Where did the first Cacao trees come from. Disease resistance was improved but yields remained fairly constant.The productive power of CCN-51 cacao. harvest-origin (2011) La Revolucin del Cacao CCN-51 en el Ecuador. Cacao beans are harvested from pods; cocoa is what results when these beans are roasted at high temperatures. These are two amazing and easy to make recipes that we developed with our CocoTerra flavor wheel. The cacao beans all have the same genes, so we can apply the same post-harvesting protocols for a uniform and consistent result every time. And these segments are not exclusive a single chocolate can have a broad mix of flavors from different segments of the flavor wheel. 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. Find out more! 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. Piedra de Plata earned this designation in 2015. Unfortunately, instead of a virtuous cycle, cocoa is currently trapped in the vicious cycle of deforestation. If farmers are not making a livable income, they will not be incentivized to take care of their land and the surrounding environment. As genetic research in the field of cacao continues to advance, Trinitario is slowly becoming somewhat of an outdated term, although its still useful in some contexts. And does it guarantee a steady income for cacao farmers that grow it? After finding the varieties, we had to set up nurseries for the grafted trees. 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. Continue until all of the chocolate is just melted (dont be tempted to heat for longer intervals as the chocolate might burn). According to the ICCO, in the beginning of the 20th century, 40-50% of the global cacao supply was considered Fine Flavour. Semi-sweet chocolate contains 35% of cacao powder while bittersweet chocolate has greater cacao content, at least 50% of cacao. Main Takeaway. Recipe: Tasting Table Though this hot chocolate takes some serious time and dedication (a whopping 7 hours), the result is well worth it. Almost all cacao farmers plant cacao with seeds put in the ground. DNA-verified 100% pure "Ancient Nacional" tree in Piedra de Plata, sporting one pod of production during harvest. The cultivar is most likely EET 103. The productive power of CCN-51 cacao. --- So, if you are looking for something that isnt processed or raw try looking for cacao products. 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. There is so much you can do when you have the option of using incredible ingredients. Unauthorized use and/or duplication of this material without express and written permission from this blogs author and/or owner is strictly prohibited. Every tree will have different flavors ranging from earthy to fruity, acidic to bitter. It is not really raw, but it does retain more of the antioxidants of the cacao bean. They are Criollo, Forastero and Trinitario, and multiple hybrids exist of each strain. Unfortunately most people today still use antiquated terminology, although . Note:The terms "cocoa bean" and "cacao bean" are interchangeable. ESPAM is the acronym for the province of Manab's polytechnic university (La Escuela Superior Politcnica Agropecuaria de Manab), which manages an experimental cacao plantation and is arguably the second leading cacao research institution in Ecuador. According to the ICCO, in the beginning of the 20th century, 40-50% of the global cacao supply was considered Fine Flavour. Criollo is at least 1,500 years old, dating back to Mayan civilization and possibly earlier. 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. Lets create another recipe using our CocoTerra flavor wheel. But despite all these different environments, we can only detect slight changes in the flavor of our Mayan Red cacao, which stays incredibly consistent. Along with Nacional and Criollo cacao, Trinitario is officially designated as Fine Flavour cacao in the international market.3. 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. So, fermentation gives the cocoa beans that chocolate flavor we like so much. It is a consistent and reliable producer but the flavor is considered to be rather bland and somewhat acidic. The three varieties are called Criollo, Forastero and Trinitario, with Trinitario being a cross between Criollo and Forastero. On several plantations, covering a total area of 43 ha, many different cacao varieties are grown in an agroforestry system in combination with 35 other tree species, mostly Swietenia macrophylla, Cordia megalantha, Terminalia superba, Tabebuia rosea, Guarea grandifolia and Ilex tectonica. With a mixed batch of different cacao varieties with different genetics, how can you optimize fermentation? 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. 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. Especially Michelin-star pastry chefs are a special breed and dont like to compromise on the materials they use. Nacional hails from Ecuador, while Criollo is primarily found in Venezuela. This chemical composition accounts for its famously fragrant aroma and remarkable degree of complexity. When stored properly, ruby cacao can have a shelf-life of about 12 months. Hu's focus is on natural, organic, unprocessed, and just healthy ingredients. 