Criollo cacao evolved almost entirely through human intervention in Central America, where it was likely the dominant or even only varietal present for several thousand years.
We encounter the term “Criollo” frequently in chocolate circles for good reason–it’s the most sought after chocolate in the world. Pure Criollo cacao is exquisitely rare: there are only two sources, and only one of them, BFREE Belize, produces sufficient beans for chocolate production.
Jacob Marlin and his mostly-Mayan staff planted the BFREE farm with grafts cut from wild trees in the Belize rain forest. These trees were genetically validated to be 100% pure Criollo and in 2016 were recognized as Heirloom designee number 11.
Observation, reason, and experiment make up what we call the scientific method.
Richard Feynman
Dancing Lion Chocolate has partnered with BFREE Belize to determine the optimal fermentation for pure Criollo cacao. There are many opinions about how these beans should be fermented, but given the complexity of the fermentation process and the rarity of pure Criollo, we think it makes sense to start from scratch.
We do science here, applying the scientific method to nearly everything. Observe, discuss, argue, experiment, repeat. How does cacao fermentation work in practice? How does each step affect flavor? How do we know are theories are correct?
We want to make the best possible Pure Criollo chocolate, so we proposed a multi-year series of fermentation projects at BFREE to better understand this cacao’s unique requirements. We humbly offer the results fromour first round of experiments. We’re currently the only source for chocolate produced from this rare cacao, and I hope you find these bars delicious and unusual.
Criollo cacao is unlike any other cacao in the world, and this inspires us to continue our efforts to master the process, from the nursery to fermentation to chocolate bar.
Criollo is a very rare and precious variety of cacao that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been progressively abandoned owing to its low yield. It is a delicate cacao and makes up just 0.01% of global cacao production.
Criollo is often described as being mildly acidic and rarely bitter. Criollo fans say it has a mild taste with secondary aromas of nuts, caramel, fruit, and tobacco. As for Trinitario, you'll often hear that it has most of the powerful cocoa taste of Forastero but is generally less acidic and bitter.
Its initial cultivation quickly spread to different regions, including the one currently considered the cradle of Criollo cocoa: Venezuela. This South American country has a long tradition of chocolate-making, and geographical conditions are ideal for growing this type of cocoa.
To'ak Chocolate is the most expensive chocolate in the world, with a price tag of $385 per bar. Made in Ecuador from rare cacao beans, each bar is aged for up to two years and comes with a wooden box and tasting utensils.
Today, Criollo tends to be the preferred bean of chocolate connoisseurs. The beans are tantalisingly rare, accounting for only c. 3% of the world crop, and unusually they are often white in colour.
In Hispanic America, criollo (Spanish pronunciation: [ˈkɾjoʝo]) is a term used originally to describe people of full Spanish descent born in the viceroyalties. In different Latin American countries, the word has come to have different meanings, mostly referring to the local-born majority.
It prefers loamy, well-drained soil. That said, this species cannot handle drought, so provide good water retention. This plant can grow in a wide range of pH and can tolerate mildly acidic and basic soils. A high amount of organic matter is utilized in cacao growth, so feed compost regularly.
This latter can be processed as chocolate, which was considered the “drink of the Gods”, so much so that the scientific plant name, Theobroma cacao, was taken from the Greek words: theo (God) and broma (drink) [6].
Research has linked the flavanols in dark chocolate to improved oxygen levels, nerve function, and blood flow in the brain. These flavanols are also associated with increased nerve cell growth and activity in brain regions associated with learning and memory, especially the hippocampus.
The richness in chocolate (and other things) usually comes from the fat, and in pure chocolate this fat is mostly from cacao butter, which usually means that dark chocolate will be the richest.
100% dark chocolate does not contain any added sugar. Every ingredient comes from the cacao beans. The percentage is divided between cacao solids (the “brown” part that contains health properties and the recognizable chocolatey flavour) and cacao butter (the “white” part which is the fatty component of the chocolate).
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Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.
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