DOCSLIB.ORG

Cacao Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cacao Cuisine Cacao grower in Saint Lucia and cacao roaster in Borough Market Welcome to ‘cacao cuisine’ When we flung open the doors to Rabot 1745 in 2013 it was a grand experiment: was London ready for West Indian cacao cuisine with an eccentric British twist? Since then our chic wood-panelled eatery, a contemporary take on a Caribbean plantation house, has become an icon in its own right. STARTERS Goat’s Cheese, Black Olive & Sourdough £8 Assiette of Cacao £6 Goat’s cheese, whipped super-smooth with Chocolate balsamic reduction, delicate, lychee-like cacao pulp. Rye and olive cacao pesto, nib butter, freshly crumb and Borough sourdough for crunch, baked sourdough. (V, N) apple purée for tang. Elevated with coconut marmalade, inspired by the flora of our Pulled Pork Piton £8 Caribbean cocoa estate. (V) The Pitons are two astonishingly symmetrical sea mountains in Saint Sea Bass Ceviche £9 Lucia. Rising above a rainforest canopy Cornish sea bass marinated in delicate of foliage, they overlook our island hide- cacao pulp, coconut and lime, with papaya. away and cocoa plantation. Here our Towers of rainbow radish and a punchy pulled pork Piton-style is slow-cooked Our Rabot Estate dates from 1745 – kumquat gel. and tender in apple and potato with a crisp breadcrumb and cacao nib coating. hence the name here. Radish, Pea & Tarragon Cannelloni £7.50 Rainbow radish, paper-thin and wrapped The Rabot Gazpacho £7.50 around pea, tarragon and cacao pulp What other soups want to be when houmous. Cashew sour cream and they grow up. Red peppers, tomatoes, It’s the oldest and most beautiful cocoa beetroot gel. Farewell, pasta! (VE, N) cacao nibs and Cabernet Sauvignon vinegar steeped overnight to intensify estate in Saint Lucia set in a UNESCO Hereford Beef Yorkshire Pudding £9 their flavours. Served with a cacao pulp site of natural beauty. A starter that boasts a roast. Yorkshire pudding sorbet and a cacao guacamole feuille on a velvety cacao and red wine reduction, filled de brick. (V) with white chocolate mash. 24-hour cacao nib marinated Hereford flank beef is seared rare Seared King Scallops, Pea Purée £11 Come and stay at our eco-hotel, for exceptional flavour. (A) Creamy West Country king scallops, flash-seared with crunchy, intense cacao set in the middle of the cocoa. Salmon, Avocado & Watermelon Tartar £9 nibs. Served with a light, comforting pea hotelchocolat.com/Boucan Scottish salmon marinated in lychee-like cacao purée smoothed with cocoa butter. (SF) pulp and lime. Avocado and watermelon with ground cacao nibs. Orange and rocket sorbet. Sharing Platter £24 Zesty, refreshing, unexpected. Pulled Pork Piton, Sea Bass Ceviche, The Rabot Gazpacho. DIETARY INFORMATION (V) Vegetarian, (VE) Vegan, (A) Contains Alcohol, (SF) Shellfish, (N) Nuts. *This dietary can be removed from some of our dishes. ALLERGEN INFORMATION For any dietary requirements please ask a member of staff. Ask a member of our team if your are avoiding wheat or gluten. If you have any additional questions or requirements please ask a member of our team. MAINS Cornish Sea Bass £19 Hereford Beef Chateaubriand: Lobster Tail & Seafood Roasted Cornish sea bass marinated in Cacao Pièce De Résistance £66 Cacao Bouillabaisse £28 lychee-like cacao pulp. Maldon sea salt cuts For two to share (or one to reminisce The silken broth for our much-loved through our pineapple and papaya compote. about). Medium-rare, grass-fed prime bouillabaisse is brimming with cacao nibs, Served with a deep, rich seafood and beef, 24-hour marinated in cacao nibs. fresh tomatoes, herbs and fennel. cacao bisque. (SF, A) Mac and cheese with braised, shredded We spike it with cayenne and saffron featherblade. Bone marrow. Chunky chips. before adding the freshest fish and Salt Marsh Lamb £25 Served with a 