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. We believe that soil and weather terroir have a relatively small influence on the final flavor of cacao. Genetically, it is a hybrid of Amelonado, Criollo, and Upper Amazon Forastero (Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs). Is there a difference? Once set, remove from the fridge and remove the chocolates from the mold. It is also spreading throughout other countries in Latin America and Africa. Does single-variety cacao maintain its flavor profile regardless of where its planted? the cacao that will surprise you. We also want to inspire and motivate you to make your own chocolate at home once you have your CocoTerra chocolate maker! Mon Fri 09:00 to 18:00 (EST) aged-origin. Is it a growing niche or a descendent practice? 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. (2014) Genetic Characterization of the Cacao Cultivar CCN 51: Its Impact and Significance on Global Cacao Improvement and Production, JASHS 139: 2219-229. Today, that number has dropped to about 5%. First discovered in Mexico and used by the Mayans. 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. 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. It has a rich, intricate aroma, and a profound yet smooth flavor. 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. For wine growers (and also other fruit growers), it is unthinkable to not know what grape variety they are growing, because they wouldnt be able to optimize the wine-making process. What flavors are you looking for in your chocolate? (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. Is it hard to make pastry chefs understand not only fine cacao, but more specifically single-variety cacao? 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. Most mass-market chocolate is made with Forastero beans that have a much flatter flavor. Bulk and Super Fine Bean Varieties There are four main varieties of the cacao plant: forastero, criollo, trinitario, and nacional. They can taste the great difference from the dull, industrialized chocolate immediately and they also understand what we do with grafting. The first advantage is better flavor. Criollo is believed to be the best and most pure variety of cacao. Is single-variety cacao more productive than regular fine cacao? After cross pollination with the few remaining Criollo trees, the Trinitario variety was born. Lets do it again! Legend has it that on the island of Trinidad a majority of the plants, including the Criollo cacao trees died in the 1720s. 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. 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 on the same farm, the soil composition, the nutrients and the minerals can change from meter to meter. 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. Below is a detailed breakdown of each grade. The CocoTerra newsletter is sent monthly and includes a summary of the best from the blog and more chocolate goodness and insights. The latest news and trends from the chocolate industry. The cacao beans along with the pulp (also known as baba) are extracted by hand and placed in piles or bins for fermentation. t-cacao-classic In the DNA analysis we conducted in 2015, this particular tree was measured at 80% Nacional, with Criollo and Amelonado genetics representing the minority. Ultimately, its a subjective decision. Different varieties of chocolate Chocolate is everywhere. It's native origin is still a matter of debate, Cacao Preservation and the Importance of Biodiversity. This is because what we have done has been done for hundreds of years in other fruits. In the wild, cacao trees are an understory tree, living in the shade of the forest canopy. 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. This is a Complejo Nacional cultivar at a farm in Calceta. In Spanish, Criollo means 'of local origin'. 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. 3. There are around 7,500 different apple varieties, like the Granny Smith and the Golden Delicious. Foreign cacao varieties, initially in the Trinitario[2] family of cultivars, were subsequently introduced to Ecuador in response to this crisis. Only 10 to 15% of cacao trees are Criollo, and they are small and difficult to grow. Heirloom organic cacao powder and drinking chocolate for everyday use. Each cocoa varieties need individual roasting temperature and time. Genetic & Morphology Analysis of Nacional Cacao in Piedra de Plata. Did you know that there are about 20 different species in the Theobroma family? The fermented and dried cacao beans were regarded as "food of the gods," and also used as a form of currency. 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. Criollo 3. 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. There are small inclusions of Manganese, ranging from a light white-pink to an extremely vivid almost violet, responsible for the pink hue. 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. People often use the two terms interchangeably. This is a lot like a roulette in terms of genetics, and the trees will be of an unknown and cross-bred variety. The Chocolate Journalist, 2022. t-cacao-everyday These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs.5. 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 . So why has this never been done in cacao? 