Chocolate originates from the bean (or seed) of a tree that grows in tropical areas of the world. This tree is called a Cacao tree and is predominately found in countries within 10-20 degrees latitude of the equator. The trees need warm, humid weather and loose, rich soil. They like shaded sunlight. Since cacao trees prefer shade, banana trees, rubber trees or coconut palms are often planted beside the cacao tree in the orchards.
The Cacao tree forms large seed pods. Inside the pods are the beans (or seeds) which eventually become the basis for chocolate. It takes 5-6 months for the cacao pods to develop. The trees are generally harvested twice a year, but can be harvested throughout the year.
These pods are cut off from the tree with a machete and then the beans are separated from the pod. With the exception of our Mexican Nibs these beans are then laid out on a flat surface, covered with banana leaves and allowed to ferment.
As the seeds ferment they go from a light off-white color to a purplish color to a
dark brown color and they also become wrinkled.
The Mexican cacao beans that Wilderness Family Naturals imports are kept at low temperatures, and are not fermented. The Philippine cacao nibs are fermented for about 2-3 days.
The whole cacao beans are now ready for shipment once the shells are removed. Each bean is then pealed by the consumer before it can be eaten. The thin peal is similar to a peanut shell and is easily removed. Many people enjoy eating these whole beans. They are a little larger than Almonds. The unpeeled cacao beans take a little time to peel, but once peeled they can be used the same as cacao nibs.
If nibs are required the whole cacao beans are then chopped into nibs. The outer peeling, along with the seed shell, is removed from the inner seed. The result is a delicious cacao nib that does not contain any dairy, sugar, or additives.
Peeled cacao beans or cacao nibs both are a nice chocolaty addition to smoothies and grind easily in a coffee grinder.
