Cacao, the primary ingredient in chocolate, boasts a rich and varied history. At the core of this fascinating world are three prominent cacao varieties: Criollo, Forastero, and Trinitario. These varieties dominate discussions about chocolate production and flavour profiles. Let’s explore these three types in more detail to understand their unique characteristics and contributions to the chocolate industry.
Summary
Cacao, the main ingredient in chocolate, primarily comes from three varieties: Criollo, Forastero, and Trinitario. Each variety has distinct characteristics that influence the flavour and quality of chocolate.
- Criollo: Known as the "Aristocrat of Cacao," it originated in Central and South America. Criollo beans are prized for their delicate and complex flavours with floral and fruity notes. However, due to its susceptibility to disease and pests, it represents only 1% of global chocolate production.
- Forastero: The most commonly used cacao variety originated from the Amazon basin and is now mainly grown in West Africa. Forastero beans have a strong, robust cacao flavour with noticeable bitterness. Due to their hardiness and disease resistance, they account for about 80% of the world's cacao.
- Trinitario: A hybrid of Criollo and Forastero, this variety emerged in Trinidad. Trinitario combines the robust flavour of Forastero with the complex notes of Criollo, making it popular in fine chocolates.
The Famous Trio Of Cacao
Cacao, the primary ingredient in chocolate, has a rich and varied history. At the core of this fascinating world are three prominent cacao varieties: Criollo, Forastero, and Trinitario. These varieties dominate discussions about chocolate production and flavour profiles. Let’s explore these three types in more detail to understand their unique characteristics and contributions to the chocolate industry.
1. Criollo – The Aristocrat Of Cacao
Origin and History: Criollo cacao is believed to have originated in Central and South America, particularly in regions like Venezuela and Nicaragua. This variety has been cherished since ancient times and was highly valued by indigenous populations for its use in ceremonies and as a trading commodity.
Physical Attributes: Criollo cacao pods with rough surfaces are typically red or yellow. The beans inside are pale pink or white, contrasting with the darker ones in other varieties.
Flavour Profile: Criollo beans are renowned for their sophisticated flavour profile, often revealing delicate floral, fruity, and nutty notes with minimal bitterness. This refined taste makes it a favourite among artisans and connoisseurs.
Current Status: Despite its historical significance and superior flavour, Criollo cacao constitutes only 1% of the world’s chocolate production. This is primarily due to its susceptibility to pests and diseases, which has led to reduced cultivation. However, it remains a prized variety in gourmet chocolates.
2. Forastero – The Backbone Of The Chocolate World
Origin and History: Forastero cacao originated from the Amazon basin and has since spread to various cacao-growing regions, particularly West Africa, which now dominates global cacao production.
Physical Attributes: Forastero pods are larger and more robust than Criollo pods, and their colours range from deep purple to yellow. The beans inside are usually purple or dark brown.
Flavour Profile: Forastero beans are known for their strong, pronounced cacao flavour, often accompanied by a noticeable bitterness. While it lacks the nuanced flavour notes of Criollo, its robust cacao essence is appreciated by many chocolate lovers.
Current Status: Due to its hardiness and resistance to disease, Forastero has become the primary choice for large-scale commercial chocolate production, making up approximately 80% of the world’s cacao supply.
3. Trinitario – The Harmonious Blend
Origin and History: Trinitario cacao emerged in Trinidad in the 18th century through a natural hybridisation between Criollo and Forastero trees.
Physical Attributes: Trinitario pods exhibit a mix of characteristics from both parent varieties. They vary in appearance, ranging from smoother shapes reminiscent of Criollo to the more rugged forms of Forastero, with colours spanning deep reds to vibrant yellows.
Flavour Profile: Trinitario cacao combines Forastero’s deep cacao flavour and Criollo’s intricate flavour notes. This fusion often results in chocolates with complex, layered tastes—rich cacao foundations with hints of fruit, spice, or florals.
Current Status: Although less widespread than Forastero, Trinitario is respected for its balanced flavour and versatility. It is commonly used in fine chocolates and specialty products.
More Than A Trio?
While Criollo, Forastero, and Trinitario are the most well-known cacao varieties, the world of cacao is more diverse than these three suggest. Let’s delve into the nuances that reveal a broader spectrum of cacao diversity.
1. The Influence Of Terroir
Origin and History: Terroir, a term borrowed from the wine industry, refers to the unique combination of natural factors—such as soil, climate, and altitude—that influence the flavour profile of a crop. Just as grapes from different regions produce wines with distinct tastes, cacao beans harvested from various locales can yield chocolates with noticeably different flavours.
Microclimates and Flavours: When cacao trees of the same genetic variety are grown in differing microclimates, they may produce beans with contrasting flavour profiles. For example, a Criollo bean grown in Nicaragua’s shadowed forests might taste different from one cultivated in Venezuela’s sun-kissed regions.
