The main ingredient in chocolate is cocoa which comes from the Theobroma Cacao tree. The tree has been cultivated in Mesoamerica for centuries and then slowly spread to other equatorial countries. While most of us are familiar with the taste of chocolate, not many people know that there are actually many different varieties of cacao around the world that can be used to make chocolate.
Each variety has its own unique flavor profile, ranging from fruity and floral to nutty and fudgy. In this blog post, we will explore 10 distinct varieties of cacao, including their origins, flavor notes, and the types of chocolate they are commonly used to make. If you’re a chocolate lover or simply interested in learning more about this fascinating tree and its magical pods, read on to discover the diverse world of cacao varieties.
10 distinct varieties of cacao
Criollo
Criollo cocoa is a type of cocoa grown mostly in Central and South America as well as some parts of the Caribbean.
Criollo cocoa is a rare and highly prized variety of cocoa that is known for its mild, delicate flavor profile. It is considered one of the oldest varietals, with a history that dates back to the pre-Columbian era in Central and South America. Criollo cocoa trees are known for their low yields and vulnerability to disease, which makes it a rare and expensive variety of cacao.
Criollo cocoa beans are pale in color and have a soft, buttery texture. They are often used to make high-end chocolate products, such as truffles and gourmet bars. The flavor of criollo cocoa can vary depending on the region where it is grown, but it is generally characterized by its smooth texture and nutty flavor notes.
While criollo cocoa represents only a small percentage of the world’s cocoa production, it is highly prized by chocolate makers and consumers alike because of its unique flavor profile and rarity. Some of the most famous chocolate brands in the world–such as Valrhona and Domori–use criollo beans in their high-end products.
Forastero
Forastero is the most common variety of cacao, comprising around 80% of the world’s total production. Forastero cocoa is known for its strong, robust flavor profile. It ranges from mildly bitter to quite acidic depending on where it is grown. Forastero is grown primarily in West Africa, which produces more than two-thirds of the world’s cocoa.
Forastero cocoa beans are dark and hard, making them ideal for use in making cocoa powder and mass-produced chocolate products such as candy bars and chocolate chips. While forastero cocoa is not as highly prized as some of the rare and more expensive cacao varieties, it is an essential ingredient in the chocolate industry and is used extensively in the production of everyday chocolate products.
Even though forastero cocoa is often considered a lower-quality cocoa variety, there are some high-quality forastero beans grown in certain regions. Madagascar’s Sambirano Valley produces beans with a fruity and earthy flavor profile. When handled properly, these beans can produce delicious chocolate products that are accessible to a wider range of consumers due to their lower cost.
Trinitario
Trinitario cocoa is a hybrid variety of cocoa that was developed in Trinidad in the mid-18th century by crossbreeding the criollo and forastero varieties. It is now widely cultivated throughout the Caribbean, Central and South America, and parts of Africa, and accounts for around 10% of the world’s cocoa production.
Trinitario cocoa is highly prized by chocolate makers for its complex flavor profile, which combines the best characteristics of its parent varieties and can range from fruity and spicy to nutty and chocolatey.
Trinitario cocoa beans have a medium to dark color and a soft texture, making them ideal for use in making high-quality chocolate products. Some of the world’s most renowned chocolate brands – such as Lindt and Toblerone – use Trinitario cocoa in their chocolate products.
Trinitario cocoa is a versatile type of cocoa that can produce a wide range of flavor profiles depending on the growing conditions and post-harvest processing methods. It has grown in popularity among chocolate makers and consumers as more people discover its unique flavor profile and versatility.
Nacional
Nacional cacao, also known as Arriba Nacional, is a rare and highly prized variety of cacao that is grown in the coastal region of Ecuador. It has a flavor profile that is renowned for its floral and fruity notes.
In the early 20th century, Ecuadorian farmers and chocolatiers worked to revive this unique Nacional variety. The variety had almost been lost due to disease and the introduction of other cacao varieties.
Nacional cacao beans are light in color and have a delicate, aromatic flavor. They have a soft texture and are often used to make high-end chocolate products like gourmet chocolate bars and truffles. The flavor of Nacional cocoa can vary depending on where it is grown, but it is generally characterized by its floral, fruity, and nutty notes.
Nacional cacao t is highly prized by chocolate makers and connoisseurs for its unique flavor profile. Some of the most famous chocolate brands in the world, such as Amedei and Michel Cluizel, use Nacional cocoa beans in their high-end chocolate products.
Chuao
Chuao cacao is a rare, highly prized variety of cocoa that is grown in the small village of Chuao, Venezuela. It has a complex flavor profile that’s often described as having notes of red fruit, honey and nuts.
Chuao cacao has a long and fascinating history. The cacao was first cultivated by the indigenous peoples of Venezuela and Colombia, who used it as a form of currency. Today, only a handful of farmers in Chuao still cultivate this variety, making it one of the rarest and most expensive cocoa varieties in the world.
