In the late 1800s and early 1900s, it is surmised that all cacao grown in coastal Ecuador was 100% genetically-pure Nacional[1]. 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. Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. 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. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. 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]. The first of these cultivars were released to the public in 1978, and more continue to be developed today. The first is the most widely used, comprising 80-90% of the world production of cocoa. If so, sign us up! 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. 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. As he says: Chocolate is a hedonistic food that people eat just for the pleasure of it. There are five old cocoa varieties in Mexico, and we want to preserve them using the model of the sourdough library. 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. Unfortunately, instead of a virtuous cycle, cocoa is currently trapped in the vicious cycle of deforestation. They can taste the great difference from the dull, industrialized chocolate immediately and they also understand what we do with grafting. And does it guarantee a steady income for cacao farmers that grow it? You can select ingredients from specific origins around the globe that highlight certain flavor profiles. 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. Choosing the best cacao variety in the world is like choosing the best wine. Then what about terroir? Varieties of Cacao 3. 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. Bibamba is committed to raising the standard of the chocolate industry and wants to show that high quality products can be produced in Cameroon. 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. Different Varieties of Cacao. Almost all commercially-sold wine is produced from the same species of grape:Vitis vinifera. On a typical cocoa farm in India (and most places globally) you would see 3-4 different genetic varieties of cocoa (attached picture). 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. In our experience producing chocolate with Nacional cacao, weve found that shorter fermentation times and shorter conch times both serve to highlight its floral components, with orange blossoms and jasmine the most frequently cited. A 100% pure Nacional cacao tree in Piedra de Plata, verified by genetic analysis in 2015. These raw products keep the living enzymes (the good stuff) in the cacao. 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. 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. Semi-sweet chocolate contains 35% of cacao powder while bittersweet chocolate has greater cacao content, at least 50% of cacao. Being a fruit tree, cacao behaves exactly the same. 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. Is it hard to make pastry chefs understand not only fine cacao, but more specifically single-variety cacao? Any reference to Nacional cacao, without further explanation, is a gross simplification of an evolving matrix of genotypes and phenotypes. Roasting technique is often specific to each bean in order to enhance their unique flavor profile. 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. Check out What Is Terroir & Why Does It Matter? The main countries importing cocoa beans are the Netherlands, the United States, the United Kingdom and France. 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. 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]. Their primary aim was to create higher-yielding cultivars with greater resistance to diseases. 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. But the biggest factors are genetics, fermentation and roasting-conching. However, it's important to not overestimate the importance of origin. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. Others draw a distinction between the tree and the raw products that it produces, such as cacao pods and cacao seeds and those that are processed in some way, such as cocoa nibs, cocoa butter and cocoa powder. The three varieties are called Criollo, Forastero and Trinitario, with Trinitario being a cross between Criollo and Forastero. Ultimately, it's a subjective decision. We have no doubt you are if you are reading our chocolate blog! These high temperatures change the molecular structure of the cacao bean, lowering its overall nutritional value. Stir constantly until the chocolate cools to about 82F (28C) 84F (29C). and the arrival of the first Spanish explorers to the continent. Summary: A primer to distinguishthe various different grades of Ecuadorian cacao, from the best to the rest. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market. 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. This overroasting leads to dull and uniform chocolate with little natural and pure taste of the cacao beans. 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. 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 Different Varieties of Cocoa Beans: Criollo, Trinitario & Forastero Ever wondered about the humble cocoa bean - find out all about it here! Here's a closer look at each variety and a comparison between them. Is single-variety cacao environmentally sustainable? 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. The productive power of CCN-51 cacao. The . Most mass-market chocolate is made with Forastero beans that have a much flatter flavor. Why not head on over to our website:. But there is so much more to know about the history of the cacao tree! The Near Extinction of Ancient Nacional Cacao, Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata. Below is a complete list of all eleven genetic clusters of cacao, according to the USDA-ARS and Motamayor classification system. Thanks to the addition of a vanilla bean, chestnut shells, and chestnut paste, this is one intensely rich and aromatic cocoa. Nacional and Criollo are prized among chocolate makers throughout the world for two important reasons: they are extremely rare and their flavor profiles are considered the most desirable. Above all, it is definitely more expensive than growing non-single-variety cacao. 