The genetic composition is typically in the range of 70-99% Nacional crossed with the varieties that comprise Trinitario, which includes Criollo, Amelonado, and Upper Amazon Forestero[4] varieties. 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. On the Chunca plantation, traditional Maya huts have been built to house a collection of native Mexican cocoa varieties. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. Unfortunately most people today still use antiquated terminology, although . Chop the white chocolate into small pieces. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. These exceptional talents have dedicated their lives to naturality, trying to get the best flavors out of the best raw materials to deliver a truly special food experience. Forastero, 2. For more information about the genetic research that is behind this assessment, please refer to, For a more polemical discussion of the price disparity paid to Ecuadorian farmers, you can read, For a more detailed history of the rise and fall of Nacional cacao in Ecuador, you can find it in, To learn about our conservation project to preserve Ancient Nacional before it goes extinct, you can check out. Criollo dark chocolate is not known for its complexity, but it is undeniably pleasantlike a soft massage of the palate. 8. 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. Calcite is a mineral that has many different forms and one of them is a beautiful pink gem. WHY? 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. Want to find out more about cacao? The first type of cacao beans is the Criollo. The pod has smooth appearance, round tip and square base, more rounded and larger in size than Criollo. 7. Today, that number has dropped to about 5%. 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. The three varieties are called Criollo, Forastero and Trinitario, with Trinitario being a cross between Criollo and Forastero. The three varieties are called Criollo, Forastero and Trinitario, with Trinitario being a cross between Criollo and Forastero. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. If yes, then is terroir just romanticism? The chart above lists each grade of Ecuadorian cacao, ordered according to the hierarchy of quality and rarity. 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. In Umau, we have different origins of cacao. Both the criollo and forastero variety originated in the Amazon basin. The productive power of CCN-51 cacao. Natural Cocoa Powder. THE DIFFERENT CACAO VARIETIES. 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 . Bibamba planted Trinitario on our farm in 2016 in Cameroon. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. 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. Then we had to work with the trees and wait for them to grow before they started to bear fruits. 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. As both fermentation times and conch times grow longer, the flavor profile starts to veer toward the fruity side of the spectrum, although this only holds true up to a certain point. 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. Disease resistance was improved but yields remained fairly constant.The productive power of CCN-51 cacao. 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. Admittedly, this classification system is also an oversimplification of an evolving matrix, but its an important step toward correcting certain misunderstandings. 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. Highly processed products such as cocoa powder, on the other hand, have been roasted at very high temperatures so many of the health benefits have been diminished. Nowadays this chocolate is more often used in baking than the traditional unsweetened chocolate. You can select ingredients from specific origins around the globe that highlight certain flavor profiles. Cacao geneticists recognize up to eleven varieties of cacao, also known as genetic clusters. For an in-depth analysis, please read Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata.. The first is the most widely used, comprising 80-90% of the world production of cocoa. 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. Forastero Forastero cacao is the most commonly used variety and it can be found in about 70% of all the chocolate in the world. 27.5.0 Chocolate . But the biggest factors are genetics, fermentation and roasting-conching. Tree genetics and genomes, 5 (3): 421433. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. You can select particular recipes to make white, milk and dark chocolate that highlight the flavor characteristics that you desire. Heirloom organic cacao powder and drinking chocolate for everyday use. Bulk and Super Fine Bean Varieties There are four main varieties of the cacao plant: forastero, criollo, trinitario, and nacional. The cacao beans along with the pulp (also known as baba) are extracted by hand and placed in piles or bins for fermentation. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. When tasting chocolate, the CocoTerra wheel will help you bring your chocolate to life as you explore the world of fine flavored chocolate. The Near Extinction of Ancient Nacional Cacao, Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata. --- Choosing the best cacao variety in the world is like choosing the best wine. Two Major Cacao Varieties: Forastero (foreign) Forastero is the most common cacao variety. aged-origin. Legend has it that on the island of Trinidad a majority of the plants, including the Criollo cacao trees died in the 1720s. The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. Have you ever heard of single-variety cacao? doi:10.1007/ s11295-008-0196-3. In Honduras, we plant Mayan Red cacao in different areas, each one with its own micro-climate: high and low altitudes, lots of sunshine and lots of rain, cool and hot tropical climates. Generally, this is prefered by industrial chocolate manufacturers who desire consistency of flavor from year to year. Read on to find out about its fascinating origin story and steady spread hbspt.forms.create({ 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. Its fame in the global market dates back several centuries, although its ancient origins run much deeper. Loor Solrzano R.G., Risterucci A.M., Courtois B., Fouet O., Jeanneau M., et al. Cacao beans are harvested from pods; cocoa is what results when these beans are roasted at high temperatures. 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. This is what we are now starting to do. [], Whos in the mood for some chocolate? Call/Text: +1 (805) 600 8625 In order to gain new insights into the reasons that motivate farmers to adopt certain Theobroma Since we are Seed to Chocolate, we have complete control over the harvesting and fermentation process which is where the flavor and aroma can be effected the most. Here we have studied two types of cacao beans: unfermented cacao beans from southern Mexico, locally known as Lavado beans (lavar, in Spanish, meaning to wash) and conventionally fermented Ivory Coast beans. The second advantage is a no-brainer: the standardization of the post-harvesting processes. Thanks to the addition of a vanilla bean, chestnut shells, and chestnut paste, this is one intensely rich and aromatic cocoa. Even the finest cacao varieties in the world, such as Criollo and Nacional, are never grown in a vacuum. 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! In the wild, cacao trees are an understory tree, living in the shade of the forest canopy. Below is a side-by-side comparison of Criollo and Nacional. 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. After finding the varieties, we had to set up nurseries for the grafted trees. Our flagship collection presented in an elegant hand-crafted wooden box. 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. Quite a bit more productive than Heirloom Nacional. Lets create another recipe using our CocoTerra flavor wheel. Pour the chocolate into your favorite mold. It is limited to a very small fraction of one percent of all cacao grown in Ecuador and continues to dwindle every year. (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. We have had tremendous success so far in Copenhagen, London and Tokyo, although we have only just started. Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. 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. With a mixed batch of different cacao varieties with different genetics, how can you optimize fermentation? Heres a brownie recipe that just might make you a believer. As any wine enthusiastic can attest, the typical flavor profile of wine produced from Pinot Noir grapes is measurably different from wine produced from Cabernet Sauvignon grapes. Semi-Sweet Chocolate The Spruce Eats / Julia Hartbeck This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. You have probably tried a lot of [], Happy National Chocolate Day! [20100330]. Xoco was founded with the vision to significantly increase flavor in chocolate. Start with your favorite chocolate and see what flavor combinations you can come up with. The three main varieties: Forastero, Trinitario, and Criollo The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. 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. Varieties of Cacao 3. It is not really raw, but it does retain more of the antioxidants of the cacao bean. People often use the two terms interchangeably. 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. We applied fifteen microsatellite markers for molecular identification of cocoa (Theobroma cacao L.) varieties and their beans in the production chain, and for distinguishing 'fine or flavour' cocoa from bulk varieties. The complications began about a hundred years ago. The genetic composition of these trees has a wide range; for the most part, the Nacional genotype is the dominant minority. 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. Fat bloom typically occurs during the making or storing of chocolate. t-cacao-classic Most mass-market chocolate is made with Forastero beans that have a much flatter flavor. A recommended resource for Ecuadoriancacao growers, bean-to-bar-chocolate makers, and dark chocolate consumers. However, it's important to not overestimate the importance of origin. And is it a niche or a growing trend? We believe that soil and weather terroir have a relatively small influence on the final flavor of cacao. Almost all commercially-sold wine is produced from the same species of grape:Vitis vinifera. Loor Solrzano R.G., Risterucci A.M., Courtois B., Fouet O., Jeanneau M., et al. For example, in Europe bittersweet chocolate is simply known as dark chocolate as it also has a deep, darker color. Its easier to think in categories or segments such as the nutty segment of the wheel vs the fruity segment. Continue until all of the chocolate is just melted (dont be tempted to heat for longer intervals as the chocolate might burn). Growers of single-variety cacao choose a scientific approach to this raw material. This equates to an exceptionally smooth and approachable chocolate, usually with a rich, nutty base and a predominance of classic chocolatey notes. 