70% dark ganache and shellfish and crowning with a whole Our medium-rare masterpiece. Marinated our chef’s secret-recipe plantation sauce. lobster tail. for 24 hours in cacao nibs and topped If you’re going to do it, do it right. (A) (SF, A) with a herb crust, velvety reduced stock and chocolate demi-glace. Delicate white Perfect with a bottle of our vintage red: Slow-cooked Hereford Beef £21 chocolate Chantenay carrot purée. (A*) Chateau Chocolat, £35 Featherblade cut, marinated in cacao nibs We are part of for 24 hours, then slow-cooked. Glaze of Hotel Chocolat, Beet Wellington £15 Vegetarian Trilogy £18.50 beef stock, red wine, 70% dark chocolate Beet not beef. Borough beetroot marinated Beet Wellington, ‘Inside-out’ and balsamic. (A*) the British luxury in cacao nibs, pomegranate molasses and Aubergine Curry, The Rabot Gazpacho. apple. Baked with a mushroom, spinach and Why choose? Borough beetroot with a Mac & Cheese £14 chocolatiers, and cacao nib duxelle in puff pastry. Market baby mushroom, spinach and cacao duxelle in London’s best mac and cheese, reborn. vegetables and cashew sour cream. (VE, N) puff pastry. Spiced aubergine with coconut We heighten flavour with a hint of it was co-founders yoghurt in a sundried tomato concasse. mushroom in creamy, melted mature Angus Thirlwell Seared Cornish Hake £18 Red pepper and cacao nib gazpacho Cheddar. So moreish, you’ll want to eat Succulent, with a fresh herb and cacao nib with cacao pulp sorbet and cacao the bowl – which you can, it’s puff pastry and Peter Harris crust. Served on a bed of green beans, with guacamole feuille de brick. A veritable kneaded with cacao nibs. Served with bell pepper coulis and coconut and lime vegetarian feast. (N) a whirl of smoked paprika coleslaw. (V) who discovered reduction. Recalls the swaying coconut trees of our Saint Lucian cocoa estate. 12-hour Marinated ‘Bois Bandé’ The King of Burgers £15 Rabot Estate. Chicken £16.50 - Add bacon £1.50 ‘Inside-out’ Aubergine Curry £13.50 Bois Bandé (pronounced Bwah Bonday) Aged Cheddar, triple-cooked chips, Delicately spiced aubergine with coconut or West Indian ‘bush magic’ rum has cacao Creole chutney, 70% ganache. yoghurt and sundried tomato concasse. been loved for centuries by the local It took us a long time to create our Crowned with market vegetables punctuated communities around our cocoa estate. A signature burger. We settled on chopped with carta di musica: amazingly thin, crisp riot of spice and sweetness, with notes of rump steak, with only a smattering of sheets of unleavened bread. A towering cinnamon, star anise and nutmeg and one other ingredients and side of our melting tribute. (V, VE) special ingredient – the bark of tropical 70% dark chocolate ganache. tree Richeria grandis. Works so well with - Add chicken £6 We think we’ve nailed it. chicken. Sweet potato served two ways - Add monkfish £10 (A*) and a rum peppercorn jus. (A) SIDES £4.50 White Chocolate Mash Shouldn’t work, but it does. Addictive. (V) Heirloom Tomato Salad A riot of colour and flavour, plucked from heritage vines. Crumbled with feta, dressed with cacao pesto. (V, N) Caribbean Sweet Potato With cacao barbecue sauce. (V, VE) Sautéed Market Spinach With cacao nib butter. (V) Potato Chips With cacao ketchup. (V, VE) Engaged Ethics is the name we coined for our Borough Vegetables Green beans, mangetout and petit pois. direct programme to create sustainable cocoa From the Market to your table. (V*) growing. It’s a roll-up-the-sleeves, take risks, long-term approach, which has led to SALADS a remarkable set of results so far. Avocado, Tomato & Zesty Lime £7 / £12 Spiced lime-cacao dressing, red onions, cherry tomatoes. (V, VE) Superfood Seeded Salad £7 / 12 Earthy, crunchy, packed full of the good things – quinoa, cacao nibs, saffron-poached fennel, pumpkin seeds, pistachios, cranberries. Moreishly