What is the (physical and chemical) composition of cocoa beans, butter, mass and powder?
The physics and chemistry of cocoa beans and cocoa products are very complex, changing throughout the life of the bean, depending on the processing it receives. The following gives an indication of the changes in the bean through its life, together with some references that give further detailed information on the physics and chemistry of cocoa beans. Cocoa beans Cocoa beans are the seeds of the tree Theobroma cacao. Each seed consists of two cotyledons (the nib) and a small embryo plant, all enclosed in a skin (the shell). The cotyledons store the food for the developing plant and become the first two leaves of the plant when the seed germinates. The food store consists of fat, known as cocoa butter, which amounts to about half the weight of the dry seed. The quantity of fat and its properties such as melting point and hardness depend on the variety of cocoa and the environmental conditions. The seeds are fermented, which causes many chemical changes in both the pulp surrounding the s