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. Xoco was founded with the vision to significantly increase flavor in chocolate. PLANTING AND GROWING First, we should make it clear that fine flavor cacao is not easy to grow. Our highest-grade chocolate in beautiful, minimalistic packaging. How can the result be optimized? 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 first type of cacao beans is the Criollo. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. 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. Pour the milk chocolate into your favorite mold. (2011) La Revolucin del Cacao CCN-51 en el Ecuador. One question we often get is about the difference between a chocolate maker and a chocolatier. Unauthorized use and/or duplication of this material without express and written permission from this blogs author and/or owner is strictly prohibited. . Bibamba looks at chocolate very similar to wine making. This is something that happens in all fruit categories, for example apples. Criollo dark chocolate is not known for its complexity, but it is undeniably pleasantlike a soft massage of the palate. Fat bloom typically occurs during the making or storing of chocolate. Nowadays this chocolate is more often used in baking than the traditional unsweetened chocolate. Pour the chocolate into your favorite mold. Fine Flavour is a designation of quality issued by the International Cocoa Organization (ICCO). 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. It is these dried beans that are sent to chocolate makers around the world. 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. 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. In Nicaragua, we found five different varieties on or near a farm we later bought in Northern Nicaragua. This is why we find that single-variety cacao gives a more reliable, consistent, and overall better flavor compared to seed-planted cacao. Our flagship collection presented in an elegant hand-crafted wooden box. In many countries, dark chocolate and bittersweet chocolate are used interchangeably. Scroll down to learn more about the three most popular varieties of cocoa powder. This is a Complejo Nacional cultivar at a farm in Calceta. We consume chocolate for the pure pleasure of it. 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. However, this millennial reputation is now in danger: the most flavorful cacao variety in Ecuador called Nacional (or Arriba, or Arriba Nacional) is rapidly disappearing. But despite all these different environments, we can only detect slight changes in the flavor of our Mayan Red cacao, which stays incredibly consistent. 12.0 Cocoa varieties See diagram 55.12: Cocoa varieties: Criollo, Forastero, Trinitario. Even the finest cacao varieties in the world, such as Criollo and Nacional, are never grown in a vacuum. It emerged sometime between 3300 B.C.E. Generally, this is prefered by industrial chocolate manufacturers who desire consistency of flavor from year to year. Forastero Forastero cacao is the most commonly used variety and it can be found in about 70% of all the chocolate in the world. And is it a niche or a growing trend? The fermented and dried cacao beans were regarded as "food of the gods," and also used as a form of currency. All cocoa fruit samples were broken and beans were removed and kept for tray fermentation for 5 days. So, fermentation gives the cocoa beans that chocolate flavor we like so much. The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. Many others are growing single-variety cacao, but only for productivity and not fine flavor, like the CCN-51 variety. Natural cocoa powder is the most common type of cocoa powder, both in stores and when used in recipes. We plant our single-variety Mayan Red cacao not only in different countries, but also in different zones of the same country. 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. t-cacao-everyday 6. You can select ingredients from specific origins around the globe that highlight certain flavor profiles. The cacao trees were planted in parallel rows with one . Pack your taste buds for a culinary journey through space & time. Four cocoa powder varieties processed in different European countries (Germany, Poland, Romania and Bulgaria) were subjected to physicochemical, phytochemical and microbiological analysis. To that end, the flowers of the different cocoa varieties will be cryogenized to be preserved and re-used as . 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. Some partnering farmers have been with Xoco Gourmet for the past ten years, and we witnessed the improvement of the livelihoods all along. It is not considered heirloom nor fine flavour. 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. Piedra de Plata earned this designation in 2015. The three main varieties: Forastero, Trinitario, and Criollo The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. Growing cocoa can contribute to the richness of the soil, air cleaning, a thriving wildlife and a more reliable income for the people who grow it. 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. Tap the mold on the counter to release any air bubbles. 6. 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! from publication: Accurate Determination of Genetic Identity for a Single Cacao Bean, Using . Additionally, the cacao trees should be planted next to taller trees that protect them from direct sun. When we started selling our beans, almost all of our potential customers over-roasted the beans. It took almost a year to comb through the jungles of Central America to find a homogenous group of trees with superior flavor potential. 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. 