Celebrating cocoa

Cacao is the name used when referring to the tree and plants that bear the cocoa pods, cocoa is any by-product of the cacao plant. On July 7 we celebrated World Chocolate day. Today in Trinidad and Tobago we produce some of the finest cocoa and chocolate in the world, largely due to our Trinitario cocoa. A hybrid cocoa variety which was born out of necessity to create a hardy plant that could withstand the effects of disease and to some extent weather.

Cacao trees are not indigenous to TT, the Spaniards introduced the criollo cocoa plant to TT in 1525. Large-scale cultivation began in the 18th century during which time Trinidad supplied 20 per cent of the world cocoa, by 1830 we became the world’s third largest producer of cocoa. Soon thereafter natural disaster struck together with witches broom disease; competition from other world producers; decrease in the labour force drove the price down which led to a marked decrease in production. Recovery slowed to a crawl. (Frances L Bekele, 2003 ).

Venezuelans brought the forastero plant onto the island, soon thereafter the criollo and forastero were inter-bred to produce the now world famous Trinitario cocoa.

Today, Trinidad’s cocoa once again has risen to worldwide acclaim largely because of our Trinitario beans. There are now several established cocoa estates on the island which produce several brands of local artisan chocolate and cocoa bi-products which rank amongst the world’s best.

Swapping out imported cocoa products in favour of our local cocoa will bring a whole new dimension to your chocolate-flavour profile resulting in an ultimate chocolate experience. Give it a try soon!

Super fudgy brownies

1 cup /8ozs unsalted butter

4 ozs bittersweet or semisweet Trinidad chocolate, roughly chopped

½ cup Trinidad cocoa powder, unsweetened

4 eggs, large

1 cup granulated sugar

1 cup firmly packed brown sugar

1 tsp vanilla

1 cup all-purpose flour

Preheat to 350°F. Line a 13x 9x2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang).

Combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted, stir in cocoa powder.

Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla whisk until smooth. Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is smooth.

Pour the batter into the prepared pan. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack.

Cut into squares.

Servings: 24 2-inch brownies

Red velvet cupcakes

2½ cups all-purpose flour

1½ cups granulated sugar

1 tsp baking soda

1 tsp salt

2 tbs Trinidad cocoa powder, unsweetened

¾ cup vegetable oil

1 cup unsweetened yoghurt

2 tbs red food colouring

1 tsp white vinegar

1 tsp vanilla

2 eggs

Preheat oven to 350F.

Grease and line 2 8-inch layer cake pans or line 24 cupcake pans with liners

In a mixing bowl, stir together flour, sugar, baking soda, salt, and cocoa powder.

Combine oil, with yoghurt and colouring and vanilla. Add to dry ingredients and stir,

Beat eggs and add last. Stir well.

Spoon into cupcake tins or cake pans.

Bake for 18 to 20 minutes for cupcakes, 35 minutes or layer cakes

Frost with cream cheese frosting.

Makes 2 cakes or 24 cupcakes.

Cream cheese frosting

1 lb cream cheese, room temperature

⅔ cup butter

2½ cups icing sugar, sifted

1 tbs milk or sour cream

Cream butter with icing sugar until creamy, add cream cheese and stir to a creamy consistency, add a few drops of milk at a time if needed to bring batter to a spreadable consistency.

Frost cake. Will frost and fill 2 9-inch round cakes or one 9-inch by 13-inch cake, or 24 cupcakes.

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