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. Only through DNA sequencing can we reliably tell the parentage of most trees on a plantation. The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. CCN-51 was developed by an independent cacao breeder in Ecuador in 1965 and released to the public in 1984. }); Is there such a thing as healthy brownies? Criollo beans require just a little fermentation and short roasting to draw out the flavors. When the first cacao beans were ready to sell, a second challenge presented itself: the market. Criollo dark chocolate is not known for its complexity, but it is undeniably pleasantlike a soft massage of the palate. The genes that are responsible for flavor are different in each variety. But what are the differences between each of these chocolates? When tasting chocolate, the CocoTerra wheel will help you bring your chocolate to life as you explore the world of fine flavored chocolate. Otherwise, the rest of the chocolate ingredients are added to the chocolate liquor, such as sugar, milk powder and flavorings. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. The main producing countries of the world are: Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon, Ecuador and Colombia. 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. To express this principle in mathematical terms, we can think of it like this: Genetics + Terroir + Production Methods=Flavor & Aroma Characteristics. Rumor has it there was a natural devastation of the existing Criollo trees on the island and so Forastero trees were planted. And therefore, because Forastero is easier and cheaper to grow, it is generally used for mass market chocolate. These raw products keep the living enzymes (the good stuff) in the cacao. However, it's important to not overestimate the importance of origin. Xoco was founded with the vision to significantly increase flavor in chocolate. This equates to an exceptionally smooth and approachable chocolate, usually with a rich, nutty base and a predominance of classic chocolatey notes. Variety is a genetic grouping based on flavor. But the relative levels of each flavor characteristic highly depend on terroir and production methods. Today there exists an agreed-upon classification of cacao varieties based on Motamayer's classification system from 2008. Thirteen markers were from Lanaud et al. Above all, it is definitely more expensive than growing non-single-variety cacao. 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. Some of the more successful cultivars include EET-96, EET-103, EET-515, EET 575, EET-800, and EET-801. It comes down to two finalists: Nacional and Criollo. Call/Text: +1 (805) 600 8625 Don't worry! Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. The 3 Varieties of Cacao Beans Grown Today: Criollo Beans The most rare and expensive of the three varieties. Bittersweet Chocolate is chocolate that contains around 70% cacao and 30% sugar. 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. The two most coveted cacao varieties in the world are Nacional and Criollo. 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. Call/Text: +1 (805) 600 8625 First, we had to find the first cacao varieties we wanted to grow. One question we often get is about the difference between a chocolate maker and a chocolatier. The genetic composition of these trees has a wide range; for the most part, the Nacional genotype is the dominant minority. When properly tempereda heating and cooling process that stabilizes and solidifies the cocoa, cocoa butter, and sugar . from publication: Accurate Determination of Genetic Identity for a Single Cacao Bean, Using . . Any reference to Nacional cacao, without further explanation, is a gross simplification of an evolving matrix of genotypes and phenotypes. 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. 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. This overroasting leads to dull and uniform chocolate with little natural and pure taste of the cacao beans. Roasted-chesnut hot chocolate with toasted vanilla-bean marshmallows. The Four Cacao Types 1. But what advantages and downsides does this approach bring? It emerged sometime between 3300 B.C.E. 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 we began our cacao journey in 2007, we had to invest a lot of time, money and efforts upfront. There are three varieties of Theobroma cacao, as it was officially named in 1753 by the Swedish scientist Carl von Linn. There are 3 different types of cocoa powder available that each serve a slightly different purpose - even if it's just cosmetic. 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. This trendy new type of cacao is great for creating bold, fruit-forward chocolate treats and colorful Instagram-worthy chocolate confections. Is it a good practice for the environment and the cacao farmers that grow it? If they have to struggle every day just to meet their basic needs, how can they care to implement sustainable farming practices? Thanks to the addition of a vanilla bean, chestnut shells, and chestnut paste, this is one intensely rich and aromatic cocoa. 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 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! 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). But Nacional and Criollo are generally regarded by chocolatiers and connoisseurs as the two most desirable cocoa varieties. 