Cocoa

Cocoa is the result of fermentation and drying cocoa seeds or cocoa tree and is the main component of the chocolate. The scientific name is Theobroma cacao tree, which in Greek means "food of the gods".
The name "chocolatl" we owe it to the Aztecs and Mayans were who began to organize cocoa plantations. It was then considered an elite product and were attributed energizing and aphrodisiac properties.
The cocoa is a tree that needs moisture and heat to grow and as a curiosity, commenting that its fruits grow directly from the trunk and older branches, made quite unusual.
Cocoa bark is rough and up to 4 cms.de thickness, inside is a pink pulp, viscose and enclosing edible fleshy white grains forming a row. These grains (30 to 50) are the cacao beans, bean-shaped. Its flavor, in this raw state, is very bitter. From the collection of grains, begins the long process of drying, fermentation and other transformations to get the delicious chocolate.
There are different varieties of cocoa, mainly distinguish three, Creole, the stranger and the Trinity. Mainly grown in Central America, South America, Africa (West) and Asia.
Uses of cocoa
Cocoa course multiple products are obtained, but what interests us is the chocolate comment for their usefulness in the kitchen.
We usually associate with making desserts but cocoa has many other uses in cookery: to prepare savory dishes, adding flavor to sauces, pasta and meat in general (in this case you must always choose chocolate that has a cocoa percentage of at least 70%).
Nutritional properties of cocoa and its benefits
Moderate consumption of chocolate is very beneficial to health. For starters, the body tends to produce a sense of well-being, as it has stimulant properties due to phenylethylamine (PEA) contains. This is a substance belonging to the family of amphetamines that causes a state of euphoria and well-being in the brain. Therefore, chocolate is recommended for people who suffer a broken heart, are sad, depressed, etc.. And the body tends to "ask" chocolate in autumn and winter, in times of low morale.
Also chocolate contains alkaloids such as caffeine and theobromine, which excite the nervous system, making us more "awake" and active (although coffee and tea contain a higher proportion of alkaloids).
Energy is a food, it must be borne in mind that to counteract the bitter taste of pure cocoa are used variable amounts of sugar, which increase the calories.
It is also a rich source of antioxidants because it contains flavonoids. This substance helps fight heart disease and cancer and protect the body from cell damage and aging.
Even seeing all the benefits of cocoa, which is also rich in magnesium, iron, vitamin C and fiber, we must take into account that people who suffer from obesity, diabetes and problems with migraines and chronic constipation should avoid its consumption in the possible.