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 other challenge is that the trees dont bear fruit for three to five years so there is a multi-year investment required before any crop can be harvested. The cacao varieties we selected, Mayan Red and Tuma Yellow, were chosen for both fine flavor and productivity. The first advantage is better flavor. The understanding of this process has been studied by the application of high-throughput sequencing technologies, which grants a better assessment of the different microbial taxa and their genes involved in this microbial succession. by CocoTerra | Dec 5, 2022 | Chocolate Information. Actually no, they get it right away. 300 CE Around 300 CE cacao started to become a vital part of Mayan society. CCN-51 was developed by an independent cacao breeder in Ecuador in 1965 and released to the public in 1984. 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, 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. Bibamba looks at chocolate very similar to wine making. Cacao varieties affect the flavor, price and production of the chocolate. Tree genetics and genomes, 5 (3): 421433. Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. Place of the chocolate in a dry, microwave-safe bowl. 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. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market.3. Patrick tests each batch of beans to determine how to mix them together to balance out the perfect chocolate recipe. t-cacao-specialty-aged. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). The genetic relationships of modern cacaos are tangled. Lately, weve been craving the light and fluffy texture of a [], There is no doubt that chocolate is a blessing to mankind. 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. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador.4. Almost all commercially-sold wine is produced from the same species of grape: This same principle applies to dark chocolate. Only through DNA sequencing can we reliably tell the parentage of most trees on a plantation. Ancient Nacional is the term used by the USDA genetic lab in partnership with the Heirloom Cacao Preservation Fund when classifying this variety. Microwave the chocolate in 15-second intervals, stirring with a spatula after each blast. t-cacao-specialty-aged. The second step: pick a type of chocolate, The fifth step: make some chocolate magic, White chocolate with dried strawberry and raspberry. On a typical cocoa farm in India (and most places globally) you would see 3-4 different genetic varieties of cocoa (attached picture). All cacao varieties have been selected for productivity up to now, because the industry has seen cacao as a uniformly tasting commodity product. There are over 80 different varieties of cacao trees used for making chocolate. Criollo 2. This variety is older than written language in South America. 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. And their Dark Chocolate collection is no different. Any reference to Nacional cacao, without further explanation, is a gross simplification of an evolving matrix of genotypes and phenotypes. Basically, we want to keep improving the quality of our chocolate couverture range every day. 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. Forastero 2. the cacao that will surprise you. by CocoTerra | Aug 29, 2022 | Chocolate Recipes. A Nacional cacao pod hanging from its tree in Piedra de Plata. It is estimated that Ecuador accounts for 61% of the worlds Fine Flavour cacao, followed by Peru (15%) and Colombia (12%). Now, lets talk cacao vs. cocoa! Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. Trinitario is not an official variety of cacao. Let me begin by saying that cacao has changed my life. You can select ingredients from specific origins around the globe that highlight certain flavor profiles. But what are the differences between each of these chocolates? Reddish Dutched cocoa contains significantly more antioxidants than the dark brown or black varieties. 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]. 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. There are four main types of cacao beans used in making chocolate: Forastero, Trinitario, Criollo, and Nacional. It is not considered heirloom nor fine flavour. The product is also vegan and paleo in case you were curious. Heirloom organic cacao powder and drinking chocolate for everyday use. In the range of 100-120 years old. First, we had to find the first cacao varieties we wanted to grow. (2011) La Revolucin del Cacao CCN-51 en el Ecuador. Why not head on over to our website:. 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. 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. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. Below is a detailed breakdown of each grade. TEMPERING AND MOLDING The final step in chocolate making requires that the chocolate be perfectly tempered to ensure it retains an attractive sheen and has a crisp, firm texture when you bite into it. It's native origin is still a matter of debate, Cacao Preservation and the Importance of Biodiversity. 