In my previous post, I talked about the particular growing conditions and habit of the cacao tree.  Next I’d like to share the details about the processing of the cacao beans – and how it is transformed into one of my favorite desserts.

Theobroma cacao tree with mature pods; Creative Commons photo courtesy of Christopher T. Cooper

Once a tree begins producing pods (usually between an age of two to six years), there are many steps involved to produce the chocolate that we see at our local retailers.

First, pods are harvested from the tree: they are individually cut off with machetes.  Then, the pods are cracked open, exposing the beans, which are encased in a slimy pulp.  The beans are spread out between large leaves so they ferment, which takes five to six days.

Coco beans layed out to dry in the sun; Creative Commons photo courtesy of Steve DeVries from www.chocolateincontext.blogspot.com

The beans are then dried in the sun for one to two weeks.  After that, they are roasted for a couple hours to develop the flavor.

Roasted coco beans; Creative Commons photo courtesy of Wikimedia Commons

A process called winnowing follows, to remove the outer shells.  Next, the nibs are ground into a liquid, refining the mixture by removing the remaining husks.  At this stage, other ingredients are added in such as sugar, milk, and vanilla.

Chocolate melanger mixing other ingredients into the chocolate, such as milk powder, sugar and vanilla; Creative Commons photo courtesy of Sanjay Acharya taken at Ghiradelli Square in San Francisco; from Wikipedia.org

A process called conching further refines the chocolate by breaking down the cocoa and evenly distributing the cocoa butter within the dry cocoa.  The longer the conching process, the higher quality the chocolate’s taste and texture become.  Low-grade chocolate may be conched for as little as 6 hours.  Higher quality chocolate may be conched for two or three days.

There are several large companies such as Ghirardelli, Lindt, Peter’s and Hershey’s who have developed their own manufacturing process to create their signature product.  They select the blend of cacao beans and use specific methods of roasting and conching to create a unique taste.  Smaller chocolate businesses then purchase bulk chocolate from these companies.  Encore Chocolates uses Peter’s chocolate for their hand-made truffles, clusters, and molded creations, like three-dimensional bunnies that hop right off the shelf at a rapid pace this time of year!

Encore Chocolates' hand-crafted bunnies ready to be packaged; photo courtesy of Encore Chocolates

While chocolate seems to have a ubiquitous presence in our culture, there are an amazing number of specific factors that are essential for producing the final product.  Considering the fragile environmental conditions that the cacao tree depends upon, from the rainforest climate to its reliance on the midge to pollinate its flowers, to the diseases that threaten the cacao tree, it’s amazing that the harvests still produce enough chocolate today to meet the world’s demand.  Once this precious tree produces fruit, the labor-intensive steps involved from pod to finished product are quite remarkable. Chocolate does seem like an affordable luxury indeed. As our impact on the natural world grows, as economies shift, and as our climate changes, it will be interesting to see what the future of chocolate will be.

The post The Horticultural Side of Chocolate: From Harvest to Dessert appeared first on Scott Arboretum & Gardens.

The wave of warmer weather, the exploding cherries and magnolias, and the smell of the breeze are all welcome signs of spring. This time of year also makes me think of chocolate.  With Easter around the corner and those brightly colored Cadbury Eggs and Peeps showing up in stores, the season for sweets is upon us!

Nancy Stiebitz, owner of Encore Chocolates in Rochester, New York gave a chocolate workshop at the Scott Arboretum. photo credit: L. Stiebitz

At the end of February, Nancy Stiebitz, owner of Encore Chocolates in Rochester, New York gave a two-hour chocolate workshop at the Scott Arboretum.  Nancy has been making and selling chocolates for 25 years and in the past several years has been giving workshops and demonstrations around Rochester.  At the Arboretum’s class, “Cultivating a Taste for Chocolate,” she shared a range of information about this edible and affordable luxury.

Encore Chocolate's "Lotus Bowl." Photo courtesy of Radiant Images

As Nancy’s daughter, I grew up surrounded by delicious smells and an abundance of gourmet sweets.  However, I never really knew much about the horticultural side of chocolate.  For a dessert that has such universal appeal and a ubiquitous presence in our lives, it’s amazing to me how the cacao tree grows, how the pods develop, and how the process turns a bitter seed into a delicious and arguably addictive treat.

Theobroma cacao tree; Creative Commons image from Flickr courtesy of Kai Yan and Joseph Wong

Belonging to the Sterculiaceae family, the theobroma cacao tree has three main varieties that produce fruit to be processed into chocolate.  The Criollo variety is originally from Central America.  This type of cacao tree is low yielding, but produces very high quality chocolate that is rare and expensive.

The majority of chocolate that we consume comes from the Forastero variety.  In fact, 80-90 percent of chocolate that we consume comes from this cultivar.  It is grown mostly in Africa, but also in Central and South America.