good. Sensational when teamed with our secret-recipe orange tahini dressing. Fly solo or order as a table sharer. (V, VE) Cacao Caesar £12 - Add cacao crust chicken breast £6 - Add cacao pulp marinated monkfish £10 With roast sweet potato, soft-boiled egg, cacao nib croutons. DESSERTS BAFTA Light White Raspberry Crumbly Rhubarb Tartlet £9 & Blueberry Crémeux £10 A triple-layer threat. Grated coconut and As served at the legendary British Academy almond frangipane. Baked rhubarb with Film Awards dinner. Honduras Mayan a hint of dark chocolate. Classic crumble Red 65% Supermilk mousse, white topping lifted with dense strawberry coulis. chocolate blueberry and raspberry Finished with tangy rhubarb sorbet and a crémeux, seed granola. chocolate lattice. Only things missing? Dairy and wheat. (VE, N) Supermilk: our revolutionary chocolate genre. Robust cocoa depth, creamy milk, less Chocolat Cream Liqueur Crémeux £9 sugar than a typical dark. Our own Chocolat Cream Liqueur creates a luxuriant crémeux with a tingle of warmth. The cacao tree has The Avant-Garden £8.50 Salted caramel chocolate brownie and If Dalí did desserts. Punchy strawberry refreshing cacao pulp sorbet. Raspberry (deservedly) the mousse and white chocolate-lime curd. two ways: Chantilly and fresh. (A, N) best ever name in Smooth basil notes and refreshing fromage blanc sorbet. All on a Trio of Island Sorbets £7 the plant kingdom: beautifully crisp shortbread. (V, N) Our pièce de refreshment. Delicate cacao pulp, gently juicy guava, caramelised and literally “Food The Story Of Chocolat, In Ice £8 roasted pineapple. Ground cocoa nibs, The story of chocolate in three scoops, as for crunch. (VE) of the Gods” served in Saint Lucia next door to our cocoa (Theobroma Cacao) plantation. First, floral citrus cacao pulp as a Mousse Seduction £10 sorbet. Next, finely ground cocoa nibs infuse Trio of smooth, intense mousse quenelles: our Rabot ice cream. To finish, chocolate 65% Supermilk, 70% dark, 90% dark. ice cream made distinctive with 70% dark. Beautifully crisp sablé, nibbly pumpkin seed Sun-ripened, shade- Chocolate evolution on ice, artfully told.
Load more

Recommended publications
  • Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
    nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications.
    [Show full text]
  • Recommended International Code of Practice
    CAC/RCP 72-2013 Page 1 of 9 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF OCHRATOXIN A CONTAMINATION IN COCOA (CAC/RCP 72-2013) 1. INTRODUCTION 1. This document is intended to provide guidance for all interested parties producing and handling cocoa beans for human consumption. All cocoa beans should be prepared and handled in accordance with the General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. This code of practice indicates the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption. 2. Ochratoxin A (OTA) is a toxic fungal metabolite classified by the International Agency for Research on Cancer as a possible human carcinogen (group 2B). JECFA established a PTWI of 100 ng/kg bodyweight for OTA. OTA is produced by a few species in the genera Aspergillus and Penicillium. In cocoa beans, the studies have shown that only Aspergillus species, specifically A. carbonarius and A. niger agregate, with lower numbers of A. westerdijkiae, A. ochraceus and A. melleus are involved. OTA is produced when favourable conditions of water activity, nutrition and temperature required for growth of fungi and OTA biosynthesis are present. 3. The fruit of cocoa derived from the cocoa tree, Theobroma cacao L., is composed of pericarp, tissue that arises from the ripened ovary wall of a fruit, and the ovary. When the fruit is ripe the external tissue, also known as the pod, consisting of thick and hard organic material, could be used as compost, animal feed and a source of potash.
