Both the criollo and forastero variety originated in the Amazon basin. When properly tempereda heating and cooling process that stabilizes and solidifies the cocoa, cocoa butter, and sugar . 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. (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. This is a Complejo Nacional cultivar at a farm in Calceta. Continue until all of the chocolate is just melted (dont be tempted to heat for longer intervals as the chocolate might burn). Loor Solrzano R.G., Risterucci A.M., Courtois B., Fouet O., Jeanneau M., et al. But has anybody ever tried to apply the high-productivity techniques used in bulk cacao to the production of fine cacao? Chop the white chocolate into small pieces. 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. Additionally, the cacao trees should be planted next to taller trees that protect them from direct sun. Criollo is believed to be the best and most pure variety of cacao. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. Then there are a few sub-varieties. Thanks to the addition of a vanilla bean, chestnut shells, and chestnut paste, this is one intensely rich and aromatic cocoa. 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. Heres a brownie recipe that just might make you a believer. In the range of 100-120 years old. t-cacao-everyday t-cacao-classic 5. 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. Ancient Nacional tree in Piedra de Plata, DNA-verified to be 100% pure Nacional. the different cacao varieties. Let me begin by saying that cacao has changed my life. First discovered in Mexico and used by the Mayans. 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. 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. Our highest-grade chocolate in beautiful, minimalistic packaging. All cocoa fruit samples were broken and beans were removed and kept for tray fermentation for 5 days. The fermentation process is important in reducing the harsh flavor of the beans and developing the chocolate flavor precursors. In some cases each of these characteristics can all be perceived in the same bar of dark chocolate. And does it guarantee a steady income for cacao farmers that grow it? The Chocolate Journalist, 2022. 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. Based on our 14 years of experience growing cocoa, we found that genetics is the biggest and most controllable factor of all. 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. 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]. Almost all commercially-sold wine is produced from the same species of grape: This same principle applies to dark chocolate. The productive power of CCN-51 cacao. 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. from publication: Accurate Determination of Genetic Identity for a Single Cacao Bean, Using . However, growing single-variety cacao also had its challenges. The tempered chocolate is then poured into molds, allowed to cool, wrapped and packaged. 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. They are also categorised based on their biological varieties 1, each with different strengths, weaknesses, and unique properties. harvest-origin Call/Text: +1 (805) 600 8625 Chocolate is a food product made from roasted and ground cocoa pods mixed with fat (e.g. They are Criollo, Forastero, and . And their Dark Chocolate collection is no different. Is it hard to make pastry chefs understand not only fine cacao, but more specifically single-variety cacao? Lets do it again! This is because what we have done has been done for hundreds of years in other fruits. Roasted-chesnut hot chocolate with toasted vanilla-bean marshmallows. 6. 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. Xoco was founded with the vision to significantly increase flavor in chocolate. How can the result be optimized? The entire fermentation process takes about a week, during which the cacao beans are mixed and turned to ensure even and complete fermentation. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. Becoming less and less available. 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. Is it a good practice for the environment and the cacao farmers that grow it? It is also spreading throughout other countries in Latin America and Africa. Chop the milk chocolate into small pieces. 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). Tree genetics and genomes, 5 (3): 421433. Forastero is the most common variety of cacao grown around the world. We believe that soil and weather terroir have a relatively small influence on the final flavor of cacao. It was once used as a currency and to this day is highlighted as a superfood packed with antioxidants and a major staple in diets all around the world. It was initially cultivated by the Mesoamericans and is generally considered to be the most excellent worldwide. Evolution of Cacao 2. Even on the same farm, the soil composition, the nutrients and the minerals can change from meter to meter. Where did the first Cacao trees come from. World Trade. You can select particular recipes to make white, milk and dark chocolate that highlight the flavor characteristics that you desire. For this reason, we established a model called " PRODUCTIVE ECOSYSTEMS " where we have our own post-harvest centers and support small . Choosing the best cacao variety in the world is like choosing the best wine. Variety plays a strong role in determining flavor and aroma. It comes down to two finalists: Nacional and Criollo. 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. 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. 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. 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. 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. The Heirloom Cacao Preservation Fund recognizes appellations in Ecuador with unusually high concentrations of heirloom Nacional cacao. It can be really smooth or it might provide a grainy sensation in your mouth. Did you know that there are about 20 different species in the Theobroma family? 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. Scroll down to learn more about the three most popular varieties of cocoa powder. The cacao varieties we selected, Mayan Red and Tuma Yellow, were chosen for both fine flavor and productivity. 