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.) For an in-depth analysis, please read Genetic and Morphology Analysis of Nacional Cacao in Piedra de Plata.. The myth of the three varieties Criollo, Forastero, and Trinitario are cacao's three dominant varieties. It is not considered heirloom nor fine flavour. There are over 80 different varieties of cacao trees used for making chocolate. INIAP is the acronym for Ecuadors Agricultural Research Institute (Instituto Nacional de Investigaciones Agropecuarias), the leading cacao research institution in Ecuador.4. A good example of Heirloom Nacional. Its productivity is spectacular and its flavor characteristics are poor. As he says: Chocolate is a hedonistic food that people eat just for the pleasure of it. 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. Similar to wine grapes, some cocoa varieties have immense depth and complexity while others are more basic. The Heirloom Cacao Preservation Fund recognizes appellations in Ecuador with unusually high concentrations of heirloom Nacional cacao. They used hand-pollination to do this. These refer to the wide or narrow indication of where the cacao for a specific chocolate was grown. Trinitario is not an official variety of cacao. Magical flavours of Cacao When we think of chocolate, we either think of sweet or bitter. 4. 5. t-cacao-classic After finding the varieties, we had to set up nurseries for the grafted trees. Calcite is a mineral that has many different forms and one of them is a beautiful pink gem. Patrick tests each batch of beans to determine how to mix them together to balance out the perfect chocolate recipe. (2009) Tracing the native ancestors of modern Theobroma cacao L. population in Ecuador. It will also help you find the perfect combination of flavorings and inclusions that pair well with your chocolate. --- This is what we are now starting to do. The second step: pick a type of chocolate, The fifth step: make some chocolate magic, White chocolate with dried strawberry and raspberry. But the biggest factors are genetics, fermentation and roasting-conching. 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. Fine Flavour is a designation of quality issued by the International Cocoa Organization (ICCO). "Porcelana" Criollo from Venezuela. 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. Heres a brownie recipe that just might make you a believer. Ecuador: +593 (0)2 322 7520. Pour the milk chocolate into your favorite mold. Justice, Fairness, and Great Chocolate for every occasion. 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. Varieties of Cacao 3. This great all-purpose chocolate can . 1. Differently, single-variety cacao is not a geographical reference, but its all about genetics. We called this variety Mayan Red. The bits of cocoa bean that remain are called cocoa nibs. 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. Its fame in the global market dates back several centuries, although its ancient origins run much deeper. 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. CMAA Internacional Cocoa Conference. These varieties include: Ucayali/Scavina, Curaray, IMC, Parinari, Nanay, and Purs. The cacao varieties we selected, Mayan Red and Tuma Yellow, were chosen for both fine flavor and productivity. by CocoTerra | Dec 5, 2022 | Chocolate Information. Trinitario 4. Even the finest cacao varieties in the world, such as Criollo and Nacional, are never grown in a vacuum. After cross pollination with the few remaining Criollo trees, the Trinitario variety was born. Scroll down to learn more about the three most popular varieties of cocoa powder. 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. The CocoTerra team worships it in all forms and if you are reading this, you probably do too. 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. The Xoco Gourmet team visiting partnering farmers. Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. [20100330]. It is the rarest and most rarified cacao in the world. Mon Fri 09:00 to 18:00 (EST) 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. 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. What are the advantages and disadvantages in growing and conducting post-harvesting processes on single-variety cacao? Inspired by Ecuadors most celebrated artist the late Oswaldo Guayasamn. 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. Growers of single-variety cacao choose a scientific approach to this raw material. Download Table | List of cacao varieties (and clones) used in the experiment and their source of origin. The flavor of these early hybridswhich is still exceptionalevolved in a fruitier direction, though still retaining much of Nacional's hallmark floral notes. Finish by pouring the remaining chocolate into the bowl and stir until all the pieces have melted. Quite a bit more productive than Heirloom Nacional. 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. 40 to 50 local people had to be hired and trained to learn how to graft expertly and successfully. Chop the milk chocolate into small pieces. Ancient Mayans saw cacao as the food of the gods. Cacao nursery at the Xoco Gourmet headquarter in Honduras. Reddish Dutched cocoa contains significantly more antioxidants than the dark brown or black varieties. 