and smell we all know. After cooling a new stage of processing begins – refining. The roasted beans are freed of hulls and germs by ‘nibber’ machines, what leaves nibs, which are further grounded in cocoa paste, so called chocolate liquor. This is the main component of the chocolate. Cocoa paste consists of cocoa butter (natural cocoa fat) and dry substance. When cocoa butter is separated from the paste, the dry substance is further grounded into a fine cocoa powder.

Chocolate is produced of chocolate liquor by adding sugar, cocoa butter, emulsifying agents and often vanilla. The liquid chocolate is then refined, tempered for improved consistency and aroma. The smell of dark chocolate is full, warm and slightly spicy. White chocolate is made of cocoa butter, sugar and milk powder. The smell of white chocolate is not so intensive; it is less spicy and creamy soft.

Irresistible cocoa aroma can be found in:
Cacao Aftelier
Pure Cacao Monotheme
Amour de Cacao Comptoir Sud Pacifique
Demeter and CB I Hate Perfume are composed of several varieties of cacao aroma.

The rich and full aroma of dark chocolate:
BVL Notte Pour Femme and Pour Homme
Coney Island Bond No 9
Angel Thierry Mugler
Extraordinary

Chocolate with hazelnut:
Missoni
Chocolovers

White chocolate:
Omnia Bvlgari
Provocative interlude Elizabeth Arden