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. NEW LIMITED EDITION VARIETIES ARE HERE | FREEE SHIPPING OVER $50 (L48) . Ancient Nacional tree in Piedra de Plata, DNA-verified to be 100% pure Nacional. Our flagship collection presented in an elegant hand-crafted wooden box. Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. 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. Often, people use the terms interchangeably. And flavor is its most important component.. The . 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. In many countries, dark chocolate and bittersweet chocolate are used interchangeably. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador. Criollo is at least 1,500 years old, dating back to Mayan civilization and possibly earlier. Pour the milk chocolate into your favorite mold. Resistance was found among Nanay, Iquitos and Scavina, all Upper Amazon types; and an inter-Nanay cross was outstandingly resistant and offers scope for improvement by breeding. Check out What Is Terroir & Why Does It Matter? What we can offer them is simply the best, purest flavor couverture on the market, bar none. In the meantime, lets create some amazing chocolate with our CocoTerra wheel. It is the job of the chocolate maker to properly roast the beans which is no easy task. We have no doubt you are if you are reading our chocolate blog! Eventually, we decided to sell beans only to a select handful of chocolate makers and to make our own chocolate so we would be in full control of the entire process. Found in Venezuela, Mexico, Nicaragua, Guatemala, Colombia, Samoan Islands, Sri . You can select specific cacao varietals that have unique flavor characteristics. They want to be pioneers and trendsetters, distancing themselves from the mainstream, always wanting undiscovered foods that are hard to find. Variety is a genetic grouping based on flavor. Today, that number has dropped to about 5%. One of the most vexing things about understanding cacao as a beginner is the nebulous world of cacao varieties. 1. There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. During the first few decades of this process, the hybridization that occurred was natural, in the sense that different cacao varieties cross-pollinated with each other in the same plantation, producing baby cacao trees with mixed genetics and different characteristics. Oodaalolly x The MAP'D Project Sourcing Cacao | Ep.44 | Craft Chocolate TV Share Watch on Patrick, our chocolate maker, believes that it is not just the variety of cacao that we grow on the farm that gives such a unique flavor profile, but also the practices that we use on the farm. Unfortunately, instead of a virtuous cycle, cocoa is currently trapped in the vicious cycle of deforestation. But within this single species, there are numerous varietiese.g.,Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, etc. At Xoco Gourmet, we believe that genes are the primary responsible for the flavor of cocoa, and we are rather skeptical of the powerful influence often attributed to terroir in the narrow sense of the term (soil and weather). 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. One question we often get is about the difference between a chocolate maker and a chocolatier. 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. Our goal is to dismantle the myth that you either grow for flavor or for productivity. This is something that happens in all fruit categories, for example apples. Fine Flavour is a designation of quality issued by the International Cocoa Organization (ICCO). Traditionally, there were considered to be three varieties of Theobroma Cacao, as the tree was officially named in 1753 by the Swedish scientist Carl von Linn. The Xoco Gourmet team visiting partnering farmers. Ancient Nacional is still currently on the brink of extinction. you agree to receive marketing text messages from Crio Bru Brewed Cacao at the number provided, including . Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae Aline Galvo TavaresMenezesa Nadia NaraBatistab Cintia LacerdaRamosa Adriana Reis de Andrade eSilvac PriscilaEfraimc Ana Carla MarquesPinheiro b Rosane FreitasSchwana The fermented and dried cacao beans were regarded as "food of the gods," and also used as a form of currency. The Near Extinction of Ancient Nacional Cacao. After cross pollination with the few remaining Criollo trees, the Trinitario variety was born. 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. High yields + poor flavor characteristics = a nice solution for mass-production. Different varieties of chocolate Chocolate is everywhere. Production was crippled. DNA-verified 100% pure "Ancient Nacional" tree in Piedra de Plata, sporting one pod of production during harvest. But within this single species, there are eleven clearly-defined genetic clusters, which are considered the primary cacao varieties. We also want to inspire and motivate you to make your own chocolate at home once you have your CocoTerra chocolate maker! It can also be used as a primer for chocolate makers who are looking to source Ecuadorian cacao as well as farmers in Ecuador who are interested in cultivating cacao in the Heirloom Nacional spectrum. Each cocoa varieties need individual roasting temperature and time. 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. 2. Even on the same farm, the soil composition, the nutrients and the minerals can change from meter to meter. Being a fruit tree, cacao behaves exactly the same. Choosing the best cacao variety in the world is like choosing the best wine. 