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The genetic purity of the cocoa sold
as Criollo today is under dispute,
mainly because the stands of trees
have been genetically crossed with
other varieties. Of the cacaos
Criollos are the most vulnerable
to a variety of threats; therefore
the yield of each tree is much
lower. Sporting a delicate yet
complex flavor, Criollo is rich in
secondary flavor without having
the strong taste of classic
chocolate.
Forastero is a cacao that is
probably native to the Amazon
basin; it is a large group of
cultivated and wild cacaos. This
is the variety that entirely makes
up the cocoa crop in Africa.
Forastero cacao trees are a much
hardier plant and have a greater
yield than Criollo. Classic
chocolate flavor is the trademark
of Forastero but it has no
noticeable secondary flavors.
"Nacional" and "Arriba" are
superior types of Forastero, with
a very complex flavor.
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