The third type of cacao tree is Trinitario, a crossbreed between the Forastero and Criollo.  This variety is mainly cultivated in Central and South America and Asia.  It has the aroma of Criollo and the disease resistance and productivity of Forastero.  The flavor of the cacao beans is not only dependent on the variety, but also on environmental factors: soil, temperature, sunshine, and rainfall.

The cacao tree requires very particular conditions.  For example, it only grows in regions that are near the equator: a band of 10 degrees north and 10 degrees south of the equator, to be exact.  Also, it grows best in the shady understory of dense rainforest, where temperatures don’t drop below 65 degrees Fahrenheit and where there are 80 inches or more of rainfall each year.  Even in these ideal conditions, the cacao tree is prone to disease.

Black Pod Rot; Creative Commons image courtesy of Christopher J. Saunders from forestryimages.org

Three main types of fungal disease impact the cacao tree: frost pod rot, witches broom, and black pod rot.  In a recent year, 80% of the cacao tree crop in West Africa was lost due to black pod rot.  West Africa is the number one producer of cocoa beans, so this crop damage translated to several hundred million dollars in lost revenue.

In the wild some trees may reach 40 feet in height, but on plantations, they are pruned to 20 feet or shorter to simplify harvesting.  A young tree can produce pods as young as two years old, but most do not fruit until they are six years old.

Cacao flower; Creative Commons image courtesy of B. navez from Wikimedia.org

Another interesting fact about the cacao tree is that the flowers grow directly out of the trunk.  The blossoms are the size of a nickel, and the tree produces blossoms year around.  The flower has a very intricate structure, and in fact is pollinated by only one type of insect: the midge.  This tiny fly is smaller than the head of a pin.  Even though the cacao tree produces hundreds of flowers each year, only about one to three percent of flowers pollinated and develops into pods.

Not surprisingly, this tiny insect does not like plantations – it thrives in the rainforest environment where there are rich layers of forest litter and more dynamic ecosystems than on plantations.

Theobroma cacao pod; Creative Commons image courtesy of Dan L. Perlman from EcoLibrary.org

Once the cacao flower has been pollinated, the pods develop, usually reaching 6 to 12 inches.  Each cacao tree produces about 30-40 pods.  Within each pod, there are approximately 40 beans.

Interestingly, the pods never fall from the tree naturally: animals chew them off so that they can get to the sweet pulp inside the pod, or humans harvest them for processing.  On plantations, there are usually about two harvests a year.
Stay tuned for Part II: an overview of the process that makes the fruit from this tropical tree into a delicious treat that can be found in grocery stores, specialty shops and in Easter baskets.

The post The Horticultural Side of My Favorite Dessert: Chocolate appeared first on Scott Arboretum & Gardens.

The November issue of Gardens Illustrated featured a plant profile on Sorbus.  This genus includes about 100 species of trees and shrubs, which go by a variety of common names such as mountain ash, rowan, and service tree.  While the magazine highlights the many desirable traits of Sorbus, such as their multi-season appeal, this genus thrives in the United Kingdom but does not do well in Pennsylvania due to the heat and humidity of our summers.  However, there is one species of Sorbus at the Scott Arboretum that does succeed in this climate: Sorbus alnifolia.

The attracitve white flowers of Sorbus alnifolia. photo credit: T. Rounsaville

Commonly known as Korean mountain ash, S. alnifolia shows off gorgeous characteristics year-round.  In April and May, it produces beautiful white flowers.  From September through November, this tree stands out with stunning fall color of vibrant red, deep orange, and yellow.  Clusters of red fruit attached to pedicels persist throughout the winter months, showcasing an impressive bounty of berries.

Red berries of Sorbus provide winter interest in the BioStream. photo credit: L. Stiebitz

Hardy in Zones 4 through 7, this particular species is more resistant to the diseases that often impact Sorbus such as fire blight and leaf spot.  In fact, Sorbus alnifolia has been deemed a Gold Medal plant by the Long Island Gold Medal Plant program.  Korean mountain ash is also planted along the streets of Swarthmore.

Sorbus alnifolia was previously featured in the Plant of the Week posts by Josh Coceano.  Here you can see its showy fall color and attractive fruit.

Sorbus alnifolia in fruit. photo credit: J. Coceano

Korean mountain ash does best in well-drained soil and prefers full sun.  With a moderate growth rate, it can reach a height of 40 to 50 feet.  At the Scott Arboretum, you can see this gorgeous gem of a tree situated between the Biostream and Willets Residence Hall.

The post Sorbus alnifolia appeared first on Scott Arboretum & Gardens.