    [Show full text]
  • Chocolate, Theobromine, Dogs, and Other Great Stuff
    Nancy Lowry, Professor of Chemistry, Hampshire College, Amherst, MA [email protected] Chocolate, Theobromine, Dogs, and Other Great Stuff. Chocolate is now considered a health food, according to many news reports. It provides a goodly dose of antioxidants, prolongs the lives of Dutch men, contains compounds that chemically echo tetrahydocannabinoid and encourage feelings of love, and it even “may halve the risk of dying,” according to a recent headline in the New Scientist. On the other hand, if chocolate is included in the diet in therapeutic doses, it will also most assuredly lead to obesity. Furthermore, the amounts of anandamide (the THC mimic) and phenylethylamine (the so-called “love” compound) are present in chocolate in very, very low amounts. And finally, we all have a 100% chance of dying at some time, so a headline that talks about cutting our chance of dying in half makes no sense. Nevertheless, chocolate is great stuff. It comes in many varieties. One end of the spectrum is bitter baking chocolate; adding sugar provides chocolate of various degrees of sweetness. Adding milk finally brings us to milk chocolate, which many people consider barely makes it over the line into chocolate. White chocolate is only cocoa butter fat, and really isn’t chocolate at all. Over 600 different molecules contribute to the taste of chocolate. Many people talk about the caffeine in chocolate, but there is relatively very little caffeine in chocolate; the compound that particularly characterizes chocolate is theobromine, a very close relative of caffeine. There is six to ten times more theobromine in chocolate than caffeine.
    [Show full text]
  • The Dark, the Milk, the White Chocolate Recipes from Around the World Pdf, Epub, Ebook
    CHOCOLATE IS THE NEW SEXY : THE DARK, THE MILK, THE WHITE CHOCOLATE RECIPES FROM AROUND THE WORLD PDF, EPUB, EBOOK Clydex | 54 pages | 24 Nov 2014 | Createspace Independent Publishing Platform | 9781976580192 | English | none Chocolate is The New Sexy : The Dark, The Milk, The White Chocolate recipes from around the world PDF Book I could find nothing to dispute what I had written on semi-sweet chocolate. Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a wiseGEEK researcher and writer. Cocoa powder is made when the cacao liquor is pressed to remove the cocoa butter, resulting in a fine, unsweetened powder. They even say it has some health benefits, so you don't have to feel bad when you indulge. If it feels gritty or rough, you're feeling the sugar crystals and it's moisture bloom. All products linked here have been independently selected by our editors. For bakers, chocolate is one hell of a complicated ingredient—over volatile compounds contribute to its aroma and flavor. Rhonda Ward December 20, Tony Buys would do you share your recipes? Milk Chocolate : All of the above, plus milk solids. Its bitterness comes from pure nibs, the finely ground centers of roasted cocoa beans. Name required. Sugar and vanilla are also added to make this chocolate creamy and to enhance the flavor. Season to taste with additional salt or vanilla, and serve hot. Also called "drinking chocolate," many of the most luscious recipes melt real chocolate into warm milk, creating the ultimate comfort drinks.
    [Show full text]
  • UHPLC-HRMS Analysis of Theobromine in Theobroma Cacao
    ition & F tr oo u d N f S o c Mladenovic et al., J Nutr Food Sci 2018, 8:6 l i e a n n r c DOI: 10.4172/2155-9600.1000737 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access UHPLC-HRMS Analysis of Theobromine in Theobroma cacao and its Products Katarina Mladenovic, Yuriko Root and Dilrukshi Ramanathan* New Jersey Center for Science, Technology and Mathematics, Kean University, USA Abstract Theobroma cacao seed is the major ingredient in all types of chocolate products and contains Theobromine. Theobromine is a bitter alkaloid beneficial in the treatment of hypertension, arteriosclerosis and angina pectoris. Of all chocolate brand samples, Sample J containing 70% Cacao had the highest amount of theobromine. Sample A containing 11% Cacao had the least amount of theobromine. The 100% Cacao Chocolate Bar had the highest concentration of theobromine in comparison to roasted cocoa having the lowest concentration of theobromine. Quantitative analysis of Theobromine was completed on the Thermo Scientific UHPLC and LTQ Orbit rap Discovery equipped with an ESI ion source. A three-minute gradient method with a flow rate of 300 μL/min was developed on the UHPLC-HRMS using HPLC-grade water and acetonitrile. Ethyl ether was used to remove cacao fats and water was used to isolate theobromine. To obtain the precision of the theobromine extraction process, the recovery analysis was 86%. Keywords: Theobromine cacao; Hypertension; Smooth muscle; Frosty Pod Rot (Moniliasis) devastated Theobroma cacao species in Psychological effects; Carbohydrates Central/South America by 80% [9].
