Cocoa Bean Varieties
Cocoa’s diversity is rooted in its remarkable range of bean varieties, each imparting its own nuance to the world’s beloved chocolate. The three primary types—Forastero, Criollo, and Trinitario—constitute the foundation of global cocoa production.
- Forastero: The robust workhorse of the cocoa world, Forastero beans account for nearly 80% of global production. Originally from the Amazon basin, these beans thrive in West Africa and are prized for their resilience and high yields. Their flavour is typically strong and straightforward, with a classic, bittersweet profile that forms the backbone of most commercial chocolate.
- Criollo: Revered as the ‘prince of cocoas,’ Criollo beans are rare and delicate, representing only a small fraction of the market. Indigenous to Central America, they produce chocolate with complex, floral aromas, gentle acidity, and a lingering, nuanced finish. Criollo’s sensitivity to disease makes it difficult to cultivate, but its refined taste is highly sought after by artisan chocolatiers.
- Trinitario: A natural hybrid of Forastero and Criollo, Trinitario emerged on the island of Trinidad after a blight decimated Criollo crops in the 18th century. This variety brings together the hardiness of Forastero with the subtlety of Criollo, resulting in beans that balance robustness with sophisticated flavour notes—spicy, fruity, and floral.
Other lesser-known varieties, such as Nacional from Ecuador, add to the cocoa tapestry, each contributing distinctive aromas and taste profiles. The complex interplay of genetics, terroir, and cultivation methods means every harvest tells a unique story, inviting chocolate lovers to explore a world of flavour, origin by origin, bean by bean.
Chocolate Production
The Art of Chocolate Production
From bean to bar, chocolate production is a fascinating blend of science, craftsmanship, and passion. It all begins with the cacao tree, where ripe pods are harvested and split open to reveal the precious cocoa beans inside. These beans are fermented and dried under the sun to develop their rich, complex flavor.
Once dried, the beans are roasted to bring out their signature aroma, then cracked and winnowed to separate the nibs from the shells. The nibs are finely ground into a thick paste called chocolate liquor, which is then refined, conched, and tempered to achieve that smooth, glossy finish chocolate lovers crave.
Whether crafted by artisan chocolatiers or produced on a larger scale, every stage of the process — from sourcing quality beans to perfecting the final texture — plays a vital role in creating chocolate that delights the senses and connects people across cultures.