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. These are two amazing and easy to make recipes that we developed with our CocoTerra flavor wheel. It can be next to impossible to trace small variations of flavor because so many factors play into it. It's important to note that cacao variety and genetics are not the only determinant of good chocolate. We consume chocolate for the pure pleasure of it. region: "na1", And these segments are not exclusive a single chocolate can have a broad mix of flavors from different segments of the flavor wheel. Any reference to Nacional cacao, without further explanation, is a gross simplification of an evolving matrix of genotypes and phenotypes. Note:The terms "cocoa bean" and "cacao bean" are interchangeable. For example, in Europe bittersweet chocolate is simply known as dark chocolate as it also has a deep, darker color. Is single-variety cacao environmentally sustainable? Its productivity is spectacular and its flavor characteristics are poor. The large, hard puck of cocoa solids that remains is ground up and turned into cocoa powder. 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. Every tree will have different flavors ranging from earthy to fruity, acidic to bitter. Ancient Nacional is still currently on the brink of extinction. 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. Choosing the best cacao variety in the world is like choosing the best wine. NEW LIMITED EDITION VARIETIES ARE HERE | FREEE SHIPPING OVER $50 (L48) . The chart above lists each grade of Ecuadorian cacao, ordered according to the hierarchy of quality and rarity. Legend has it that on the island of Trinidad a majority of the plants, including the Criollo cacao trees died in the 1720s. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. When we started selling our beans, almost all of our potential customers over-roasted the beans. Roasting technique is often specific to each bean in order to enhance their unique flavor profile. Tap the mold on the counter to release any air bubbles. One cold weather event or a dry spell and the tree wont produce fruit or might even die. DNA testing of pots and vessels show that the Olmecs were consuming cacao as drinks and gruels. t-cacao-everyday In order to gain new insights into the reasons that motivate farmers to adopt certain Theobroma 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. The three main varieties: Forastero, Trinitario, and Criollo The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The . 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. But there is so much more to know about the history of the cacao tree! In Nicaragua, we found five different varieties on or near a farm we later bought in Northern Nicaragua. 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! We also want to inspire and motivate you to make your own chocolate at home once you have your CocoTerra chocolate maker! The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. What are the advantages and disadvantages in growing and conducting post-harvesting processes on single-variety cacao? If farmers are not making a livable income, they will not be incentivized to take care of their land and the surrounding environment. . 7. Piedra de Plata earned this designation in 2015. Find out more! The first advantage is better flavor. You can select specific cacao varietals that have unique flavor characteristics. Below is a complete list of all eleven genetic clusters of cacao, according to the USDA-ARS and Motamayor classification system. 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. What are the different varieties of cacao? 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. --- (2011) La Revolucin del Cacao CCN-51 en el Ecuador. 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 . Different varieties of chocolate Chocolate is everywhere. Product development is also a high priority as we introduce other varieties. Each of these cocoa varieties has its own distinct flavor. It is the job of the chocolate maker to properly roast the beans which is no easy task. The Four Cacao Types 1. Especially Michelin-star pastry chefs are a special breed and dont like to compromise on the materials they use. Varieties of Cacao 3. You have probably tried a lot of [], Happy National Chocolate Day! The Genetic Bank of Ancient Nacional Cacao. Less than 10% of chocolate produced around the world is made with beans from Trinitario trees. Criollo beans require just a little fermentation and short roasting to draw out the flavors. WHY? 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 . Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration. The main countries importing cocoa beans are the Netherlands, the United States, the United Kingdom and France. Estimated to be over 100 years old. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. There are over 80 different varieties of cacao trees used for making chocolate. Criollo 2. These high temperatures change the molecular structure of the cacao bean, lowering its overall nutritional value. A good example of Heirloom Nacional. Microwave the chocolate in 15-second intervals, stirring with a spatula after each blast. The genes that are responsible for flavor are different in each variety. Ultimately, its a subjective decision. Even the finest cacao varieties in the world, such as Criollo and Nacional, are never grown in a vacuum. Here's a closer look at each variety and a comparison between them. For an in-depth analysis, please read Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata.. Does it taste the same no matter where you plant it? 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. 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. You can select specific cacao varietals that have unique flavor characteristics. Unfortunately, instead of a virtuous cycle, cocoa is currently trapped in the vicious cycle of deforestation. But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. We called this variety Mayan Red. Cedeo Amador, Sergio. The . Check out What Is Terroir & Why Does It Matter? Unfortunately, this cant happen when you collect cacao that has been planted. Ecuador: +593 (0)2 322 7520. 