    [Show full text]
  • Pharmacological Research Theobroma Cacao L., the Food Of
    Pharmacological Research 61 (2010) 5–13 Contents lists available at ScienceDirect Pharmacological Research journal homepage: www.elsevier.com/locate/yphrs Review Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims M. Rusconi ∗, A. Conti Alpine Foundation for Life Sciences (AFLS), 6718 Olivone, Switzerland article info abstract Article history: Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean Received 2 June 2009 and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of Received in revised form 30 August 2009 antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa Accepted 31 August 2009 processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Keywords: Moreover, before claiming any healthy properties to a plant, natural product or food item on human Theobroma cacao L. subject, a basic research project approved by scientific and ethical commissions has to be performed. Chocolate Polyphenols Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa Health claims and chocolate products in Europe, are regulated by “Directive 2000/36/EC of the European parliament and of the council”. The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate.
    [Show full text]
  • 2 Cocoa Plants Purpose • Students Know the History of the Cocoa Plant
    2 Cocoa Plants Purpose • Students know the history of the cocoa plant. • Students can name botanical characteristics of cocoa plants. • Students can name factors which are important for the growth of cocoa plants and describe diseases and pests of the plant. Overview • Basic historical, botanical and ecological knowledge about the cocoa plant. Time • 90-135 minutes Material • Printed pictures of the history of the cocoa plant • Cocoa pod • Cocoa tree (or pictures of a cocoa tree) • Handouts for each student Teachers Support Procedure: O) Preparation Order (Homework Task) • Give the students this worksheet a week in advance as a preparatory homework assignment. Students interview someone they know and that has cocoa farm about growth factors and diseases of cocoa trees. The results are used in C) Ecology and cocoa cultivation. ( Through the interview, the students establish a connection between the topic of the teaching unit and the world in which they live. In addition, the interview provides the opportunity to acquire specialist knowledge.) A) History of cocoa tree • Show a cocoa pod (or a picture of a cocoa tree) and ask the students where the cocoa plant has its origin (e.g. individual students answer / individual students show their guess on a map / the teacher names continents and the students raise their hand at their guess). • Form groups and distribute pictures of the history of the cocoa tree to groups. • Draw a timeline on the blackboard (4000 BC – today). Each group briefly discusses what their picture might represent, what it might have to do with the history of the cocoa tree and what time it alludes to.
