In Search of Cocoa’s Genome

Recently, Mars, Inc., one of the largest privately held confections manufacturers in the US, The U.S. Department of Agriculture and IBM joined forces to map the DNA sequence of the cocoa tree.

Due to an increase in global demand, the fragile nature of the cocoa tree and the ferocious appetite of fungal diseases, such as Witches Broom and Frosty Pod Rot, weakening or eliminating various cocoa tree strains, cocoa has become the new “Gold”. Cocoa, the foundation of a $5 billion dollar chocolate industry, is currently trading on the stock exchange at a 28-year high. To quench a world-wide thirst for chocolate, a task force was formed consisting of $10 million in funding, advanced technology, scientists and agriculturalists to identify the cocoa tree’s DNA sequence to improve overall cocoa quality and create healthier crops with higher yields.

With the establishment of a research facility in Davao City, the largest city located on the Philippine island of Mindanao, and the use of a 24-hectare (59.31 acres) cocoa plantation located within the Malagos Garden Resort, the Philippines is designated ground zero for this research project. Currently ranked eighteen in global cocoa production, the Philippines is looking to increase their footing in the cocoa industry. Over the next five years, the task forces hopes to safeguard for the world’s cocoa production as well as assist in eliminating the tree’s estimated $700 million annual expenses due to fungal disease infestation.

Paradise in a Travel Cup

For some reason, I decided to make hot chocolate from scratch 15 minutes before I was suppose to walk out the door to start my commute to work. The theme of this hot chocolate masterpiece is…tropical.
To start this project, I selected Valrhona Cocoa Powder from France. Valrhona’s deep, reddish brown unsweetened cocoa powder is exceptionally fragrant and makes a wonderful cup of hot chocolate. Since the “Best By” date was April 2008, it was in my retail “expired” products box for me to create something, donate or discard. From there, I browsed the refrigerator for more inspiration. I pulled out a carton of Half-and-Half and a lemon. However, I needed a something to counter balance the lemon…LIME! Darn, no lime. But I had something even better…Key Lime and Myer Lemon Margarita Mix. The blend of Key Lime and Myer Lemon juice lacks alcohol, yet the flavor is intense.

The base of the recipe is as follows:
6 oz Half and Half
2 tsp Valrhona
Key Lime and Myer Lemon Margarita Mix
Sugar

Due to my time constraints, I planned on making only one formulation with 1 tbls of Key Lime and Myer Lemon Mix and 2 tbls of Demerara Sugar. However, after taking a sip of my masterpiece, I thought to myself, “too sweet.” Although I used Demerara Sugar, other sugars are fine. So, I elected to try to another formulation with less sugar.

The second recipe contained Half-and-Half, Valrhona, 1 tbls of Key Lime and Myer Lemon Mix and 1 tbls of Demerara Sugar. I planned on sharing this recipe with my friend that receives the many benefits of my hot chocolate escapades.

After creating two rounds of hot chocolate in my trusty double boiler, I poured the mini hot chocolate masterpieces into travel mugs. Too impatient to wait until I arrived at work, I snuck another sip. What a wonderful blend, but something was missing? Considering I hit the road 10 minutes late, I arrived at work on time and placed my friend’s hot chocolate on her desk. Since she had yet to arrive to the office, this will be a nice little surprise. I hope.

Without a hitch, she was in my office a few minutes with a coffee in one hand and my hot chocolate in another. How dare she bring coffee into my office :>. A discussion began over the newly minted recipe. She enjoyed the creaminess of the blend and the overall flavor. I mentioned how I thought my recipe was too sweet. She thought the sweetness was just right with one 1 tbls of sugar, but the recipe could use a little more tang from the Key Lime and Myer Lemon mix. I agreed. Too bad I am out of margarita mix to reconfirm our new findings. As for that mug of coffee, she was frowning while sipping it. After a blast of a zesty hot chocolate, nothing could compare.

Hot Chocolate on the Ballot

Whenever a mixed bag of Hershey's candy bars was around, I was the lone strange child looking for the "Special" Dark Chocolate candy bars. I promise you each bag had only two of those "Special" Dark Chocolate mini candy bars which always irritated me.

With that in mind, I was wondering how many people prefer dark hot chocolate vs. the milk hot chocolate? Or other types of hot chocolates?

I posted a one question survey on my blog to get your thoughts. Click to complete the hot chocolate survey.

Thanks for your feedback!

White House Hot Chocolate

In honor of Independence Day, here is Laura Bush's White House Hot Chocolate recipe:

Ingredients:

• 6 tbls Unsweetened Cocoa
• 6 tbls Sugar
• 2 1/2 c Milk
• 2 1/2 c Light Cream
• 1/2 tsp Vanilla (or more)
• Pinch of Salt
• Pinch of Cinnamon Powder (optional)
• Whipped Cream
• Orange Zest

Preparation:

Mix cocoa, salt, and sugar. Add milk. Heat to dissolve. Add light cream, cinnamon and vanilla.

Heat to just under boiling.

Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.

Happy 4th of July!!

Mix Up Another Please

Watch out Canada! Giles & Posners and Cadbury (the British chocolate company known in the USA for their chocolate egg Easter commercial and the cute little yellow chick) are teaming up to launch a chic new hot chocolate machine. The new machine referred to as The Hot Chocolate Drinks Maker is one of many new products the duo expects to launch this Fall in the Canadian market.

Personally, I am a little jealous right now. I love my Cocoa Latte Maker, but I can’t wait to see what this machine has to offer! It appears I will be browsing Canadian online stores this Fall for my own Hot Chocolate Drinks Maker.

P.S. Is it too late for a name change?

Australia enters the field

A group of scientists and food experts are working hard to carve a niche in the ever growing chocolate industry. Horizon Science, a subsidiary of Cocoa Australia, has a trial plantation of 1,200 4-year old cacao trees in Mossman, Australia. Mossman is approximately a 31 hour drive from Sydney and 34 hour from Melbourne

Since Australia has the perfect climate to grow and harvest cacao along with millions of dollars set aside to invest in this budding venture, Australia hopes to take a bite out of Africa’s cacao production stronghold. Horizon Science plans to produce chocolate for the “couture” chocolate market.