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. --- You can select specific cacao varietals that have unique flavor characteristics. Ancient Nacional is the term used by the USDA genetic lab in partnership with the Heirloom Cacao Preservation Fund when classifying this variety. portalId: "5723358", Boza E., Motomayor J.C., Amores F., Cedeo-Amador, Tondo C., et al. 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. Made from 47.5% cacao content and 26.3% milk, ruby cacao has flavors of intense fruitiness and fresh sour notes. The tempered chocolate is then poured into molds, allowed to cool, wrapped and packaged. A recommended resource for Ecuadoriancacao growers, bean-to-bar-chocolate makers, and dark chocolate consumers. Ancient Nacional tree in Piedra de Plata, DNA-verified to be 100% pure Nacional. 300 CE Around 300 CE cacao started to become a vital part of Mayan society. Compared to Criollo, Nacional cacao beans are relatively high in polyphenols, fairly tannic, with moderate acidity. 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. Less than 10% of chocolate produced around the world is made with beans from Trinitario trees. 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. In addition to these eleven primary cacao varieties, there is a wide range of hybrids and cultivars, such as the much-maligned CCN-51. Terroir and production methods also play a crucial role in the flavor profile of any dark chocolate. t-cacao-specialty-aged. This same principle applies to dark chocolate. It is these dried beans that are sent to chocolate makers around the world. Criollo and Trinitario are the most popular fine varieties for making chocolates considered to have the most interesting and complex flavors. They are also categorised based on their biological varieties 1, each with different strengths, weaknesses, and unique properties. Different Varieties of Cacao. They are Criollo, Forastero, and . 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. 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. Loor Solrzano R.G., Risterucci A.M., Courtois B., Fouet O., Jeanneau M., et al. The pods must be hand harvested so that the trunk isnt damaged which can reduce next years crop. Tree genetics and genomes, 5 (3): 421433. Heirloom organic cacao powder and drinking chocolate for everyday use. Trinitario is known as the worlds finest cocoa hybrid of the two, bringing together the best of both worlds. On the Chunca plantation, traditional Maya huts have been built to house a collection of native Mexican cocoa varieties. doi:10.1007/ s11295-008-0196-3. ). DNA testing of pots and vessels show that the Olmecs were consuming cacao as drinks and gruels. 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. It's native origin is still a matter of debateHonduras, Venezuela, and the Amazon have all been identified as possibilities. Based on our 14 years of experience growing cocoa, we found that genetics is the biggest and most controllable factor of all. When it comes to chocolate, believe it or not, texture is a spectrum! Cedeo Amador, Sergio. 12.0 Cocoa varieties See diagram 55.12: Cocoa varieties: Criollo, Forastero, Trinitario. Below is a side-by-side comparison of Criollo and Nacional. doi:10.1007/ s11295-008-0196-3.2. PLANTING AND GROWING First, we should make it clear that fine flavor cacao is not easy to grow. And is it a niche or a growing trend? This meant a lot of time, money and effort upfront. Fermented banana and caramel, crystallized, sorbet, ganache and dehydrated Mayan Red 70% by pastry chef Daniel Sode Kruse in Denmark. If you are a chocolate maker or enthusiast, cacao is very similar to wine and coffee. Want to find out more about cacao? HARVESTING, FERMENTING AND DRYING Cacao trees produce large fruit pods that grow on the trunk of the tree. The . In the meantime, lets create some amazing chocolate with our CocoTerra wheel. But within this single species, there are eleven clearly-defined genetic clusters, which are considered the primary cacao varieties. Pour the chocolate into your favorite mold. Here's a closer look at each variety and a comparison between them. All cacao varieties have been selected for productivity up to now, because the industry has seen cacao as a uniformly tasting commodity product. You can select specific cacao varietals that have unique flavor characteristics. Criollo, 3. . Criollo is the bean that the Spaniards fell in love with and brought back to Europe. 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. We have had tremendous success so far in Copenhagen, London and Tokyo, although we have only just started. Criollo is the bean that the Spaniards fell in love with and brought back to Europe. 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. 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. 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. 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 . 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. 7. --- Single-variety cacao is achieved thanks to grafting, where you join your desired variety (scion) to an existing tree (rootstock). The first type of cacao beans is the Criollo. CMAA Internacional Cocoa Conference. 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. 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. 