    [Show full text]
  • Lonely Planet's Global Chocolate Tour 1 Preview
    CONTENTS Introduction 3 Costa Rica 60 Europe 146 The Beans 4 Cuba 64 Austria 148 Cacao to Chocolate 6 Ecuador 66 Belgium 152 INTRODUCTION Types of Chocolate 8 Honduras 70 Eastern Europe 160 From camel milk chocolate in Dubai to honeycomb We couldn't cover every worthy Swiss chocolatier or Glossary 11 Mexico 72 France 164 chocolate in Australia, single-origin chocolate ice incredible Parisian chocolate boutique, but we included Nicaragua 80 Germany 176 cream in San Francisco and chocolate-covered blueberries favourites from Lonely Planet writers across the world. The Africa & The Middle East 12 Peru 82 Iceland 184 from Trappist Monks in Quebec, the world of chocolate has major cacao-growing countries are represented as well, Cote d’Ivoire 14 Chocomuseos 84 Ireland 186 never been more diverse...or more delectable. Innovative often with tours of cacao farms where it's possible to see Ghana 16 USA 86 Italy 188 chocolatiers are thinking up novel ingredient combinations the crop as it's grown and harvested. While most production Israel & Palestinian Territories 18 Top Chocolate Festivals 116 Netherlands 194 from Ho Chi Minh City to Texas and finding new means of of chocolate is done elsewhere and growers in places like São Tomé & Príncipe 22 Portugal 200 sourcing from and supporting small cacao farmers in the Côte d'Ivoire and Costa Rica primarily export the raw crop South Africa 24 Asia 118 Spain 202 race to elevate each bite into chocolate heaven. Yet not without much in-country chocolate production of their own, United Arab Emirates 30 India 120 Switzerland 206 every chocolate destination in this book is a craft bean-to- new bar-makers are popping up all over to challenge the Top Hot Chocolates 32 Indonesia 122 United Kingdom 212 bar maker; beloved Hershey's Chocolate World, chocolate- traditional paradigm and capture more of the revenue from Japan 124 Top Flavour Pairings 228 themed hotels and classic old-world cafes serving famous the chocolate trade domestically.
    [Show full text]
  • About Theobroma Cacao
    Overview 3 Chocolate Trees: All About Theobroma Cacao How much water does a cacao tree need? Sources Cacao trees cannot survive in very dry International Cocoa Or- weather and thrive in climates with high ganization. www.icco.org/ humidity and rainfall. These moisture-lov- about/growing.aspx ing plants grow best in areas that receive approximately 60 to 80 inches (1,500 to American Museum of 2,000 mm) of rain per year and cannot sur- Natural History. vive in regions that consistently receive www.amnh.org/ less than four inches (100 mm) of rain per sciencebulletins/ month. biobulletin/biobulletin/ story720.html How many beans are needed to make chocolate? American Museum of On average: Natural History. • Each tree will yield 20 to 30 pods per www.amnh.org/ year. sciencebulletins/ • Each pod contains 20 to 40 beans. biobulletin/biobulletin/ • Approximately 400 beans are required story669.html to make one pound of chocolate. by their natural predators, but on an World Agroforestry Centre. How much space does a cacao tree need open plantation they can decimate a www.worldagroforestry. to grow? cacao crop. org/ Cacao trees grow 15 to 25 feet (4.5 – 6 m) • Rainforests meet the shade require- tall and need an area of about 15 square ments of cacao trees and provide the feet (1.4 square meters). high humidity, rainfall and soil condi- tions necessary for continued growth. What kind of soil is best? Cacao trees grown in the shade and Cacao needs soil that is nutrient-rich, humidity of a forest produce far more retains water well and has good drainage.
    [Show full text]
  • Complex Origin of Trinitario-Type Theobroma Cacao (Malvaceae) from Trinidad and Tobago Revealed Using Plastid Genomics
    Tree Genetics & Genomes DOI 10.1007/s11295-013-0601-4 ORIGINAL PAPER Complex origin of Trinitario-type Theobroma cacao (Malvaceae) from Trinidad and Tobago revealed using plastid genomics Ji Yong Yang & Moira Scascitelli & Lambert A. Motilal & Saemundur Sveinsson & Johannes M. M. Engels & Nolan C. Kane & Hannes Dempewolf & Dapeng Zhang & Kamaldeo Maharaj & Quentin C. B. Cronk Received: 5 July 2012 /Revised: 19 December 2012 /Accepted: 9 January 2013 # Springer-Verlag Berlin Heidelberg 2013 Abstract Trinidad and Tobago has a long history of produc- one outgroup, T. grandiflorum (Willd. ex Spreng.) Schum). ing high-quality cacao (Theobroma cacao L.). Cacao geno- Only three cpSNP haplotypes were present in the Trinitario types in Trinidad and Tobago are of a highly distinctive kind, cultivars sampled, each highly distinctive and corresponding the so-called “Trinitario” cultivar group, widely considered to to reference genotypes for the Criollo (CRI), Upper Amazon be of elite quality. The origin of Trinitario cacao is unclear, Forastero (UAF) and Lower Amazon Forastero (LAF) varietal although it is generally considered to be of hybrid origin. We groups. These three cpSNP haplotypes likely represent the used massive parallel sequencing to identify polymorphic founding lineages of cacao to Trinidad and Tobago. The plastidic single nucleotide polymorphisms (cpSNPs) and cpSSRs were more variable with eight haplotypes, but these polymorphic plastidic simple sequence repeats (cpSSRs) in clustered into three groups corresponding to the three cpSNP order to determine the origin of the Trinitario cultivar group by haplotypes. The most common haplotype found in farms of comparing patterns of polymorphism to a reference set of ten Trinidad and Tobago was LAF, followed by UAF and then completely sequenced chloroplast genomes (nine T.
