巧克力的诞生+Chocolate+Production

巧克力的诞生Chocolate Production

关键词：巧克力的诞生Chocolate Production

巧克力的诞生Chocolate Production

的确如此，可可豆——世界上最美味的甜品巧克力的主要原料——是苦的。这就是为什么直到18世纪，一些部落还只是吃带甜味的鲜可可果。他们要么把珍贵的可可豆当作废物丢弃掉，要么把它当作一种特殊的“货币”进行流通，阿芝台克人即是如此。只有在世界上最热的区域，可可树才可以生长得枝繁叶茂。它的结果期主要在五月、十月或十一月，而收获期也大约在这一期间。

Yes, the cocoa-bean -- the heart of the sweetest delicacy in the world -- is bitter. This is why, u p to the 18th century some native tribes ate only the sweetish flesh of the cocoa fruit. They reg arded the precious bean as waste or used it, as was the case among the Aztecs, as a form of currency. The cocoa tree can flourish only in the hottest regions of the world. The main fruit sea sons are in May and in October/November, and it is usually at these times that the crop is harv ested.

■可可的品种The Varieties

所有不同种类的可可，都可以被划分为两种截然不同的大类：克里奥洛可可和福拉斯特洛可可。最纯正的克里奥洛可可树主要分布在厄瓜多尔和委内瑞拉。这种可可豆的质量要高于福拉斯特洛可可豆。克里奥洛可可豆突出的美妙、温和的芳香使之成为生产高档巧克力的必备之选。然而它的产量只占世界可可豆总产量的10％。90％的可可豆属于福拉斯特洛可可这一大类，其中包含很多杂交品种。福拉斯特洛可可主要出产于西非。

There are two quite different basic classifications of cocoa, under which practically all varieties ca n be categorised: Criollo and Forastero cocoas. The pure variety of the Criollo tree is found mai nly in its native Ecuador and Venezuela. The seeds are of finer quality than those of the Foraste ro variety. They have a particularly fine, mild aroma and are, therefore, used only in the producti on of high-quality chocolate and for blending. However, Criollo cocoa accounts for only 10% of th e world crop. The remaining 90% is harvested from trees of the Foras tero family, with its many hybrids and varieties. The main growing area is West Africa.

■可可的收获The Harvest

可可果在被采摘下来后，要立即进行处理，以免腐化。当可可果被打开，无论是在丛林，还是在收集场所，发酵都在无时不刻地进行着。

Immediately after harvesting, the fruit is treated to prevent it from rotting. At ferme ntation sites eit her in the jungle or at, collecting points, the fruit is opened.

■发酵Fermentation

发酵过程对可可的品质起到了至关重要的作用。不同的发酵技术则取决于可可原产地的不同技术。

The fermentation process is decisive in the production of high quality raw cocoa. The technique varies depending on the growing region.

■脱水Drying

发酵后，可可中仍含有过多的水分（约为60％）。其中大部分水分要被去掉。把可可豆铺在露天的地面上进行脱水是最天然的做法。大约过一周左右，可可中的部分水分就会被蒸发掉。

After fermentation, the raw cocoa still contains far too much water; in fact about 60%. Most of th is has to be removed. What could be more natural than to spread the beans out to dry on the sun-soaked ground or on mats? After a week or so, all but a small percentage of the water has evaporated.

■可可产区The Cocoa Producing Areas

可可产区都位于赤道附近，并以南北回归线为界限。湿热无风的热带雨林气候为可可树的生长提供了良好的环境。最古老的种植园位于南美洲的北部地区。墨西哥、委内瑞拉、厄瓜多尔都被认为是可可的原产地。之后，可可的种植向南扩张。主要扩展到了巴西。上个世纪末，可可种植扩张到了西非赤道区。现在，象牙海岸、巴西已成为可可豆的主要产区。加纳，曾经是最重要的生产国。但由于种植园老化，正在失去其昔日的重要地位。尼日利亚和喀麦隆也在步其后尘。东南亚的一些岛国，可可的种植历史也十分悠久，但极少出产高品质的可可豆。

These all lie in the vicinity of the equator, and are bounded to the north and south by the Tropi cs of Cancer and Capricorn. This region of tropical rain-forests, with its moist, windless climate a nd constant warmth provides ideal conditions for the growth and well-being the cocoa tree. The o ldest plantations are in the northern areas of South America; for, after all, Mexico, Venezuela an d Ecuador are regarded as the original home of cocoa. At a later date the cultivation of cocoa s