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Chocolate tasting – a round-the-world journey
Like the aroma of wine, the aroma of chocolate is unique to the different regions of origin of the cocoa beans from which this chocolate was created. The taste of cocoa, as well as the taste of wine grapes, is very dependent on the soil, growing conditions, the specifics of growing plants in this area. The quality of harvesting, the course of the fermentation process of grains also has a significant impact.
Ideal climatic conditions for cocoa cultivation are typical of equatorial countries, heat and high humidity. And despite the love of high temperatures, the direct rays of the sun can destroy the plant, so producers take great care to keep cocoa in the shade of other taller trees. One of the largest producers of cocoa is the West African country of Ivory Coast, which annually harvests 1.4 million tons of beans. Ghana, the world’s second largest producer, is more than 600,000 tons per year. Leading countries are followed by Indonesia, Brazil, Ecuador, Togo, Mexico, Papua New Guinea and some Latin American and Caribbean countries.
What is the difference between tastes and uniqueness of aroma? Why don't we start tasting?
Africa
Chocolate grown in Madagascar has a pronounced sourness. It has light weightless aromas of citrus fruits. The annual cocoa harvest on the island is about 5,000 tons!
Grains from Ghana and Ivory Coast have a more classical flavor, while São Tomé chocolate has a coffee flavor. It should be noted that the Portuguese colonists first cultivated Brazilian cocoa in Sao Tome in the XIX century.
Mexico and Central America
Mexican flavor left its imprint on the properties of cocoa beans growing in this area. They have a somewhat sour taste. The first cocoa tamers in the Mexican region were the Mayans.
Chocolate from Costa Rica will surprise you with a somewhat fruity aroma, and Panamanian chocolate will dilute the classic taste not only with fine fruit notes, but also with a light shade of fried nuts.
South America
The moderately saturated taste of cocoa with bitterness is an attribute of true Colombian chocolate. A distinctive feature of Ecuadorian chocolate is weightless fruit notes, the aroma of jasmine and a light herbal hue. Ecuador is an exporter of more than 70,000 tons of cocoa beans per year.
The grains of exotic Brazil, the largest producer of cocoa in Latin America, are characterized by sourness, and sometimes palpable floral tones. The savory Venezuelan chocolate is characterized by mixed fruity aromas of ripe plums and cherries. According to experts, its flavor is perfectly balanced!
Caribbean countries
Dominican Republic chocolate (32,000 tons per year) has even more striking taste characteristics. Tasters distinguish in it a deep earthy aroma, as well as shades of tobacco. In some cases, light notes of red wine and spices are felt. Trinidad and Tobago are famous for chocolate with a spicy aroma of cinnamon, and Jamaican is characterized by a rich taste and aroma of pineapple.
Asia
In the Asian region, the only producer of cocoa beans is Indonesia (18,000 tons annually). Local chocolate has a pure aroma of cocoa with a slight sourness. The balance of shades is truly perfect
Source: dgficc.com
Source: /users/1077
Ideal climatic conditions for cocoa cultivation are typical of equatorial countries, heat and high humidity. And despite the love of high temperatures, the direct rays of the sun can destroy the plant, so producers take great care to keep cocoa in the shade of other taller trees. One of the largest producers of cocoa is the West African country of Ivory Coast, which annually harvests 1.4 million tons of beans. Ghana, the world’s second largest producer, is more than 600,000 tons per year. Leading countries are followed by Indonesia, Brazil, Ecuador, Togo, Mexico, Papua New Guinea and some Latin American and Caribbean countries.
What is the difference between tastes and uniqueness of aroma? Why don't we start tasting?
Africa
Chocolate grown in Madagascar has a pronounced sourness. It has light weightless aromas of citrus fruits. The annual cocoa harvest on the island is about 5,000 tons!
Grains from Ghana and Ivory Coast have a more classical flavor, while São Tomé chocolate has a coffee flavor. It should be noted that the Portuguese colonists first cultivated Brazilian cocoa in Sao Tome in the XIX century.
Mexico and Central America
Mexican flavor left its imprint on the properties of cocoa beans growing in this area. They have a somewhat sour taste. The first cocoa tamers in the Mexican region were the Mayans.
Chocolate from Costa Rica will surprise you with a somewhat fruity aroma, and Panamanian chocolate will dilute the classic taste not only with fine fruit notes, but also with a light shade of fried nuts.
South America
The moderately saturated taste of cocoa with bitterness is an attribute of true Colombian chocolate. A distinctive feature of Ecuadorian chocolate is weightless fruit notes, the aroma of jasmine and a light herbal hue. Ecuador is an exporter of more than 70,000 tons of cocoa beans per year.
The grains of exotic Brazil, the largest producer of cocoa in Latin America, are characterized by sourness, and sometimes palpable floral tones. The savory Venezuelan chocolate is characterized by mixed fruity aromas of ripe plums and cherries. According to experts, its flavor is perfectly balanced!
Caribbean countries
Dominican Republic chocolate (32,000 tons per year) has even more striking taste characteristics. Tasters distinguish in it a deep earthy aroma, as well as shades of tobacco. In some cases, light notes of red wine and spices are felt. Trinidad and Tobago are famous for chocolate with a spicy aroma of cinnamon, and Jamaican is characterized by a rich taste and aroma of pineapple.
Asia
In the Asian region, the only producer of cocoa beans is Indonesia (18,000 tons annually). Local chocolate has a pure aroma of cocoa with a slight sourness. The balance of shades is truly perfect
Source: dgficc.com
Source: /users/1077