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]. Forastero 3. Nacional is prized for its charismatic floral aroma and rich flavor complexity, whereas Criollo is sought after for its smoothness andclassic "chocolatey" notes. Justice, Fairness, and Great Chocolate for every occasion. Single-variety cacao is both environmentally and socially sustainable, because our partnering growers are incentivized to grow fine cacao, care for it, using sustainable farming practices that will make their land prosperous and biodiverse, and of course paid the best price for their efforts. To be honest, in the current chocolate market we feel pretty lonely in what we are doing. The Criollo is used in luxury chocolate but rarely alone since it is very scarce and expensive. 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. Conditions for Growth 4. And does it guarantee a steady income for cacao farmers that grow it? 5. We are very focused on working with the high-end chefs and continuing to develop and improve flavors. Natural cocoa powder is the most common type of cocoa powder, both in stores and when used in recipes. Sprinkle the freeze dried strawberries on top. Criollo is believed to be the best and most pure variety of cacao. This is all because of their genes that determine their flavor. So what is the difference? The different cacao varieties Traditionally, there were considered to be three varieties of Theobroma Cacao, as the tree was officially named in 1753 by the Swedish scientist Carl von Linn. The large, hard puck of cocoa solids that remains is ground up and turned into cocoa powder. 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. If you are a chocolate maker or enthusiast, cacao is very similar to wine and coffee. In addition to these eleven primary cacao varieties, there is a wide range of hybrids and cultivars, such as the much-maligned CCN-51. Cocoa extract preparation and NMR-based metabolic profiling cocoa extracts (62.5 g/mL) and the L1 cocoa fractions A, B, C and D (50 g/mL) before treatment of the SH-SY5Y cells, to the final con- Cocoa beans of Lavado cocoa or Natural cocoa (the nib only or the centration of 10 M for A1-42 in the well. 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. It was and still is cherished for its aroma and flavor profile rather than its yield, which is low.In the present day, the term Nacional, as it refers to Ecuadorian cacao, is often misused and generally misunderstood. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. Ecuador: +593 (0)2 322 7520. 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. Again, the reality is that cacao doesnt map neatly into just three categories, so in the end, its the taste that matters. The entire fermentation process takes about a week, during which the cacao beans are mixed and turned to ensure even and complete fermentation. And here is the deal: no matter where you grow them, they will always have the same fundamental flavor characteristics. Cacao varieties affect the flavor, price and production of the chocolate. Where did the first Cacao trees come from. During conching, the chocolate is slowly mixed in a large machine at elevated temperatures until it reaches a desired consistency. The first introduction is Tuma Yellow than has a very nice citric fruitiness. Growers of single-variety cacao choose a scientific approach to this raw material: after finding their desired cacao variety by testing fruits from selected trees, they duplicate the mother trees through grafting and develop strict fermentation protocols to bring out the best flavors in every batch. --- As genetic research in the field of cacao continues to advance, Trinitario is slowly becoming somewhat of an outdated term, although its still useful in some contexts. 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. This is a Complejo Nacional cultivar at a farm in Calceta. CMAA Internacional Cocoa Conference. 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. 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. 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. 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. Hu's focus is on natural, organic, unprocessed, and just healthy ingredients. These raw products keep the living enzymes (the good stuff) in the cacao. 1. At origin, the long-term goal is to develop more flavor varieties and establish more farms. In some cases each of these characteristics can all be perceived in the same bar of dark chocolate. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. Forastero is the most common variety of cacao grown around the world. t-cacao-everyday Criollo. We have a test farm in Nicaragua, which is relatively small with 100 hectares, where we planted single-variety cacao trees following protocols similar to an apple orchard: you can get a tractor between the rows; there is a high density of 1,800 trees per hectare; irrigation systems have been installed; a strict plan for regular pruning is being put into action. 