Chocolate comes in many forms, bars, truffles, candies and also become cakes, beverages, mousses, souffles, ice cream. This characteristics, whether magic or divine, explains why chocolate arouses such passion.
But how is chocolate born? For the “composer” Robert Linxe, always halfway between tradition and innovation, there are not rules. It begins with the inspiration, a place, a piece of music, an aroma, a conversation, an association and suddenly the idea is there, and the mixer become obvious.
Cocoa Beans Types:
The following are the three main types of cocoa trees:
- Criollo: One of the oldest type, but also the most delicate and rare [it has very low yields] beans make an exceptionally delicate chocolate.
- Forastero: Native of the upper Amazon but transplanted to Africa, mainly the Ivory Coast. Very hardy, with high yields, these beans are full flavored and robust, the “robusta” of cocoa tree.
- Trinitario: A cross between Criollo and Forastero. Grown Primarily in the Americas, Indonesia, and Sri Lanka. This gets its strength from Forastero and the delicacy from Criollo, which allows for a vast range of flavors.
Where a beans is grown as oppose to the type, will have the most influence on its flavor. Beans from Venezuela are sought after for their perfectly balanced aroma, beans from Brazil tend to have a high cocoa fat content. Ceylonese and Indonesian beans are noted more for the aromatic scent than their powerful taste. Caribbean cocoa is full bodied and aromatic. African beans are sought after their sharp, strong, intense flavor.
Did I tell you that I am a chocolateholic? Well now the secret is out, love dark chocolate.