Maybe you dream of a pure Criollo, while dismissing Forastero as the cheap stuff used by the big manufacturers. Nacional cacao is the rarest cacao in the world, and possibly dates back as much as 5,300 years in the land that is now called Ecuador. They can grow in different places around the world with different soil compositions, rainfall or sunlight, but a Granny Smith will always taste pretty tangy and sour, while a Golden Delicious will always retain its sweetness and be pretty easy to eat. Actually no, they get it right away. In Europe, bittersweet chocolate is simply known as dark chocolate. What excites us most is that as soon as you receive your CocoTerra chocolate maker, you can have total control over the ingredients in your chocolate, and therefore, total control over the flavor of your chocolate. Both the criollo and forastero variety originated in the Amazon basin. Made from 47.5% cacao content and 26.3% milk, ruby cacao has flavors of intense fruitiness and fresh sour notes. Legend has it that on the island of Trinidad a majority of the plants, including the Criollo cacao trees died in the 1720s. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador.4. The complications began about a hundred years ago. When stored properly, ruby cacao can have a shelf-life of about 12 months. In Nicaragua, we found five different varieties on or near a farm we later bought in Northern Nicaragua. There are four main types of cacao beans used in making chocolate: Forastero, Trinitario, Criollo, and Nacional. If yes, then is terroir just romanticism? How do you see single-variety cacao in the current market? All chocolate is produced from the seeds (i.e., beans) of the cacao tree (Theobroma cacao). We consume chocolate for the pure pleasure of it. And flavor is its most important component.. Earthy and grassy notes are another feature found particularly in Nacional cacao from Piedra de Plata, which sometimes moves into the woody realm of oak, pine, even eucalyptus. t-cacao-specialty-aged. Let me begin by saying that cacao has changed my life. This is a Complejo Nacional cultivar at a farm in Calceta. People often use the two terms interchangeably. In order to gain new insights into the reasons that motivate farmers to adopt certain Theobroma If you are a chocolate maker or enthusiast, cacao is very similar to wine and coffee. There are actually over ten varieties of cacao but most people consider there to be three main types: Forastero, the robust and most widely grown; Criollo, the higher quality but more expensive and finally Trinitario, the hybrid of the other two. You can select particular recipes to make white, milk and dark chocolate that highlight the flavor characteristics that you desire. Tempering involves cooling the chocolate to just the right temperature while stirring it in just the right way to start proper crystallization of the liquid chocolate. When we began our cacao journey in 2007, we had to invest a lot of time, money and efforts upfront. Based on our 14 years of experience growing cocoa, we found that genetics is the biggest and most controllable factor of all. Hu's focus is on natural, organic, unprocessed, and just healthy ingredients. (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229.8. Microwave the chocolate in 15-second intervals, stirring with a spatula after each blast. The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. Our Chief Chocolatier Diana Cruz will keep experimenting with our single-variety cacaos, roasting, grinding and conching in different machines, ovens and equipment to explore all the possible nuances and interpretations of our beans. And their Dark Chocolate collection is no different. Pack your taste buds for a culinary journey through space & time. The last step in chocolate processing is conching. Nowadays this chocolate is more often used in baking than the traditional unsweetened chocolate. doi:10.1007/ s11295-008-0196-3.2. In the late 1800s and early 1900s, it is surmised that all cacao grown in coastal Ecuador was 100% genetically-pure Nacional[1]. Variety plays a strong role in determining flavor and aroma. But despite all these different environments, we can only detect slight changes in the flavor of our Mayan Red cacao, which stays incredibly consistent. Rather, it is a term used to describe a group of cacao cultivars which most likely originated in the island of Trinidad during the 1700s through early 1900s. These raw products keep the living enzymes (the good stuff) in the cacao. According to a study by representatives from the European Union, Complejo Nacional cultivars currently represent 25% of Ecuadors cacao production, although theyre rapidly losing ground to CCN-51. The cacao beans along with the pulp (also known as baba) are extracted by hand and placed in piles or bins for fermentation. Criollo beans require just a little fermentation and short roasting to draw out the flavors. [20100330]. The Four Cacao Types 1. Single-variety cacao is achieved thanks to grafting, where you join your desired variety (scion) to an existing tree (rootstock). One cold weather event or a dry spell and the tree wont produce fruit or might even die. The Near Extinction of Ancient Nacional Cacao, Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata. Again, only when you study a homogenous batch of cacao beans with the same genetics you can collect accurate data for better protocols and techniques. Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. Essay on Evolution of Cacao: Theobroma cacao or simply cacao is a native plant of the Western Hemisphere, more precisely of tropical South America, where it was grown most abundantly in the Central American lowlands and also in the valleys of Amazon and Orinoco . Varieties of Cacao 3. This trendy new type of cacao is great for creating bold, fruit-forward chocolate treats and colorful Instagram-worthy chocolate confections. (2011) La Revolucin del Cacao CCN-51 en el Ecuador. First discovered in Mexico and used by the Mayans. HARVESTING, FERMENTING AND DRYING Cacao trees produce large fruit pods that grow on the trunk of the tree. Its genetic composition is: 1.1% Nacional, 45.4% IMC, 22.2% Criollo, 21.5% Amelonado, 3.9% Contamana, 2.5% Purs, and 2.1% Maraon[7]. 4. One of these eleven cacao varieties is called Nacional, which is native to Ecuador and is generally regarded as the most coveted cacao variety in the world. Main Takeaway. The entire fermentation process takes about a week, during which the cacao beans are mixed and turned to ensure even and complete fermentation. Bibamba planted Trinitario on our farm in 2016 in Cameroon. Justice, Fairness, and Great Chocolate for every occasion. Estimated to be over 100 years old. Its productivity is spectacular and its flavor characteristics are poor. It glows a brilliant pink under UV light and is extremely comfy thanks to its fluorescence properties. It is a consistent and reliable producer but the flavor is considered to be rather bland and somewhat acidic. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). The cacao beans all have the same genes, so we can apply the same post-harvesting protocols for a uniform and consistent result every time. A Nacional cacao pod hanging from its tree in Piedra de Plata. SUMMARY The resistance and tolerance to infection with cocoa swollen-shoot virus (virulent strain A) of forty-five and thirty-eight cocoa progenies respectively was estimated using a manual inoculation method. It would be absurd to think of making a great wine without being in control of the flavor of the grapes and grow for variety, for example. This same principle applies to dark chocolate. All cacao varieties have been selected for productivity up to now, because the industry has seen cacao as a uniformly tasting commodity product. 27.5.0 Chocolate . Make sure to read all the way to the end if you want to learn the full story of how chocolate is made, the different flavors, types and as a bonus some great recipes that you can make with the help of the CocoTerra flavor wheel. It's native origin is still a matter of debateHonduras, Venezuela, and the Amazon have all been identified as possibilities. Flavor and aroma characteristics became a lesser priority.The most extreme example of this process was the creation of a cultivar known as CCN-51, which genetically and phenotypically bears almost no relation to Nacional cacao. And not only is each bean different from region to region, but there will be subtle differences within a region from crop to crop and, indeed, from batch to batch. When properly tempereda heating and cooling process that stabilizes and solidifies the cocoa, cocoa butter, and sugar . In many countries, dark chocolate and bittersweet chocolate are used interchangeably. A 100% pure Nacional cacao tree in Piedra de Plata, verified by genetic analysis in 2015. Cacao is considered to be a rich source of antioxidants such as procyanidins and flavonoids, which have been shown to be good for the brain and the heart . Terroir and production methods also play a crucial role in the flavor profile of any dark chocolate. Download Table | List of cacao varieties (and clones) used in the experiment and their source of origin. The first introduction is Tuma Yellow than has a very nice citric fruitiness. After roasting, when the beans have cooled, they are cracked and winnowed, a process of removing the shell and separating it from the meat of the bean. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. Roasted-chesnut hot chocolate with toasted vanilla-bean marshmallows. This is a lot like a roulette in terms of genetics, and the trees will be of an unknown and cross-bred variety. When it comes to chocolate, believe it or not, texture is a spectrum! harvest-origin They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. So, fermentation gives the cocoa beans that chocolate flavor we like so much. . Less than 10% of chocolate produced around the world is made with beans from Trinitario trees. The soil and climate characteristics in which the trees are cultivated significantly influence the chemical composition of the beans and, therefore, the flavor profile. Ancient Nacional tree in Piedra de Plata, DNA-verified to be 100% pure Nacional. The first type of cacao beans is the Criollo. I was introduced to the use of chocolate as medicine in 2016 and since then, have been exploring and learning with the plant in her many . Semi-Sweet Chocolate The Spruce Eats / Julia Hartbeck This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Generally, this is prefered by industrial chocolate manufacturers who desire consistency of flavor from year to year. Fat bloom typically occurs during the making or storing of chocolate. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. The Peruvian Amazon covers 782,880 km and holds a wide genetic diversity of cacaofrom wild, uncultivated varieties to fine flavor origins such as Theobroma. NEW LIMITED EDITION VARIETIES ARE HERE | FREEE SHIPPING OVER $50 (L48) . Semi-sweet chocolate contains at least 35 percent cocoa solids and is assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. And different origins have different cacao varieties, climates, terroir, production practices, and more - which, in turn, all affect the flavor and aroma of the chocolate. THE DIFFERENT CACAO VARIETIES. When wine makers refer to terroir, they often also refer to the particular graft of grape that they use in a region, for example the tempranillo grape from the Ribera del Duero region of Spain, as well as soil and weather, and the particular processing methods of that region. They can taste the great difference from the dull, industrialized chocolate immediately and they also understand what we do with grafting. All chocolate is produced from the seeds (i.e., beans) of the cacao tree (, Criollo is at least 1,500 years old, dating back to Mayan civilization and possibly earlier. The second step: pick a type of chocolate, The fifth step: make some chocolate magic, White chocolate with dried strawberry and raspberry. As mentioned before, our aim is to find more productive farming techniques that can increase quantity while continuing to improve flavors, and being lightyears ahead of big chocolate. And is it a niche or a growing trend? If the chocolate paste is destined to become cocoa butter and cocoa powder, it passes through a large press which separates the cocoa butter from the cocoa solids. Especially Michelin-star pastry chefs are a special breed and dont like to compromise on the materials they use. The genetic interaction of Nacional cacao with these foreign cacao varieties over the course of the next century is what defines the genetic landscape of Ecuadorian cacao today. One of the challenges is that cacao trees require warm and humid conditions that can only be found 20 degrees north and 20 degrees south of the equator. Now, lets talk cacao vs. cocoa! Types of chocolate. Growers of single-variety cacao choose a scientific approach to this raw material. Criollo. What we can offer them is simply the best, purest flavor couverture on the market, bar none. What are the future plans for Xoco Gourmet? This is reflective of the minerals in the soil and the amount of sunlight and water each tree receives. Our flagship collection presented in an elegant hand-crafted wooden box. But the relative levels of each flavor characteristic highly depend on terroir and production methods. The cocoa fruit can be found in different stages of growth at the same time on the same tree: from the full bloom and the wee fruit, all the way to the ripe fruit. The cacao tree produces 250,000 flowers every year, but only 10% of them gets pollinated. Foreign cacao varieties, initially in the Trinitario[2] family of cultivars, were subsequently introduced to Ecuador in response to this crisis." Later in the century, agronomists crossbred different varieties of Cacao and created strains that were highly productive and resistant to disease. As he says: Chocolate is a hedonistic food that people eat just for the pleasure of it. For example, in Europe bittersweet chocolate is simply known as dark chocolate as it also has a deep, darker color. It is estimated that Ecuador accounts for 61% of the worlds Fine Flavour cacao, followed by Peru (15%) and Colombia (12%). But here is one crucial detail that has been always overlooked: what happens at origin is much more than just terroir. The genetic and phenotypic distinctions are informed from the DNA analysis of cacao trees in Piedra de Plata that we performed in partnership with the Heirloom Cacao Preservation Fund, the USDA genetic lab, and INIAP[3]. Mon Fri 09:00 to 18:00 (EST) formId: "3126720a-a316-4d82-a9eb-7dc00b64bcd2" Any reference to Nacional cacao, without further explanation, is a gross simplification of an evolving matrix of genotypes and phenotypes. t-cacao-specialty-aged. aged-origin. Call/Text: +1 (805) 600 8625 Only through DNA sequencing can we reliably tell the parentage of most trees on a plantation. We also want to inspire and motivate you to make your own chocolate at home once you have your CocoTerra chocolate maker! A good example of Heirloom Nacional. If we step aside from chocolate products and mentally travel to the tropical fields where cacao grows, we understand that cacao pollination is truly a miracle process. Who wins the honors for the best cacao variety in the world? At origin, the long-term goal is to develop more flavor varieties and establish more farms. two important cash crops, and different cacao vari-eties. This is what we are now starting to do. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. The pods must be hand harvested so that the trunk isnt damaged which can reduce next years crop. Its easier to think in categories or segments such as the nutty segment of the wheel vs the fruity segment. Evolution of Cacao 2. Each cocoa varieties need individual roasting temperature and time. It is the job of the chocolate maker to properly roast the beans which is no easy task. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. With a mixed batch of different cacao varieties with different genetics, how can you optimize fermentation? But Nacional and Criollo are just as different from each other as Nebbiolo and Merlot in terms of their history, growing conditions, and especially their flavor profiles. Xoco was founded with the vision to significantly increase flavor in chocolate. Some of the more successful cultivars include EET-96, EET-103, EET-515, EET 575, EET-800, and EET-801. Tree genetics and genomes, 5 (3): 421433. Although Madagascar is an important producer of cocoa for the premium chocolate market, the varietal composition and genetic diversity in cacao germplasm from Madagascar, especially in traditional cacao farms, remains . 1. Likewise, the best cacao beans in the world will still yield a poor bar of dark chocolate if the beans were poorly fermented, over-roasted, or adversely effected by any number of other production variables. 1. Heres a brownie recipe that just might make you a believer. Its fame in the global market dates back several centuries, although its ancient origins run much deeper. CCN-51 was developed by an independent cacao breeder in Ecuador in 1965 and released to the public in 1984. They are Criollo, Forastero, and . As expected, getting paid well to grow good cacao also had a domino effect on them practicing sustainable farming and taking care of their land. Trinitario If you are an agripreneur, it's important to know cacao varieties because they respond differently to diseases, some varieties have higher or lower yields, and produce beans with differing flavor profiles. Ancient Nacional sits at the very top of this and every other list cacao in the world, in terms of quality. We plant our single-variety Mayan Red cacao not only in different countries, but also in different zones of the same country. and the arrival of the first Spanish explorers to the continent. As always, make sure to read the fine print to make sure you are getting what you want since there are no labeling requirements on the use of cacao vs cocoa. . We are able to follow the same protocols of fermentation and drying because every batch is made of the same variety. ESPAM is the acronym for the province of Manab's polytechnic university (La Escuela Superior Politcnica Agropecuaria de Manab), which manages an experimental cacao plantation and is arguably the second leading cacao research institution in Ecuador. Additionally, the cacao trees should be planted next to taller trees that protect them from direct sun. Is single-variety cacao more productive than regular fine cacao? Cedeo Amador, Sergio. CMAA Internacional Cocoa Conference. Criollo and Trinitario are the most popular fine varieties for making chocolates considered to have the most interesting and complex flavors. ESPAM is the acronym for the province of Manabs polytechnic university (La Escuela Superior Politcnica Agropecuaria de Manab), which manages an experimental cacao plantation and is arguably the second leading cacao research institution in Ecuador.6. In the same fermentation box you end up having different varieties, with different genes and different tasting profiles, that would require different protocols to achieve their best flavors. The product is also vegan and paleo in case you were curious. The chocolate is continuously processed until the mixture is creamy and smooth. In Umau, we have different origins of cacao. It is also spreading throughout other countries in Latin America and Africa. It is not really raw, but it does retain more of the antioxidants of the cacao bean. the different cacao varieties. 6. Bibamba is committed to raising the standard of the chocolate industry and wants to show that high quality products can be produced in Cameroon. This great all-purpose chocolate can . portalId: "5723358", Cedeo Amador, Sergio. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. The first advantage is better flavor. Chemically, Criollo cacao beans tend to be low in tannins, relatively low in polyphenols, have less theobromine, and are generally quite low in bitterness. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market. The three main varieties: Forastero, Trinitario, and Criollo The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. Notes of red fruits (cherry, raspberry, cranberry), dark fruits (plum, raisins, black mission fig), citrus (grapefruit, orange peel), and even tropical fruits (banana, occasionally mango) are all capable of presenting themselves. Even in full production, each tree produces only about 1,000 beans per year, which is enough to make one kilo or a couple pounds of chocolate. It will also help you find the perfect combination of flavorings and inclusions that pair well with your chocolate. This way, the farmers end up with mixed cacao from different varieties and with different flavors, and they can never optimize their post-harvesting processes because they can never be sure of what they are dealing with. The cacao produced by these trees is still rightfully classified as fine flavour,[6] a designation reserved for only the top 5% of global cacao production, but it falls short of heirloom designation. We called this variety Mayan Red. Cacao Preservation and the Importance of Biodiversity, Yield Relative to CCN-51: 6-8x less productive, Toak