Pereskia aculeata 'Godseffiana' adds a pop of color to this summer container around the Cunningham House. photo credit: L. Stiebitz

One of my personal favorites is the Pereskia aculeata ‘Godseffiana,’ which provides a golden yellow-green accent to the color palette around the Cunningham house.

Impatiens repens fills out this container with Colocasia 'Blackwater'. photo credit: L. Stiebitz

In the Terry Shane teaching garden, the Impatiens repens is also filling out beautifully, providing a dense, low layer of trailing texture to this container’s focal point: Colocasia ‘Blackwater’.

The vibrant color of Canna Tropicanna. photo credit: L. Stiebitz

In the Cosby Courtyard, the Canna Tropicanna® has large unfolding leaves of vibrant color that stands out even from a distance.

Alternanthera 'Red Carpet' displays an eye-catching array of colors. photo credit: L. Stiebitz

The Alternanthera ‘Red Carpet’ is another eye-catching combination of reds, purples, yellows and greens a fantastic display of deep, royal colors in these containers.

Available at the Scott offices and for download are free copies of a brochure listing all of the plants in each of the containers around campus.  This is a comprehensive guide and helpful resource for arboretum visitors and home gardeners.

The post Flourishing Summer Containers appeared first on Scott Arboretum & Gardens.

Tillandsia xerographica, Aechmea 'Patricia'

A vast selection of unusual, vibrant tropical plants will overflow from the Wister Center May 21-22 as the Arboretum hosts its first Unusual Annuals and Tropicals sale.  An array of bromeliads, elephant ears, succulents, ferns, vines, begonias, and cannas are just a few of the plants that will be available, providing a prime opportunity to add outstanding colors and textures to your home garden and summer containers.

One of the highlights of the sale is the selection of bromeliads, including Aechmea blanchetiana ‘Orangeade’, Aechmea lueddenmanniana ‘Mend’, and Aechmea penduliflora.  Aechmea blanchetiana grows in the wild in Brazil’s Atlantic forest ecosystem and prefers full sun and regular watering.  With potential to reach 3 feet tall and 3 feet wide, this showy tropical also attracts bees, butterflies, and birds.

Aechmea lueddenmanniana has gorgeous arching foliage with a stripe of pinkish-orange along the center of each leaf.  It produces a tall spike of lavender flowers which develop into white berries that can last through the summer season and gradually turn purple. This plant is hardy and also freely produces pups after flowering.

The sale will also feature more than a dozen species of Tillandsia, commonly known as air plants.  If you are seeking ideas for unique digressions from traditional summer planters, consider creating a grouping of epiphytic Tillandsia.  They can be mounted on wood, bark, cork, porous rock, in loose sand, or on any surface that retains moisture.  The long, slender foliage bursting from the center of these plants provides eye-catching forms.  They do well with moderate shade and are slow-growing which makes them easy to manage.

Tillandsia capitata

These hard-to-find tropicals create instant impact in containers and landscapes, adding exotic accent to your outdoor designs.  For a look at examples of how the Scott Arboretum uses tropicals in container arranging, check out the “Burle baskets” hanging in the Terry Shane Teaching Garden.  These large baskets contain a bountiful assortment of tropicals that flow 360 degrees around the basket.

The sale will be on Saturday, May 21 from 10:00-12:00 (Members only) and general admission from 12:00-3:00.  On Sunday we will be open from 10:00-2:00.  New members who join the Arboretum will be eligible for early shopping on Saturday and will receive a $10 voucher that can be used to purchase plants.

Neoregelia 'Fireball'

The post Tropical Sale Preview appeared first on Scott Arboretum & Gardens.

Looking for new ideas for summer containers?  In mid-May, the Arboretum will be putting out lush hanging baskets of tropicals.   Named “Burle basket” after the renowned Brazilian landscape architect Roberto Burle Marx, these baskets are a creative way to make an impressive, three-dimensional impact with tropical plants.

The base of the structure is a wire frame, in either a half sphere or conical shape.  The frame is then filled with sphagnum moss, which effectively retains the moisture for the plants.  Next, a good quality, moisture retaining soil is added.    When placing the plants, it is best to start at the bottom of the basket and work your way up towards the top.

There are limitless possibilities for arrangements.  We used different types of Begonias, Xanthosoma (elephant ears), Peperomia, ferns such as Nephrolepis exaltata and various kinds of bromeliads, which add accent color.  To maximize the beautiful cascading qualities of these tropical baskets, we recommend using trailing plants such as Cissus or Tradescantia.  One of my favorite ornamental plants, Cyperus alternifolia, is also great for adding height and texture.

The Unusual Tropicals plant sale May 21-22 will feature an array of bromeliads, elephant ears, succulents, ferns, vines, begonias, cannas, and other rare finds — an inspiring selection for creating your own bountiful Burle Basket.

The post Making Burle Baskets appeared first on Scott Arboretum & Gardens.