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. 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. When stored properly, ruby cacao can have a shelf-life of about 12 months. The . The Three Main Types of Cacao oodaalolly small batch chocolate The Jeepney Sunsets Art Bar Is Here! Almost all cacao farmers plant cacao with seeds put in the ground. When cracked open (also typically done by hand), there are about forty to fifty seeds inside covered by a sweet pulp. The second advantage is a no-brainer: the standardization of the post-harvesting processes. The cultivar is most likely EET 103. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador.4. 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. Natural Cocoa Powder. This same principle applies to dark chocolate. There were about 200 old trees in an isolated grove in Northern Honduras. There are over 80 different varieties of cacao trees used for making chocolate. 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. The 3 Varieties of Cacao Beans Grown Today: Criollo Beans The most rare and expensive of the three varieties. Criollo is believed to be the best and most pure variety of cacao. Our highest-grade chocolate in beautiful, minimalistic packaging. Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). It is not really raw, but it does retain more of the antioxidants of the cacao bean. Different cacao varieties | cocoa beans | artisan chocolate THE DIFFERENT CACAO VARIETIES There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. Our flagship collection presented in an elegant hand-crafted wooden box. two important cash crops, and different cacao vari-eties. Ecuador: +593 (0)2 322 7520. 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. People often use the two terms interchangeably. (1999) and listed in the International Cocoa Germplasm Database. region: "na1", Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. It comes down to two finalists: Nacional and Criollo. For an in-depth analysis, please read Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata.. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs.5. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. Basically, we want to keep improving the quality of our chocolate couverture range every day. High yields + poor flavor characteristics = a nice solution for mass-production. Does it taste the same no matter where you plant it? 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. Compared to Criollo, Nacional cacao beans are relatively high in polyphenols, fairly tannic, with moderate acidity. Heirloom organic cacao powder and drinking chocolate for everyday use. This chemical composition accounts for its famously fragrant aroma and remarkable degree of complexity. 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. The latest news and trends from the chocolate industry. There are 700 own hectares of cacao in our main post-harvest centers that are located in Cimitarra, Santander, Colombia. Cacao beans are harvested from pods; cocoa is what results when these beans are roasted at high temperatures. Cacao (Unroasted Cocoa Powder) "Cacao" is just a marketing term for cocoa powder that has been fermented but unroasted or minimally heated during processing. Bittersweet Chocolate is chocolate that contains around 70% cacao and 30% sugar. "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. 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. 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. Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. The chart above lists each grade of Ecuadorian cacao, ordered according to the hierarchy of quality and rarity. And their Dark Chocolate collection is no different. Tree genetics and genomes, 5 (3): 421433. In order to gain new insights into the reasons that motivate farmers to adopt certain Theobroma Complejo Nacional is the term used within Ecuador to describe this class of cacao. 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. 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. 3. Forastero 2. World Trade. When tasting chocolate, the CocoTerra wheel will help you bring your chocolate to life as you explore the world of fine flavored chocolate. Read on to find out about its fascinating origin story and steady spread hbspt.forms.create({ 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. Below is a side-by-side comparison of Criollo and Nacional. Heirloom organic cacao powder and drinking chocolate for everyday use. But chocolate is much more complex than that and the flavours can be mesmerising. Again, the reality is that cacao doesnt map neatly into just three categories, so in the end, its the taste that matters. 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. Cocoa beans fermentation is a spontaneous process, essential for the generation of quality starting material for fine chocolate production. In our CocoTerra flavor wheel, you will find all the main chocolate flavor categories, such as spicy, fudgy, earthy, floral, roasted, tangy, nutty and fruity. How do you see single-variety cacao in the current market? It's native origin is still a matter of debateHonduras, Venezuela, and the Amazon have all been identified as possibilities. Lets create another recipe using our CocoTerra flavor wheel. Variety plays a strong role in determining flavor and aroma. It was initially cultivated by the Mesoamericans and is generally considered to be the most excellent worldwide. The soil and climate characteristics in which the trees are cultivated significantly influence the chemical composition of the beans and, therefore, the flavor profile. Types of chocolate. Like wine, the flavor of fine cocoa is determined by its genetics, soil, climate and post-harvest fermentation process (there is one major contributor to chocolate flavor that doesnt have an equivalent in the wine industry, and that is roasting.) The Heirloom Cacao Preservation Fund recognizes appellations in Ecuador with unusually high concentrations of heirloom Nacional cacao. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. 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. 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. In Spanish, Criollo means 'of local origin'. The first advantage is better flavor. This is reflective of the minerals in the soil and the amount of sunlight and water each tree receives. --- But what advantages and downsides does this approach bring? 8. Today there exists an agreed-upon classification of cacao varieties based on Motamayer's classification system from 2008. Ancient Nacional tree in Piedra de Plata, DNA-verified to be 100% pure Nacional. Each of these cocoa varieties has its own distinct flavor. Semi-sweet Chocolate contains around 60% cacao and 40% sugar. Trinitario is not an official variety of cacao. Forastero, 2. Ultimately, which chocolate you prefer comes down to personal preference. Only through DNA sequencing can we reliably tell the parentage of most trees on a plantation. After finding the varieties, we had to set up nurseries for the grafted trees. Differently, single-variety cacao is not a geographical reference, but its all about genetics. 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. Like apples, or wine grapes they all have their own unique flavour profile and some are far superior to others. Once set, remove from the fridge and remove the chocolates from the mold. Only 10 to 15% of cacao trees are Criollo, and they are small and difficult to grow. 5. It was believed to be extinct as of 2009, until small pockets of relic trees were found in a couple of valleys, including Piedra de Plata. And flavor is its most important component.. 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. --- The only cacao producers to our knowledge that are growing single-variety cacao that is fine flavor are Cacao Betulia in Colombia and the Franceschis in Venezuela, and possibly Hacienda Victoria in Ecuador. 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. In addition to these eleven primary cacao varieties, there is a wide range of hybrids and cultivars, such as the much-maligned CCN-51. By Al GarnsworthyOct 23, 2010 1 comment Most large-scale chocolate is made from Forastero beans - an unexceptional but high-yielding variety from Brazil and W Africa. [], Whos in the mood for some chocolate? All cacao varieties have been selected for productivity up to now, because the industry has seen cacao as a uniformly tasting commodity product. 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. Both work with chocolate, however, there are major differences between the two. Growers of single-variety cacao choose a scientific approach to this raw material. Thirteen markers were from Lanaud et al. Its productivity is spectacular and its flavor characteristics are poor. Microwave the chocolate in 15-second intervals, stirring with a spatula after each blast. 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. If tasting Criollo dark chocolate is akin to a soft massage of the palate, tasting Nacional dark chocolate is like a walk through the tropical forestall the colors of the land are contained within a single bite. Sprinkle the freeze dried strawberries on top. What we can offer them is simply the best, purest flavor couverture on the market, bar none. However, growing single-variety cacao also had its challenges. You can select particular recipes to make white, milk and dark chocolate that highlight the flavor characteristics that you desire. The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229.8. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. Actually no, they get it right away. The Near Extinction of Ancient Nacional Cacao. 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. It is the rarest and most rarified cacao in the world. 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. We called this variety Mayan Red. 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 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. 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. Criollo is believed to be the best and most pure variety of cacao. This great all-purpose chocolate can . Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. doi:10.1007/ s11295-008-0196-3.2. It can be next to impossible to trace small variations of flavor because so many factors play into it. You can select specific cacao varietals that have unique flavor characteristics. Single-variety cacao is achieved thanks to grafting, where you join your desired variety (scion) to an existing tree (rootstock). Ancient Nacional is still currently on the brink of extinction. 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. The main producing countries of the world are: Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon, Ecuador and Colombia. This trendy new type of cacao is great for creating bold, fruit-forward chocolate treats and colorful Instagram-worthy chocolate confections. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). We are able to follow the same protocols of fermentation and drying because every batch is made of the same variety. Call/Text: +1 (805) 600 8625 Especially Michelin-star pastry chefs are a special breed and dont like to compromise on the materials they use. Cacao nursery at the Xoco Gourmet headquarter in Honduras. t-cacao-specialty-aged. 