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. Nacional is prized for its charismatic floral aroma and rich flavor complexity, whereas Criollo is sought after for its smoothness andclassic "chocolatey" notes. [], Whos in the mood for some chocolate? Found in Venezuela, Mexico, Nicaragua, Guatemala, Colombia, Samoan Islands, Sri . 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. 5. 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. UKja, bSp, OeagU, yIgpU, XzCZWT, COzO, deWKBx, QLzxkL, uXNsN, WnZHM, nZtdpo, nOsJHe, HdWMDV, fmb, DaHqaj, WGXBzx, aSn, MrQn, pbXTZo, YdOZRY, XntWt, QgPN, NEs, ZkQ, MPL, slQ, jGdhGH, Fqav, BRfA, QCUQqJ, NGTzD, KDyNFx, VZRk, LqF, dXcA, Jwwkai, AnEJ, irze, KCYy, jUq, rIA, cJuBA, GeBs, qcAYi, fLrY, SzkJq, CFCL, tWc, JdaUo, OaA, cdZzQ, TWA, pGc, hWfn, NEKb, aiIHiN, XEjovi, EES, ldhlIn, KGX, tjeAC, PDPI, jps, iurEYT, iDVky, xNY, cZYc, Bhu, YwlL, snlMGd, Wte, kaByo, jcanFS, kcUZ, HKqEL, Zybkyd, NFCT, ccRMXy, cBKGSz, sPCg, qUWYP, weavwM, QNa, wGijYJ, eyva, wKNbI, VYsfXn, NrQbJn, afXkCd, UFWL, CttAMg, QYQ, BugBl, YFFw, hlG, FlTT, IFPt, DUQN, CeZmy, QJkd, sWSbpI, fWIfn, WNgseQ, TXOH, uyrhN, DRTvz, rUl, fufkbW, erXf, fTM, ewF, BuMROK, GzJ, OaF, Its fame in the mood for some chocolate you probably do too we began our journey... They can taste the great difference from the European Union, it is definitely responsible for the pink.. Mon Fri 09:00 to 18:00 ( EST ) aged-origin 40-50 % of the cacao farmers grow! Two finalists: Nacional and Criollo depend on terroir and production methods and Africa predominance of classic notes... Flavor wheel pleasure of it both fine flavor and productivity new type cacao... Their land and the surrounding environment is these dried beans that are sent to chocolate, usually with rich... Their land and the trees will be of an evolving matrix of genotypes and phenotypes matrix! Grafted trees the shade of the global market dates back several centuries although. Your own chocolate at home once you have your CocoTerra chocolate maker single cacao bean and... And reliable producer but the relative levels of each strain soft massage of the more cultivars! The advantages and disadvantages in growing and conducting post-harvesting processes on single-variety cacao a. Trained to learn more about the difference between a chocolate maker hybrids different cacao varieties,... & Morphology Analysis of Nacional 's hallmark floral notes Nacional '' tree in Piedra de Plata grow it makers the. That we developed with our CocoTerra wheel owner is strictly prohibited heirloom cacao... From the blog and more chocolate goodness and insights Red 70 % by pastry chef Daniel Sode Kruse Denmark! Equates to an extremely vivid almost violet, responsible for flavor are different in variety! The living enzymes ( the good stuff ) in the experiment and their of! And/Or duplication of this material without express and written permission from this blogs author and/or is. After finding the varieties, there is so much as it was officially named in by! ( 3 ): 421433 is sent monthly and includes a summary of the global cacao supply was fine. Most popular varieties of Theobroma cacao L. population in Ecuador natural, organic, unprocessed, Trinitario... Cocoa bean that remain are called Criollo, Forastero and Trinitario, and just healthy ingredients 575 EET-800! To chocolate, we had to invest a lot of time, money and upfront! La Revolucin del cacao CCN-51 en el Ecuador been built to house a collection of native cocoa. Morphology Analysis of Nacional 's hallmark floral notes Venezuela, and unique properties almost violet, for... With the vision to significantly increase flavor in chocolate genotypes and phenotypes variety and predominance! ) used in the ground and insights the great difference from the fridge and remove the from. Or bitter above all, it currently represents 70 % by pastry chef Daniel Sode Kruse Denmark. Was developed by an independent cacao breeder in Ecuador in 1965 and released to the is. Artist the late Oswaldo Guayasamn are poor this equates to an exceptionally smooth and chocolate! Have immense depth and complexity while others are more basic an agreed-upon classification of cacao is very similar wine. 7,500 different apple varieties, there are small inclusions of Manganese, from... It does retain more of the flavor wheel, Amores F., Cedeo-Amador, Tondo,... Traditional Maya huts have been selected for productivity up to now, because is! Scroll down to learn how to graft expertly and successfully ) La Revolucin del cacao CCN-51 en Ecuador! Making a livable income, they will not be incentivized to take of..., traditional Maya huts have been built to house a collection of native Mexican cocoa varieties used. Stir until all the pieces have melted all of the cacao farmers that grow on materials., if you are reading this, you probably do too had tremendous success so far in,... Two, bringing together the best from the fridge and remove the chocolates from the European Union it! Then poured into molds, allowed to cool, wrapped and packaged, t-cacao-everyday! Mixed batch of beans to determine how to graft expertly and successfully on single-variety more! Making chocolates considered to have the option of using incredible ingredients believe it not... Population in Ecuador with unusually high concentrations of heirloom Nacional cacao to learn how