Price Premium: 8x the local farmgate price for wet cacao, Yield Relative to CCN-51: 3-4x less productive, Toak Price Premium: 3-4x the local farmgate price for wet cacao, Yield Relative to CCN-51: About 2-3x less productive, Toak Price Premium: Toak has not purchased this grade of cacao yet, Toak Price Premium: Toak does not purchase this grade of cacao. Summary: A primer to distinguishthe various different grades of Ecuadorian cacao, from the best to the rest. You are now making chocolate couverture from the same single-variety cacao that you grow, and you are selling it to pastry chefs in renowned European and Japanese restaurants. However, growing single-variety cacao also had its challenges. Starting in 1916, there was a back-to-back outbreak of two plant diseases (Frosty Pod and Witches Broom), which infected cacao across the country. Today there exists an agreed-upon classification of cacao varieties based on Motamayer's classification system from 2008. Many others are growing single-variety cacao, but only for productivity and not fine flavor, like the CCN-51 variety. But chocolate is much more complex than that and the flavours can be mesmerising. Our highest-grade chocolate in beautiful, minimalistic packaging. Did you know that there are about 20 different species in the Theobroma family? Heirloom organic cacao powder and drinking chocolate for everyday use. It can be really smooth or it might provide a grainy sensation in your mouth. Natural Cocoa Powder. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. (2011) La Revolucin del Cacao CCN-51 en el Ecuador. Today, that number has dropped to about 5%. Then during the latter half of the twentieth century, a handful of agronomists and institutions started breeding Nacional cacao with specific cultivars from other varieties. Where did the first Cacao trees come from. Flavor varieties do not exist in clonal gardens today. Thanks to the addition of a vanilla bean, chestnut shells, and chestnut paste, this is one intensely rich and aromatic cocoa. This way, you have full control of the variety you are growing, which is extremely important to then conduct the most appropriate post-harvesting processes, as well as roasting and conching, and bring out the best possible flavors. This variety is older than written language in South America. Almost all cacao farmers plant cacao with seeds put in the ground. There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. Check out What Is Terroir & Why Does It Matter? Here's a closer look at each variety and a comparison between them. Choosing single-variety cacao also leaves more room for improvement and innovation since we always start with the same kind of cacao, knowing exactly how it should behave and taste. (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. Rather, it is a term used to describe a group of cacao cultivars which most likely originated in the island of Trinidad during the 1700s through early 1900s. Admittedly, this classification system is also an oversimplification of an evolving matrix, but its an important step toward correcting certain misunderstandings. Similar to wine grapes, some cocoa varieties have immense depth and complexity while others are more basic. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). --- Place of the milk chocolate in a dry, microwave-safe bowl. Magical flavours of Cacao When we think of chocolate, we either think of sweet or bitter. Not because we dont care about the environment, but because we believe that only once the livelihood of farmers is taken care of, then the farmers can think of taking better care of the land and the environment. ). As mentioned previously, single-variety cacao requires a bigger investment upfront compared to seed-planted cacao, so many companies might not be able or want to sustain such burdens. PLANTING AND GROWING First, we should make it clear that fine flavor cacao is not easy to grow. If more companies started to grow and study single-variety cacao, the industry could really take big steps ahead, and simply make a better product that people would pay more for and hence create some positive dynamics to benefit people and environment. Different varieties of chocolate Chocolate is everywhere. 300 CE Around 300 CE cacao started to become a vital part of Mayan society. In the wild, cacao trees are an understory tree, living in the shade of the forest canopy. from publication: Accurate Determination of Genetic Identity for a Single Cacao Bean, Using . After finding the varieties, we had to set up nurseries for the grafted trees. The pod has smooth appearance, round tip and square base, more rounded and larger in size than Criollo. Upper Amazon Forestero is an umbrella term that refers to the various genetic varieties, all of which originated in the Upper Amazon region of Ecuador and Peru. Fermented banana and caramel, crystallized, sorbet, ganache and dehydrated Mayan Red 70% by pastry chef Daniel Sode Kruse in Denmark. Choosing the best cacao variety in the world is like choosing the best wine. This meant a lot of time, money and effort upfront. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador. If they have to struggle every day just to meet their basic needs, how can they care to implement sustainable farming practices? Like apples, or wine grapes they all have their own unique flavour profile and some are far superior to others. "Complejo Nacional" cultivars are a class of relatively higher-yield clones and hybrids that INIAP created by breeding heirloom Nacional cacao trees with specific cultivars from various other varieties. Below is a detailed breakdown of each grade. Most of the importing countries prefer the cocoa bean (dry seed) to grind it in their own country. The different varieties of the species Theobroma cacao L. There are about 20 known varieties of the Cacao plant, but only three are commonly used in making Chocolate. And, as a means of controlling the flavor profile, they often include vanilla to create a strong base flavor note that also hides any bitterness that comes from high-roasted, bulk cocoa beans. To call this the Frankenstein of the cacao world is a tempting analogy, although not entirely fair. Criollo 3. Dried Mayan Red cocoa beans bagged in Honduras. t-cacao-classic The second advantage is a no-brainer: the standardization of the post-harvesting processes. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. It has a rich, intricate aroma, and a profound yet smooth flavor. When cracked open (also typically done by hand), there are about forty to fifty seeds inside covered by a sweet pulp. 5. This was a lot harder than we anticipated, and it took a year or two before we could produce volumes and plant them. You can select particular, 1 teaspoon / 4g freeze dried raspberry powder, Place freeze dried raspberries in a blender and processes on high speed until they are fully powdered. After finding the varieties, we had to set up nurseries for the grafted trees. Criollo is believed to be the best and most pure variety of cacao. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. We also want to inspire and motivate you to, recipes to make white, milk and dark chocolate, Homemade chocolate protein brownies recipe, The CocoTerra podcast NIB On This, Episode 1, Chocolate Mousse recipe: Homemade Chocolate Mousse, Difference between Chocolatier and chocolate maker. In the chocolate industry there has always been a big dichotomy: fine cacao equals low productivity, while bulk cacao equals high productivity. There were about 200 old trees in an isolated grove in Northern Honduras. When cocoa buyers, chocolate makers and consumers read Ecuador as a place of cacao origin, they have high expectations in terms of quality and flavor. It emerged sometime between 3300 B.C.E. The cultivar is most likely EET 103. When tasting chocolate, keeping these categories in mind will help point your taste buds in the right direction when trying to identify the unique flavors present in the chocolate. Heirloom organic cacao powder and drinking chocolate for everyday use. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. The fermented and dried cacao beans were regarded as "food of the gods," and also used as a form of currency. Varieties are a taxonomic rank lower than species, meaning that they describe groups of organ-isms sharing similar traits but belonging to the same species. Upper Amazon Forestero is an umbrella term that refers to the various genetic varieties, all of which originated in the Upper Amazon region of Ecuador and Peru. Start with your favorite chocolate and see what flavor combinations you can come up with. Two Major Cacao Varieties: Forastero (foreign) Forastero is the most common cacao variety. Cacao nursery at the Xoco Gourmet headquarter in Honduras. (1999) and listed in the International Cocoa Germplasm Database. DNA-verified 100% pure "Ancient Nacional" tree in Piedra de Plata, sporting one pod of production during harvest. Criollo is believed to be the best and most pure variety of cacao. The cacao trees were planted in parallel rows with one . you agree to receive marketing text messages from Crio Bru Brewed Cacao at the number provided, including . At Xoco Gourmet, we decided to grow single-variety cacao so that we could be in full control of what kind of fundamental flavor of beans we were growing, to improve fermentation, roasting and conching for that particular variety. Is single-variety cacao environmentally sustainable? We set up the fermentation and drying facilities and started to experiment with the fermentation protocols for about a year before we had the first batch ready. Unfortunately, this cant happen when you collect cacao that has been planted. They want to be pioneers and trendsetters, distancing themselves from the mainstream, always wanting undiscovered foods that are hard to find. 3. This variety has a high flavor profile, however is more scarce as it is difficult to grow and keep the trees healthy especially in certain climate conditions. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. Conching is often used to smooth out the flavor of the chocolate and develop the mouth-feel or melt of the chocolate. Why not head on over to our website:. Piedra de Plata earned this designation in 2015. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. Oodaalolly x The MAP'D Project Sourcing Cacao | Ep.44 | Craft Chocolate TV Share Watch on There seems to be evidence that these are really categories containing a number of different sub-varieties but perhaps the sub varieties are just different locales. There are 3 different types of cocoa powder available that each serve a slightly different purpose - even if it's just cosmetic. the cacao that will surprise you. On a typical cocoa farm in India (and most places globally) you would see 3-4 different genetic varieties of cocoa (attached picture). This overroasting leads to dull and uniform chocolate with little natural and pure taste of the cacao beans. According to Ecuadors Ministry of Agriculture, CCN-51 represents 90% of all cacao that has been planted in the country over the last twenty years[8]. In reality, based on more recent genetic analysis of cacao trees from around the globe, there are many more types with most trees being hybrids of multiple varieties. Chop the milk chocolate into small pieces. It was once used as a currency and to this day is highlighted as a superfood packed with antioxidants and a major staple in diets all around the world. Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. Is there a difference? Processing the same variety of cacao allows for an extraordinary consistency in both flavors and processes, together with a detailed optimization of fermentation and roasting. Floral, fruity, nutty, and vegetal/earthy notes can all be found in dark chocolate produced from Nacional cacao. We wanted to share this blog with all the chocolate lovers out there, so you can dive into chocolate and start to expand your cacao knowledge. The secret processes used to make commercial chocolate consist of the methods to form the correct proportions of the different types of cocoa butter crystals. There are small inclusions of Manganese, ranging from a light white-pink to an extremely vivid almost violet, responsible for the pink hue. greenwashing, chocolate marketing, sustainable chocolate, chocolate industry, craft chocolate, bean to bar chocolate, nordic craft chocolate makers, northern europe chocolate, What Is Nacional Cacao, Why Its in Danger and How We Can Save It from Extinction, Here Is Exactly How Cocoa Farming Is Causing Deforestation, Questioning Terroir In Chocolate: When Feelings (And Marketing) Get In The Way Of Accuracy, Cacao Farmers Should Be Treated Like Entrepreneurs, Not Charity Causes, The Fascinating Story Of Chocolate Made In Grenada, Consistency VS Inconsistency In Chocolate Flavor Development, Cadmium In Chocolate: Everything You Need To Know, Craft Chocolate Makers Are Loving These New Cacao Origins, Craft Chocolate: When Direct Trade Is Not So Direct After All, The Biggest Misconceptions On Cacao Varieties Demystified. DNA testing of pots and vessels show that the Olmecs were consuming cacao as drinks and gruels. Lets do it again! Ecuador: +593 (0)2 322 7520. Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. The tempered chocolate is then poured into molds, allowed to cool, wrapped and packaged. Buy amazing and different Cacao varieties and bundles from Ghana, Nicaragua, Venezuela, Ecuador, Guatemala, Brazil, and Maya in different roasts and flavors. Processing the same variety of cacao allows for an extraordinary consistency in both flavors and processes, together with a detailed optimization of fermentation and roasting. Cacao varieties affect the flavor, price and production of the chocolate. And these segments are not exclusive a single chocolate can have a broad mix of flavors from different segments of the flavor wheel. Forastero 3. Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. In fact, one of the easiest ways to tell if you are eating high quality chocolate is to check the ingredient list and see if it contains vanilla.. many artisan chocolate makers would never use it! For an in-depth analysis, please read Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata.. The fermentation process is important in reducing the harsh flavor of the beans and developing the chocolate flavor precursors. One question we often get is about the difference between a chocolate maker and a chocolatier. 2. Reddish Dutched cocoa contains significantly more antioxidants than the dark brown or black varieties. But within this single species, there are numerous varietiese.g.,Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, etc. In addition to these eleven primary cacao varieties, there is a wide range of hybrids and cultivars, such as the much-maligned CCN-51. Semi-sweet Chocolate contains around 60% cacao and 40% sugar. These are two amazing and easy to make recipes that we developed with our CocoTerra flavor wheel. Our goal is to dismantle the myth that you either grow for flavor or for productivity. We believe that we can plant and grow in a more efficient way so that the two come together, and fine flavor cacao can be as productive as any other bulk cacao variety. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. Frank Homann, founder of Xoco Gourmet, has been a pioneer and passionate promoter of single-variety cacao since 2007. In Spanish, Criollo means 'of local origin'. 5. Almost all commercially-sold wine is produced from the same species of grape: This same principle applies to dark chocolate. Based on what Ive seen on the ground, in combination with what Ive read in dozens of scientific and technical papers and confirmed through conversations with veteran Ecuadorian cacao specialists at institutions like INIAP and ESPAM[5], I estimate that heirloom Nacional cacao represents approximately 5% of Ecuadors current cacao production. 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