Chuao cacao beans are dark and rich in flavor. They are often used to make high-end chocolate products, such as gourmet chocolate bars and truffles. The flavor of Chuao cocoa can vary depending on the post-harvest processing methods used, but it is generally characterized by its rich, complex flavor and subtle fruity notes.
Chuao cocoa beans are used by some of the most famous chocolate brands in the world, including Bonnat and Amedei.
Porcelana
Porcelana is another rare and highly prized variety of cacao grown in Venezuela. It has a delicate flavor profile, characterized by floral notes and a creamy texture.
Porcelana cacao is named for its appearance, which is like fine porcelain. It is considered one of the most exquisite cocoa varieties in the world and is highly sought after by chocolate makers and connoisseurs.
Porcelana cocoa beans are small and round, with a thin shell and characterized by a white flesh. They are often used to make high-end chocolate products.. Porcelana cocoa has a subtle flavor with notes of vanilla, honey and nuts.
Due to its rarity, Porcelana cocoa is one of the most expensive cocoa varieties in the world. It is grown in very limited quantities and is highly prized by chocolate makers and connoisseurs. Some of the most famous chocolate brands in the world use Porcelana cocoa beans in their high-end chocolate products.
Carbet
Carbet cacao is a bean variety grown primarily in the Caribbean islands, particularly in Trinidad and Tobago. It’s known for its unique flavor profile, which is fruity with a hint of acidity and a long finish.
Carbet cocoa is often used by chocolate makers to create high-quality chocolate with a distinct flavor profile. Chocolate makers prize Carbet cocoa for its unique taste.
Marañón
Marañón cacao is a highly prized type of cocoa that’s grown in the Marañón Canyon in northern Peru. It’s considered one of the rarest and most exquisite varietals in the world, with a flavor profile that’s fruity, floral, and nutty.
Marañón cocoa has a long and fascinating history, dating back to the time of the Incas. Today, only a handful of farmers in the Marañón Canyon still cultivate it, making this variety one of the most expensive cocoa beans in the world.
They are often used to make high-end chocolate products such as gourmet chocolate bars and truffles. The flavor of Marañón cocoa can vary depending on the post-harvest processing methods used, but it is generally characterized by its complex, nuanced flavor and subtle fruity notes.
Beniano
Beniano cocoa is another rare and highly prized variety of cacao that is grown in the Beni region of Bolivia, in the Amazon rainforest. It has a complex flavor profile, characterized by fruity and floral notes with hints of spice and earthiness.
Beniano cocoa is a rare, heirloom variety that has been cultivated in the region for centuries. It’s considered one of the finest cocoa varieties in the world and the beans are characterized by their large size and unique flat and elongated shape. The flavor of Beniano cocoa is highly sought after by chocolate makers and connoisseurs because it has a complex, rich taste. Beniano cocoa is used to make high-end chocolate products, such as gourmet chocolate bars and truffles.
Beniano cocoa is one of the most expensive cocoa varieties in the world. It is grown in very limited quantities. Some of the most famous chocolate brands in the world, such as Bonnat and Pralus, use Beniano cocoa beans in their high-end products.
Madagascar
Madagascar cacao is a distinctive, flavorful variety of cacao grown in the Sambirano Valley region of Madagascar. It is known for its bright and fruity flavor profile, with notes of citrus, berries, and even sometimes a hint of red wine.
Madagascar cocoa is grown in a tropical climate with rich soil that is ideal for cacao cultivation. The unique fermentation process used by local farmers yields deep red beans.
Madagascar cocoa is a favorite among chocolatiers for its intense fruity and bright flavor notes. The flavor profile of Madagascar cocoa makes it highly prized by chocolate makers and connoisseurs for use in creating high-end chocolate products, such as gourmet bars and truffles.
Madagascar cocoa is rare and expensive due to its limited production, high demand, and unique flavor profile. But because it’s so highly sought-after by chocolate enthusiasts, some of the most famous chocolate brands in the world, including Valrhona and Michel Cluizel, use Madagascar cocoa beans in their high-end chocolate products.
You can learn more about the heritage of cocoa on this website, which has extensive research about conserving cacao genetic diversity by identifying places for in situ collection and germplasm collection for ex-situ genebanks.
Exploring the different varieties of cacao is a fascinating journey through the world of chocolate. From the delicate criollo to the strong forastero, each variety has its own unique flavor profile that is appreciated by chocolate enthusiasts. With the rise of single-origin and artisanal chocolate, understanding the different types of cocoa has become increasingly important for chocolate makers and consumers alike. Whether you prefer fruity and floral notes or nutty and bitter flavors, there is a cacao variety out there to suit your taste buds.
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