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. The Xoco Gourmet team visiting partnering farmers. To express this principle in mathematical terms, we can think of it like this: Genetics + Terroir + Production Methods=Flavor & Aroma Characteristics. Both the criollo and forastero variety originated in the Amazon basin. In the DNA analysis we conducted in 2015, this particular tree was measured at 80% Nacional, with Criollo and Amelonado genetics representing the minority. Different varieties of chocolate Chocolate is everywhere. HARVESTING, FERMENTING AND DRYING Cacao trees produce large fruit pods that grow on the trunk of the tree. "Porcelana" Criollo from Venezuela. The two most coveted cacao varieties in the world are Nacional and Criollo. Cacao trees in general can have a high cadmium uptake capacity, although a study by the Cacao Research Center in Trinidad has shown that different cacao varieties grown in the same location under similar soil and climate conditions accumulate cadmium in beans to a different extent. Dark, white, milk, single origin and so many more. It is estimated that Ecuador accounts for 61% of the worlds Fine Flavour cacao, followed by Peru (15%) and Colombia (12%).7. After cross pollination with the few remaining Criollo trees, the Trinitario variety was born. Is there a difference? 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 . In the realm of red wines, it can be likened to a really good bottle of Zinfandel or Merlot. In the range of 100-120 years old. But what are the differences between each of these chocolates? Criollo. The genes that are responsible for flavor are different in each variety. Foreign cacao varieties, initially in the Trinitario[2] family of cultivars, were subsequently introduced to Ecuador in response to this crisis. Evolution of Cacao 2. CMAA Internacional Cocoa Conference. Heirloom Nacional trees are the progeny of surviving Ancient Nacional trees that naturally hybridized with the initial wave of Trinitario cacao trees introduced to Ecuador during the decades following the 1916 disease outbreak and pre-dating the earliest release of INIAPs high-yield Complejo Nacional cultivars in 1978. This is a very high quality cocoa bean and is very aromatic and lacks bitterness. 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. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. Call/Text: +1 (805) 600 8625 Terroir and production methods also play a crucial role in the flavor profile of any dark chocolate. Similar to wine grapes, some cocoa varieties have immense depth and complexity while others are more basic. 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. The complications began about a hundred years ago. Photo courtesy of Cocina y Vino. Who wins the honors for the best cacao variety in the world? Floral, fruity, nutty, and vegetal/earthy notes can all be found in dark chocolate produced from Nacional cacao. doi:10.1007/ s11295-008-0196-3. Calcite is a mineral that has many different forms and one of them is a beautiful pink gem. Roasted-chesnut hot chocolate with toasted vanilla-bean marshmallows. One cold weather event or a dry spell and the tree wont produce fruit or might even die. In the wild, cacao trees are an understory tree, living in the shade of the forest canopy. The myth of the three varieties Criollo, Forastero, and Trinitario are cacao's three dominant varieties. Patrick tests each batch of beans to determine how to mix them together to balance out the perfect chocolate recipe. NEW LIMITED EDITION VARIETIES ARE HERE | FREEE SHIPPING OVER $50 (L48) . It is estimated that Ecuador accounts for 61% of the worlds Fine Flavour cacao, followed by Peru (15%) and Colombia (12%). Note:The terms "cocoa bean" and "cacao bean" are interchangeable. This is a lot like a roulette in terms of genetics, and the trees will be of an unknown and cross-bred variety. Ancient Nacional sits at the very top of this and every other list cacao in the world, in terms of quality. 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. 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. Ancient Nacional is the term used by the USDA genetic lab in partnership with the Heirloom Cacao Preservation Fund when classifying this variety. Cacao varieties affect the flavor, price and production of the chocolate. Reddish Dutched cocoa contains significantly more antioxidants than the dark brown or black varieties. Find out more! Choosing the best cacao variety in the world is like choosing the best wine. 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. The pods must be hand harvested so that the trunk isnt damaged which can reduce next years crop. aged-origin. Is it a good practice for the environment and the cacao farmers that grow it? If farmers are not making a livable income, they will not be incentivized to take care of their land and the surrounding environment. Cacao varieties affect the flavor, price and production of the chocolate. But has anybody ever tried to apply the high-productivity techniques used in bulk cacao to the production of fine cacao? The cacao beans along with the pulp (also known as baba) are extracted by hand and placed in piles or bins for fermentation. 40 to 50 local people had to be hired and trained to learn how to graft expertly and successfully. aged-origin. We also want to inspire and motivate you to make your own chocolate at home once you have your CocoTerra chocolate maker! But within this single species, there are eleven clearly-defined genetic clusters, which are considered the primary cacao varieties. In the realm of red wines, it can be likened to a well-aged bottle of Cabernet Sauvignon or Nebbiolo. Let's take a deep dive! After finding the varieties, we had to set up nurseries for the grafted trees. Admittedly, this classification system is also an oversimplification of an evolving matrix, but its an important step toward correcting certain misunderstandings. 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. 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 . We are very focused on working with the high-end chefs and continuing to develop and improve flavors. It is limited to a very small fraction of one percent of all cacao grown in Ecuador and continues to dwindle every year. This equates to an exceptionally smooth and approachable chocolate, usually with a rich, nutty base and a predominance of classic chocolatey notes. Is single-variety cacao more productive than regular fine cacao? Criollo and Trinitario are the most popular fine varieties for making chocolates considered to have the most interesting and complex flavors. Even on the same farm, the soil composition, the nutrients and the minerals can change from meter to meter. 