    [Show full text]
  • Clovamide and Phenolics from Cocoa Beans (Theobroma Cacao L.) Inhibit Lipid Peroxidation in Liposomal Systems
    Food Research International 50 (2013) 129–134 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems Monica Locatelli ⁎, Fabiano Travaglia, Lorella Giovannelli, Jean Daniel Coïsson, Matteo Bordiga, Franco Pattarino, Marco Arlorio Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, 28100, Novara, Italy article info abstract Article history: Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for Received 8 August 2012 their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solu- Accepted 10 October 2012 tions, and then on liposomal systems prepared by high pressure homogenization process. Antioxidants Available online 17 October 2012 were added to liposomal system following two different protocols (before and after the homogenization treatment) and their protective action was evaluated monitoring the oxidative status of liposomes (exposed Keywords: to light at room temperature or heated at 40 °C) over three weeks. The results confirmed a significant protec- Clovamide Theobroma cacao tive effect of clovamide on liposomal model systems and, in a minor extent, also of cocoa extract. The capacity Liposomes of phosphatidylcholine liposomes to incorporate clovamide was also evaluated; it was shown that more than Lipid peroxidation 50% of clovamide was englobed in liposomes, although the addition of clovamide solution before the homog- Antioxidant activity enization process led to the isomerization of the molecule from trans to cis form. © 2012 Elsevier Ltd. All rights reserved. 1. Introduction (ranging from 1.36 up to 2.64 mg/kg in unroasted fermented beans, dry weight), and is drastically reduced after roasting process (Arlorio et al., Naturally occurring polyphenolic compounds have been widely 2008).
    [Show full text]
  • Theobroma Cacao Cacao
    Did You Know? Theobroma cacao Cacao • The cacao or cocoa tree is a tropical tree native to Central and South America rainforests, where it grows in the understory. • The Latin name for the genus Theobroma means “food of the gods”. • The tiny flowers develop in clusters along the trunk of the tree and once pollinated, develop into very large fruits. • The fruits, also known as a cacao pod, range in color from red, yellow, purple to brown. 20 to 60 seeds, or cacao beans, are contained in each pod, which are then dried and fermented in the sun. • Once fermented, the seeds are roasted, cracked and ground to produce a paste called mass. Fat is expressed from the mass, producing solids and butter. The solids are further ground, blended, and finally tempered to produce the smooth chocolate or ground and blended into cocoa powder. • Cocoa butter, cocoa solids, chocolate liquor and chocolate are all made from cacao beans. • A cacao tree typically produces about 40 pods annually. Seven to 14 cacao pods are needed to produce one pound of dry cacao beans. And, about 400 cacao beans are required to make one pound of chocolate. • Many differentiate cacao as referring to the plant and products made from non-roasted seeds. This includes a cacao powder made by cold pressing non-roasted beans. Cocoa usually refers to products made from roasted seeds, and includes the hot drink made from cocoa powder as well as products made from cocoa butter. • Africa grows the majority of the cacao grown today. • It is estimated that the Mayan civilization in Mexico and Central America first cultivated the Cacao tree in 250 to 900 CE, though it is likely that it has been consumed by humans since 600 to 200 BCE.
    [Show full text]