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. 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. 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. This is a very high quality cocoa bean and is very aromatic and lacks bitterness. In the wild, cacao trees are an understory tree, living in the shade of the forest canopy. Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. Admittedly, this classification system is also an oversimplification of an evolving matrix, but its an important step toward correcting certain misunderstandings. Other factors that influence flavor include the soil in which the cacao trees are grown, the temperature of the region and the amount sunshine and rainfall received. 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 . The main producing countries of the world are: Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon, Ecuador and Colombia. 40 to 50 local people had to be hired and trained to learn how to graft expertly and successfully. Almost all commercially-sold wine is produced from the same species of grape:Vitis vinifera. Forastero is usually the most reliable variety and has the highest yield of cocoa pods. Dark, white, milk, single origin and so many more. 319 subscribers Galia Orme from CHOC Chick tries different cacao varieties, native to Ecuador. Only 10 to 15% of cacao trees are Criollo, and they are small and difficult to grow. (1999) and listed in the International Cocoa Germplasm Database. The genetic composition of these trees has a wide range; for the most part, the Nacional genotype is the dominant minority. Add the raspberry powder to the melted chocolate. People often use the two terms interchangeably. You can select ingredients from specific origins around the globe that highlight certain flavor profiles. The cacao tree produces 250,000 flowers every year, but only 10% of them gets pollinated. . When cracked open (also typically done by hand), there are about forty to fifty seeds inside covered by a sweet pulp. Today, that number has dropped to about 5%. 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. The two most coveted cacao varieties in the world are Nacional and Criollo. On the Chunca plantation, traditional Maya huts have been built to house a collection of native Mexican cocoa varieties. by CocoTerra | Aug 29, 2022 | Chocolate Recipes. portalId: "5723358", Once the fermentation process is finished, the cocoa beans are spread out to dry naturally in the sun. Heirloom organic cacao powder and drinking chocolate for everyday use. The fermented and dried cacao beans were regarded as "food of the gods," and also used as a form of currency. Flavor varieties do not exist in clonal gardens today. Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. There are around 7,500 different apple varieties, like the Granny Smith and the Golden Delicious. In the late 1800s and early 1900s, it is surmised that all cacao grown in coastal Ecuador was 100% genetically-pure Nacional[1]. These refer to the wide or narrow indication of where the cacao for a specific chocolate was grown. HARVESTING, FERMENTING AND DRYING Cacao trees produce large fruit pods that grow on the trunk of the tree. When stored properly, ruby cacao can have a shelf-life of about 12 months. Many others are growing single-variety cacao, but only for productivity and not fine flavor, like the CCN-51 variety. --- However, it's important to not overestimate the importance of origin. High yields + poor flavor characteristics = a nice solution for mass-production. Semi-sweet chocolate contains at least 35 percent cocoa solids and is assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. CMAA Internacional Cocoa Conference. 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. In the chocolate industry there has always been a big dichotomy: fine cacao equals low productivity, while bulk cacao equals high productivity. t-cacao-classic Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. The chocolate is continuously processed until the mixture is creamy and smooth. 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. (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. Quite a bit more productive than Heirloom Nacional. It emerged sometime between 3300 B.C.E. 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. The soil and climate characteristics in which the trees are cultivated significantly influence the chemical composition of the beans and, therefore, the flavor profile. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. For a deeper look into this historical and genetic process, check out "The Near Extinction of Ancient Nacional Cacao.". The cacao trees were planted in parallel rows with one . Cacao varieties affect the flavor, price and production of the chocolate. The complications began about a hundred years ago. The Near Extinction of Ancient Nacional Cacao, Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata. Lately, weve been craving the light and fluffy texture of a [], There is no doubt that chocolate is a blessing to mankind. 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. 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. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. With a mixed batch of different cacao varieties with different genetics, how can you optimize fermentation? But despite all these different environments, we can only detect slight changes in the flavor of our Mayan Red cacao, which stays incredibly consistent. There are four main types of cacao beans used in making chocolate: Forastero, Trinitario, Criollo, and Nacional. [], Whos in the mood for some chocolate? Place of the chocolate in a dry, microwave-safe bowl. Its fame in the global market dates back several centuries, although its ancient origins run much deeper. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs.5. Four cocoa powder varieties processed in different European countries (Germany, Poland, Romania and Bulgaria) were subjected to physicochemical, phytochemical and microbiological analysis. Cacao geneticists recognize up to eleven varieties of cacao, also known as genetic clusters. 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. 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