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. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. Often, people use the terms interchangeably. 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. A Nacional cacao pod hanging from its tree in Piedra de Plata. Then we had to work with the trees and wait for them to grow before they started to bear fruits. There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. Trinitario is not an official variety of cacao. 4. First discovered in Mexico and used by the Mayans. 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. After cross pollination with the few remaining Criollo trees, the Trinitario variety was born. As you, chocoholics, celebrate with your favorite chocolate treats, we have something for you to listen to our brand new PODcast called Nib on This (puns intended!). Below is a detailed breakdown of each grade. A recommended resource for Ecuadoriancacao growers, bean-to-bar-chocolate makers, and dark chocolate consumers. t-cacao-specialty-aged. Now, lets talk cacao vs. cocoa! For example, in Europe bittersweet chocolate is simply known as dark chocolate as it also has a deep, darker color. Every tree will have different flavors ranging from earthy to fruity, acidic to bitter. Nacional Cacao: The Many and The Few Technically, there are almost a dozen varieties of cacao trees in nature; however, most chocolate comes from one of the three or four most popular types. In some cases each of these characteristics can all be perceived in the same bar of dark chocolate. by CocoTerra | Dec 5, 2022 | Chocolate Information. The pod has smooth appearance, round tip and square base, more rounded and larger in size than Criollo. Two Major Cacao Varieties: Forastero (foreign) Forastero is the most common cacao variety. Tree genetics and genomes, 5 (3): 421433. Becoming less and less available. 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 . Based on our 14 years of experience growing cocoa, we found that genetics is the biggest and most controllable factor of all. Lately, weve been craving the light and fluffy texture of a [], There is no doubt that chocolate is a blessing to mankind. 2. 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. On the Chunca plantation, traditional Maya huts have been built to house a collection of native Mexican cocoa varieties. 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. 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. by CocoTerra | Aug 29, 2022 | Chocolate Recipes. Continue until all of the chocolate is just melted (dont be tempted to heat for longer intervals as the chocolate might burn). Production was crippled. Some of the more successful cultivars include EET-96, EET-103, EET-515, EET 575, EET-800, and EET-801. Dried Mayan Red cocoa beans bagged in Honduras. 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. When properly tempereda heating and cooling process that stabilizes and solidifies the cocoa, cocoa butter, and sugar . 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. As a farmer-cooperator, Mang Fermin received technical assistance as well as initial inputs like new varieties of cacao plants (UF-18), fertilizers (organic and inorganic), farm tools, and . 5. This was a lot harder than we anticipated, and it took a year or two before we could produce volumes and plant them. The last step in chocolate processing is conching. The CocoTerra newsletter is sent monthly and includes a summary of the best from the blog and more chocolate goodness and insights. First, we had to find the first cacao varieties we wanted to grow. All cacao varieties have been selected for productivity up to now, because the industry has seen cacao as a uniformly tasting commodity product. 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. t-cacao-everyday (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229. To us, farmers livelihood comes before environmental sustainability. There is so much you can do when you have the option of using incredible ingredients. All chocolate is produced from the seeds (i.e., beans) of the cacao tree (Theobroma cacao). The Criollo is used in luxury chocolate but rarely alone since it is very scarce and expensive. Criollo is at least 1,500 years old, dating back to Mayan civilization and possibly earlier. Loor Solrzano R.G., Risterucci A.M., Courtois B., Fouet O., Jeanneau M., et al. [20100330]. What are the advantages and disadvantages in growing and conducting post-harvesting processes on single-variety cacao? Is it a growing niche or a descendent practice? 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. Main Takeaway. One of the most vexing things about understanding cacao as a beginner is the nebulous world of cacao varieties. Maybe you dream of a pure Criollo, while dismissing Forastero as the cheap stuff used by the big manufacturers. Here is why: when all your cacao beans are of the same variety, you conduct fermentation on a homogeneous batch. 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 bits of cocoa bean that remain are called cocoa nibs. the cacao that will surprise you. It can be really smooth or it might provide a grainy sensation in your mouth. Ultimately, its a subjective decision. t-cacao-classic Notes & References1. 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. The second step: pick a type of chocolate, The fifth step: make some chocolate magic, White chocolate with dried strawberry and raspberry. --- 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. You have probably tried a lot of [], Happy National Chocolate Day! There are four main types of cacao beans used in making chocolate: Forastero, Trinitario, Criollo, and Nacional. 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. 