The original home of the cacao tree isn’t exactly clear. However, wild cacao tress grow in Columbia to this day, and may have been introduced to the rest of the region by the Olmecs who first cultivated cacao trees for their beans around 1500 BC. Subsequent Early American cultures took up the practice of farmings, and white chocolate contains only cocoa butter. 

Because of the consumption of dark chocolate and other cocoa products world wide, there is a high demand for cocoa beans. But this demand has a dark side. Cacao trees share the same kind of habitat as most of the delicate rainforests on the planet. Since many of these forests grow in economically poor areas, virgin rain forest is often cleared in order to create more cocoa plantations. Additionally, child labor is often used for both harvesting and processing the beans.

Proposed legislation promoted by reputable cocoa producers and greater publicity of these problems has lead to recent changes in the way cacao tress are raised: some plantations now inter-mix their plantings into current forest growth and fair trade incentives are increasingly available to farmers who do not use under age labor in their farms. Both farmers and manufacturers are working to create a reasonable balance between chocolate lovers, the industry and the local culture. These changes will hopefully ensure that when you bite into a rich, delicious piece of chocolate, you’ll only feel guilty if you are breaking the rules of your diet!

Texas Chocolate Frosting Recipe :

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs – Beat Well

Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar – Quickly

Use 2, 9″ Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Preparation:
Add to pudding and beat well. Spread between layers and on top and sides. Sprinkle with coconut.