Just because there’s only one species of Theobroma cacao doesn’t mean there are no different types of cacao beans. However, even experts themselves can’t seem to agree on how many types of cacao beans there actually are, but let’s stick with 4.
Why in the world would you even care about this mumbo jumbo? Well, for starters, one word, flavor. While most of us are happily content with any chocolate in hand just as long as it’s good, true blue chocolate lovers take pleasure in the subtle differences in aroma, taste, and texture between the different cacao bean varieties.
The first type of cacao beans is the Criollo. It was initially cultivated by the Mesoamericans and is generally considered to be the most excellent worldwide. It has a rich, intricate aroma, and a profound yet smooth flavor. Criollo beans require just a little fermentation and short roasting to draw out the flavors.
The second of the types of cacao beans is the Forastero. It was originally domesticated in the Amazon basin and is very resilient and fruitful. However, it requires a long period of both fermentation and roasting for it to bring out its flavors. About 80% of all chocolate produced is derived from this particular variety but it has a bitter and plain flavor so it is usually mixed with Criollo and other chocolates to enhance its palatability.
The third one is the Trinitario variety which originated in Trinidad, where it derived its name from. Trinitario is a crossbreed of Criollo and Forastero which is why its being a separate type is arguable. These beans need medium-length fermentation to elicit the best flavors, but a short fermentation can already create acceptable ones and the roasting time can also be either short or medium. The flavor is virtually as complex as that of Criollo beans.
The last type, Nacional cacao, is extremely unusual and it is considered a Forastero so some people also refuse to consider it to be a feasible variety. It is mainly grown in western South America, particularly in Ecuador.
But whatever type it is, it’s still chocolate. And chocolate will always equal heaven, no argument there.
One of my email subscribers was wondering how chocolate candies made with high water content fillings, like caramel, can seemingly withstand blooming or other adverse effects?