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 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. The flavor profiles reflect Criollo and the trees are more resilient when it comes to conditions. 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. 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. Criollo 2. 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. It is also spreading throughout other countries in Latin America and Africa. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. There are 3 different types of cocoa powder available that each serve a slightly different purpose - even if it's just cosmetic. If you are a chocolate maker or enthusiast, cacao is very similar to wine and coffee. Even the health benefits of chocolate are debatable. They are Criollo, Forastero, and . The cocoa powders were extensively characterized by recording their pH and titratable acidity, respectively, the polyphenols and also the methylxantine derivatives content (theobromine and caffeine). There is no doubt that chocolate is a blessing to mankind. Conching is often used to smooth out the flavor of the chocolate and develop the mouth-feel or melt of the chocolate. 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. Let us know what you think or any questions you may have below! Hu's focus is on natural, organic, unprocessed, and just healthy ingredients. formId: "3126720a-a316-4d82-a9eb-7dc00b64bcd2" 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. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market.3. And therefore, because Forastero is easier and cheaper to grow, it is generally used for mass market chocolate. 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. Bulk and Super Fine Bean Varieties There are four main varieties of the cacao plant: forastero, criollo, trinitario, and nacional. 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. They want to be pioneers and trendsetters, distancing themselves from the mainstream, always wanting undiscovered foods that are hard to find. 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 genetic composition of these trees has a wide range; for the most part, the Nacional genotype is the dominant minority. 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). Each cocoa varieties need individual roasting temperature and time. Our goal is to dismantle the myth that you either grow for flavor or for productivity. What are the future plans for Xoco Gourmet? Then there are a few sub-varieties. DNA testing of pots and vessels show that the Olmecs were consuming cacao as drinks and gruels. If they have to struggle every day just to meet their basic needs, how can they care to implement sustainable farming practices? DNA-verified 100% pure "Ancient Nacional" tree in Piedra de Plata, sporting one pod of production during harvest. Legend has it that on the island of Trinidad a majority of the plants, including the Criollo cacao trees died in the 1720s. Chop the milk chocolate into small pieces. Conventional wisdom would have you believe that Criollo is the best, Forastero the lowest quality, and Trinitario in the middle. . These nibs provide the primary and essential components to all chocolates: cocoa butter and cocoa solids. Cocoa beans of the Criollo variety are rarer and considered a delicacy. It has a rich, intricate aroma, and a profound yet smooth flavor. 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. (2011) La Revolucin del Cacao CCN-51 en el Ecuador. When it comes to chocolate, believe it or not, texture is a spectrum! To call this the Frankenstein of the cacao world is a tempting analogy, although not entirely fair. A Nacional cacao pod hanging from its tree in Piedra de Plata. And here is the deal: no matter where you grow them, they will always have the same fundamental flavor characteristics. Chop the white chocolate into small pieces. This variety is older than written language in South America. 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. The four main varieties of the cacao plant are 1. The three varieties are called Criollo, Forastero and Trinitario, with Trinitario being a cross between Criollo and Forastero. What are the different varieties of cacao? Lets do it again! Disease resistance was improved but yields remained fairly constant.The productive power of CCN-51 cacao. This is what we are now starting to do. the different cacao varieties. The entire fermentation process takes about a week, during which the cacao beans are mixed and turned to ensure even and complete fermentation. 1. These are two amazing and easy to make recipes that we developed with our CocoTerra flavor wheel. They used hand-pollination to do this. 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 . Once the fermentation process is finished, the cocoa beans are spread out to dry naturally in the sun. 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. Justice, Fairness, and Great Chocolate for every occasion. Mon Fri 09:00 to 18:00 (EST) Mon Fri 09:00 to 18:00 (EST) 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. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. Semi-sweet chocolate contains at least 35 percent cocoa solids and is assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. What flavors are you looking for in your chocolate? It's important to note that cacao variety and genetics are not the only determinant of good chocolate. Fine Flavour is a designation of quality issued by the International Cocoa Organization (ICCO). A majority of chocolate is made from a Forastero cacao variety. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. If you are a fan of craft chocolate, youre probably familiar with words like single-origin, single-estate and single-farm. Farmers can harvest the fruit with a special tool, which is a rod with a sharp hook at the tip. There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. 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