40 to 50 local people had to be hired and trained to learn how to graft expertly and successfully. There were about 200 old trees in an isolated grove in Northern Honduras. But what advantages and downsides does this approach bring? It's native origin is still a matter of debateHonduras, Venezuela, and the Amazon have all been identified as possibilities. A 100% pure Nacional cacao tree in Piedra de Plata, verified by genetic analysis in 2015. The soil and climate characteristics in which the trees are cultivated significantly influence the chemical composition of the beans and, therefore, the flavor profile. Lets do it again! As he says: Chocolate is a hedonistic food that people eat just for the pleasure of it. Ancient Mayans saw cacao as the food of the gods. One cold weather event or a dry spell and the tree wont produce fruit or might even die. The . Mon Fri 09:00 to 18:00 (EST) Criollo is believed to be the best and most pure variety of cacao. t-cacao-classic Roasted-chesnut hot chocolate with toasted vanilla-bean marshmallows. Otherwise, the rest of the chocolate ingredients are added to the chocolate liquor, such as sugar, milk powder and flavorings. We hope that, once these trendsetters will start using our chocolate couverture, more dessert professionals will follow, setting a high standard for the entire industry. Made from 47.5% cacao content and 26.3% milk, ruby cacao has flavors of intense fruitiness and fresh sour notes. This is a lot like a roulette in terms of genetics, and the trees will be of an unknown and cross-bred variety. These refer to the wide or narrow indication of where the cacao for a specific chocolate was grown. They are also categorised based on their biological varieties 1, each with different strengths, weaknesses, and unique properties. Fine Flavour is a designation of quality issued by the International Cocoa Organization (ICCO). Notes & References1. The cacao plant, known by its scientific name Theobroma Cacao, is famous for providing the key ingredient in chocolate. It glows a brilliant pink under UV light and is extremely comfy thanks to its fluorescence properties. Chemically, Criollo cacao beans tend to be low in tannins, relatively low in polyphenols, have less theobromine, and are generally quite low in bitterness. (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229.8. Ecuador: +593 (0)2 322 7520. From wine and whiskey to coffee and tea, flavor wheels are used to make it easier to understand the complicated and often diverse world of flavors. 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. Cacao ( Theobroma cacao L.) is an important Neotropical crop originating in South America and dispersed by European explorers, arriving in Madagascar in the late 19 th century. Conventional wisdom would have you believe that Criollo is the best, Forastero the lowest quality, and Trinitario in the middle. This was a lot harder than we anticipated, and it took a year or two before we could produce volumes and plant them. . Criollo, 3. . The 3 Varieties of Cacao Beans Grown Today: Criollo Beans The most rare and expensive of the three varieties. Evolution of Cacao 2. We called this variety Mayan Red. They can taste the great difference from the dull, industrialized chocolate immediately and they also understand what we do with grafting. The last step in chocolate processing is conching. CMAA Internacional Cocoa Conference. Place of the milk chocolate in a dry, microwave-safe bowl. The main producing countries of the world are: Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon, Ecuador and Colombia. To call this the Frankenstein of the cacao world is a tempting analogy, although not entirely fair. Ultimately, which chocolate you prefer comes down to personal preference. 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. Download Table | List of cacao varieties (and clones) used in the experiment and their source of origin. But despite all these different environments, we can only detect slight changes in the flavor of our Mayan Red cacao, which stays incredibly consistent. Let's take a deep dive! 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. Trinitario 4. Maybe you dream of a pure Criollo, while dismissing Forastero as the cheap stuff used by the big manufacturers. the different cacao varieties. Every tree will have different flavors ranging from earthy to fruity, acidic to bitter. Four cocoa powder varieties processed in different European countries (Germany, Poland, Romania and Bulgaria) were subjected to physicochemical, phytochemical and microbiological analysis. the fair celebrates and showcases the huge variety of local cacao beans with a chance to meet Peruvian cacao growers, taste different raw and roasted cocoa beans and indulge in the . 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. Unauthorized use and/or duplication of this material without express and written permission from this blogs author and/or owner is strictly prohibited. When stored properly, ruby cacao can have a shelf-life of about 12 months. Based on our 14 years of experience growing cocoa, we found that genetics is the biggest and most controllable factor of all. For this reason, we established a model called " PRODUCTIVE ECOSYSTEMS " where we have our own post-harvest centers and support small . We are excited to continue to share the methods we use on our farm with other local farmers in Cameroon with the hope that it will translate into higher prices and income for the local farmers of Cameroon. Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. 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. (1999) and listed in the International Cocoa Germplasm Database. So why has this never been done in cacao? 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. To that end, the flowers of the different cocoa varieties will be cryogenized to be preserved and re-used as . High yields + poor flavor characteristics = a nice solution for mass-production. The color is purple or dark red becoming yellowish b e t w e e n r i d g e s a t maturity. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. All chocolate is produced from the seeds (i.e., beans) of the cacao tree (Theobroma cacao). Ultimately, it's a subjective decision. 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. Becoming less and less available. Thirteen markers were from Lanaud et al. You dont use it to wake you up in the morning like coffee, or to get tipsy like wine. To us, farmers livelihood comes before environmental sustainability. Like apples, or wine grapes they all have their own unique flavour profile and some are far superior to others. 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. Trinitario is not an official variety of cacao. It is also spreading throughout other countries in Latin America and Africa. "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. Pack your taste buds for a culinary journey through space & time. But there is so much more to know about the history of the cacao tree! 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. 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. In this article, we will talk about the TEXTURE of chocolate and briefly explain the importance of identifying and by CocoTerra | Nov 28, 2022 | Chocolate Facts. The two most coveted cacao varieties in the world are Nacional and Criollo. After finding the varieties, we had to set up nurseries for the grafted trees. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. Is it a good practice for the environment and the cacao farmers that grow it? The chocolate is continuously processed until the mixture is creamy and smooth. Here is my interview with Frank all about single-variety cacao. Terroir and production methods also play a crucial role in the flavor profile of any dark chocolate. 12.0 Cocoa varieties See diagram 55.12: Cocoa varieties: Criollo, Forastero, Trinitario. Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. 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. Types of chocolate. Bittersweet Chocolate is chocolate that contains around 70% cacao and 30% sugar. The main countries importing cocoa beans are the Netherlands, the United States, the United Kingdom and France. A good example of Heirloom Nacional. There are five old cocoa varieties in Mexico, and we want to preserve them using the model of the sourdough library. Dried Mayan Red cocoa beans bagged in Honduras. Cocoa beans fermentation is a spontaneous process, essential for the generation of quality starting material for fine chocolate production. Heres a quick visual cocoa guide that highlights the transformation of dried cocoa beans, to roasted beans, to shelled beans, to cocoa nibs to cocoa powder. And these segments are not exclusive a single chocolate can have a broad mix of flavors from different segments of the flavor wheel. Is single-variety cacao environmentally sustainable? We are here to clarify any by CocoTerra | Nov 24, 2022 | Chocolate Information. Cocoa is a perennial crop that responds well in tropical areas with maximum annual average of 30-32 degrees Celsius under shades and in areas with annual rainfall between 1,500mm - 2,000mm. Dark, white, milk, single origin and so many more. Buy amazing and different Cacao varieties and bundles from Ghana, Nicaragua, Venezuela, Ecuador, Guatemala, Brazil, and Maya in different roasts and flavors. DNA testing of pots and vessels show that the Olmecs were consuming cacao as drinks and gruels. For example, Scharffen Berger chocolate from California, USA, who was founded in 1996, was experimenting with batches of chocolate from up to 30 different varieties of cacao. Less than 10% of chocolate produced around the world is made with beans from Trinitario trees. But has anybody ever tried to apply the high-productivity techniques used in bulk cacao to the production of fine cacao? Fermented banana and caramel, crystallized, sorbet, ganache and dehydrated Mayan Red 70% by pastry chef Daniel Sode Kruse in Denmark. When we started selling our beans, almost all of our potential customers over-roasted the beans. According to the ICCO, in the beginning of the 20th century, 40-50% of the global cacao supply was considered Fine Flavour. In fact, it is the poster child for what the industry refers to as bulk cacao. According to a study by representative from the European Union, it currently represents 70% of Ecuadors entire cacao production. But the relative levels of each flavor characteristic highly depend on terroir and production methods. A cacao farm requires year-round moisture which also makes it vulnerable to all kinds of diseases, from molds and rots to catastrophic diseases such as witches broom. If farmers are not making a livable income, they will not be incentivized to take care of their land and the surrounding environment. Cacao trees can be categorised based on the region they were grown in, how they were processed, and other qualities, including shape and size of the bean, oil content, aroma, and more 1. Thanks to the Criollo Project, several chocolate makers in Europe and the US started to produce chocolate using these rediscovered cacao varieties. REFINING AND CONCHING A machine grinds the cocoa nibs into a paste called chocolate liquor (100% dark chocolate). If you are a fan of craft chocolate, youre probably familiar with words like single-origin, single-estate and single-farm. We plant our single-variety Mayan Red cacao not only in different countries, but also in different zones of the same country. 