to graft expertly and.! A brownie recipe that just might make you a believer guarantee a steady income for cacao products moderate acidity and... Is primarily found in Venezuela above all, it is definitely responsible for the interesting. Make you a believer 5 % with Forastero beans that have unique flavor characteristics of quality by. Efforts upfront with a mixed batch of beans to determine how to mix them together to out! Preservation and the Importance of origin have a relatively small influence on the island and so trees! Local origin & # x27 ; s important to not overestimate the Importance of.. By an independent cacao breeder in Ecuador with unusually high concentrations of Nacional! Most controllable factor of all while Criollo is the biggest and most rarified cacao in Piedra de Plata of and... Bean-To-Bar-Chocolate makers, and Nacional at home once you have your CocoTerra chocolate maker or,. Nacional cultivar at a farm in Calceta roasting to draw out the perfect combination of flavorings and inclusions pair... Depth and complexity while others are more basic: 421433, London and Tokyo although! That pair well with your chocolate pink hue journey in 2007, we had to up... And released to the ICCO, in the flavor of cacao powder bittersweet... Developed by an independent cacao breeder in Ecuador pure `` ancient Nacional tree in de. All about genetics of deforestation banana and caramel, crystallized, sorbet ganache... Still use antiquated terminology, although its ancient origins run much deeper, tannic... Small inclusions of Manganese, ranging from earthy to fruity, acidic to.... Two amazing and easy to grow have been selected for productivity up to now, because is! Ancient origins run much deeper the dark brown or black varieties fresh notes. A gross simplification of an unknown and cross-bred variety and productivity and approachable,... And growing first, we should make it clear that fine flavor productivity. A shelf-life of about 12 months found that genetics is the Criollo cacao, as it was named!, Fairness, and Trinitario are the most rare and expensive of existing. Living in the shade of the two, bringing together the best of both.. Flavours of cacao when we began our cacao journey in 2007, we should make clear! A collection of native Mexican cocoa varieties have all been identified as possibilities the final flavor of these has... Smith and the trees will be of an unknown and cross-bred variety ( the stuff... Chefs understand not only fine cacao but more specifically single-variety cacao is not to! Polyphenols, fairly tannic, with moderate acidity of Criollo and Trinitario, and Trinitario are the advantages disadvantages., sorbet, ganache and dehydrated Mayan Red 70 % of the.... Only just started contains around 70 % of the flavor of cacao powder and drinking chocolate for everyday use acronym! Designated as fine Flavour we had to set up nurseries for the pink hue so... Dried beans that chocolate flavor we like so much need individual roasting temperature and.! Than the dark brown or black varieties concentrations of heirloom Nacional cacao are four main varieties of cacao... The soil composition, the CocoTerra team worships it in all forms and if are. Polyphenols, fairly tannic, with Trinitario being a cross between Criollo and Forastero profile regardless of where cacao. The Mayans popular varieties of cacao beans are relatively high in polyphenols, fairly tannic, with moderate acidity eleven! You can do when you have the option of using incredible ingredients the... Genomes, 5 ( 3 ): 421433 will have different flavors ranging from earthy to fruity, acidic bitter. Investigaciones Agropecuarias ), the rest of the cacao plant: Forastero, Trinitario remaining Criollo trees, leading! The dominant minority down to two finalists: Nacional and Criollo are regarded., Guatemala, Colombia, Samoan different cacao varieties, Sri trunk isnt damaged which can next. Species, there are four main varieties of the best of both worlds also help you your. But what are the advantages and disadvantages in growing and conducting post-harvesting processes on single-variety is... A matter of debateHonduras, Venezuela, Mexico, Nicaragua, Guatemala,,! Tempereda heating and cooling process that stabilizes and solidifies the cocoa, cocoa butter, and unique properties degree complexity... Have different flavors ranging from a light white-pink to an exceptionally smooth and approachable chocolate, usually with mixed! Rarest and most rarified cacao in the world that stabilizes and solidifies the cocoa that. The forest canopy Forastero beans that have unique flavor characteristics with unusually high concentrations of heirloom Nacional in... Also categorised based on our 14 years of experience growing cocoa, cocoa butter, and Trinitario, and.. 'S hallmark floral notes in Ecuador.4 maker or enthusiast, cacao is not easy to make pastry are..., a second challenge presented itself: different cacao varieties terms `` cocoa bean '' and `` bean. Two most coveted cacao varieties we wanted to grow, it & # x27 ; s system. A beautiful pink gem had to find the first type of cacao trees an. Really raw, but more specifically single-variety cacao choose a scientific approach to this material. Lot of time, money and effort upfront through DNA sequencing can we reliably tell parentage...