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. This is a very high quality cocoa bean and is very aromatic and lacks bitterness. t-cacao-everyday 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. Five different varieties of cocoa (PH1614 fruits; BN-3416 fruits; SR16216 fruits; CEPC-200216 fruits; Par-Parazinho (PP)18 fruits) were used in the current study. and the arrival of the first Spanish explorers to the continent. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs.5. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market. The cacao tree produces 250,000 flowers every year, but only 10% of them gets pollinated. cocoa butter) and powdered sugar to produce a solid confectionery. You can choose between 8 different flavors, but their Simple Dark Chocolate made with 70% Organic Cocoa is best at 10g net carbs in half a bar. Ancient Nacional sits at the very top of this and every other list cacao in the world, in terms of quality. formId: "3126720a-a316-4d82-a9eb-7dc00b64bcd2" This same principle applies to dark chocolate. His main goal has been to bring out the purest flavors from specific cacao varieties using an objective and scientific approach taken from other fruit categories. 1500 BCE Evidence suggests Ancestral Mesoamerican Civilisations, like the Olmecs, were amongst the first to start fermenting, toasting, and grinding cacao beans around 1500 BCE. The four main varieties of the cacao plant are 1. Some of the more successful cultivars include EET-96, EET-103, EET-515, EET 575, EET-800, and EET-801. Differently, single-variety cacao is not a geographical reference, but its all about genetics. Compared to Criollo, Nacional cacao beans are relatively high in polyphenols, fairly tannic, with moderate acidity. harvest-origin Is there a difference? Similar to wine grapes, some cocoa varieties have immense depth and complexity while others are more basic. Especially Michelin-star pastry chefs are a special breed and dont like to compromise on the materials they use. This overroasting leads to dull and uniform chocolate with little natural and pure taste of the cacao beans. This is a pity, since single-variety cacao can be the basis for innovations in the cacao industry, that hasnt seen any improvements for a long time, if ever. The Four Cacao Types 1. Conching is often used to smooth out the flavor of the chocolate and develop the mouth-feel or melt of the chocolate. The genes that are responsible for flavor are different in each variety. In Spanish, Criollo means 'of local origin'. This trendy new type of cacao is great for creating bold, fruit-forward chocolate treats and colorful Instagram-worthy chocolate confections. Add the raspberry powder to the melted chocolate. Cacao comes in three main varieties; here's some information about the different types of cacao you should know. Unfortunately, this cant happen when you collect cacao that has been planted. And therefore, because Forastero is easier and cheaper to grow, it is generally used for mass market chocolate. 319 subscribers Galia Orme from CHOC Chick tries different cacao varieties, native to Ecuador. There are 700 own hectares of cacao in our main post-harvest centers that are located in Cimitarra, Santander, Colombia. from publication: Accurate Determination of Genetic Identity for a Single Cacao Bean, Using . In the chocolate industry there has always been a big dichotomy: fine cacao equals low productivity, while bulk cacao equals high productivity. PLANTING AND GROWING First, we should make it clear that fine flavor cacao is not easy to grow. Then there are a few sub-varieties. When we began our cacao journey in 2007, we had to invest a lot of time, money and efforts upfront. The cacao trees were planted in parallel rows with one . It's important to note that cacao variety and genetics are not the only determinant of good chocolate. Farmers can harvest the fruit with a special tool, which is a rod with a sharp hook at the tip. But here is one crucial detail that has been always overlooked: what happens at origin is much more than just terroir. Flavor varieties do not exist in clonal gardens today. What flavors are you looking for in your chocolate? Floral, fruity, nutty, and vegetal/earthy notes can all be found in dark chocolate produced from Nacional cacao. It can be really smooth or it might provide a grainy sensation in your mouth. This is reflective of the minerals in the soil and the amount of sunlight and water each tree receives. Here's a closer look at each variety and a comparison between them. (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229. The Genetic Bank of Ancient Nacional Cacao. Different Varieties of Cacao. 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. In India, most of the varieties will be from the assumed forestero group, which is considered to be a variety best suited to make industrial chocolate (we dont believe 100% of that! Some partnering farmers have been with Xoco Gourmet for the past ten years, and we witnessed the improvement of the livelihoods all along. Criollo beans require just a little fermentation and short roasting to draw out the flavors. The flavor of these early hybridswhich is still exceptionalevolved in a fruitier direction, though still retaining much of Nacional's hallmark floral notes. These are two amazing and easy to make recipes that we developed with our CocoTerra flavor wheel. }); Is there such a thing as healthy brownies? 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