2. Genetic Diversity And Sub-Varieties
Ongoing Research: Advances in genetic studies have revealed the complexities of the cacao genome. What was once categorised into broad groups (like Forastero) is now understood to include multiple sub-varieties. Some researchers suggest that more than ten primary genetic groups of cacao are far more than the traditionally recognised three.
Examples of Sub-varieties: Within the Forastero group, well-known sub-varieties include Amelonado, while lesser-known types like Contamana and Curaray exist. While these sub-varieties share certain genetic traits, they can have distinct characteristics in terms of flavour, appearance, and growth conditions.
3. Crossbreeding And Cultivation
Enhancing Cacao: Over the centuries, farmers and researchers have crossbreeded cacao varieties to develop strains that combine the best features of their parents. This often results in trees that yield beans with the fine flavour of Criollo but possess the disease resistance and hardiness of Forastero.
New Varieties: Crossbreeding has led to the emergence of new cacao varieties. One notable example is CCN51, a high-yielding, disease-resistant strain developed in Ecuador. While it does not have the fine flavour profile of premium cacaos, its resilience makes it an attractive option for farmers.
4. The Role Of Post-Harvest Processes
Beyond Genetics: The flavour of chocolate is not solely determined by the genetic makeup of the cacao bean. Post-harvest processes like fermentation and drying are crucial in developing and enhancing cacao flavours. Two batches of beans from the same tree can taste remarkably different depending on how they are processed after harvest.
Art and Science: Mastering post-harvest techniques is both an art and a science. Many cacao producers closely guard their fermentation and drying methods, emphasising that cacao’s richness doesn’t stem from genetics alone.
So, Which One Is The Best Variety Of Cacao?
Determining the “best” cacao variety is a subjective and multifaceted decision influenced by individual preferences, craftsmanship, and ethical considerations. Let’s explore these elements to understand the complexity behind choosing the best cacao.
1. The Palate Of The Beholder
Personal Preferences: Chocolate preferences, like those for coffee or wine, are deeply individual. While some may enjoy Criollo’s nuanced flavours, others prefer Forastero’s strong, straightforward cacao taste.
Flavour Complexity: Criollo is often celebrated for its complex flavours, but not everyone might appreciate these subtleties. Conversely, Forastero’s bold flavour might be too intense for those who enjoy more nuanced chocolates.
2. The Role Of Chocolate Makers
Craftsmanship: Even the finest cacao beans can produce subpar chocolate if incorrectly handled. Skilled chocolatiers can enhance the flavours of Criollo beans or balance the powerful cacao taste of Forastero, ensuring that the final product reflects the bean’s potential.
Innovation in Flavour: Some chocolate makers are experimenting by blending different cacao varieties or adding innovative ingredients to create unique flavour profiles. In these cases, the “best” bean might be a blend of several, each contributing to a complex flavour mosaic.
3. Ethical And Environmental Considerations
Beyond Taste: For many consumers, the “best” cacao has been sourced ethically, ensuring fair wages and good working conditions for farmers. Environmentally-friendly farming practices are also crucial, prioritising sustainability and biodiversity.
Labels and Certifications: Fair Trade, Rainforest Alliance, and Organic certifications can influence perceptions of what’s “best.” A chocolate bar made from Forastero beans might be preferred over a Criollo one if it supports a more equitable and sustainable supply chain.
4. Price And Accessibility
The Luxury of Rare Beans: Criollo’s rarity and superior flavour make it a luxury, but its high price can be a barrier for many consumers. What’s “best” in a gourmet boutique might differ from what’s “best” in a household pantry or grocery store.
Everyday Indulgence: For those seeking an everyday treat, the consistent flavour and affordability of chocolates made from Forastero or Trinitario beans might make them the preferred choice. Their widespread availability ensures a consistent chocolate experience beloved by many.
Conclusion
Choosing the best cacao variety is not a one-size-fits-all decision. It is a subjective and multifaceted process influenced by personal preferences, the skill of chocolate makers, and ethical considerations. Criollo, Forastero, and Trinitario each offer distinct flavour profiles and unique histories, contributing to the rich tapestry of chocolate experiences available today. Beyond these primary varieties, the influence of terroir, genetic diversity, and post-harvest processes further enriches the world of cacao. Ultimately, the best cacao aligns with individual taste, supports sustainable practices, and reflects the craftsmanship of its maker. Whether you prefer the refined notes of Criollo, the robust flavour of Forastero, or the harmonious blend of Trinitario, each bite of chocolate is a journey through the diverse and captivating world of cacao.
Frequently Asked Questions
Criollo cacao is often called the "aristocrat of cacao" due to its complex and delicate flavour profile, which includes floral, fruity, and nutty notes with minimal bitterness. It is also rare, making up only about 1% of the world's chocolate production.
Forastero cacao is widely used because it is hardy, disease-resistant, and produces a strong, pronounced cacao flavour. It accounts for approximately 80% of the world's cacao supply, making it the backbone of large-scale commercial chocolate production.
Post-harvest processes like fermentation and drying are crucial in developing and enhancing cacao flavours. These processes can significantly affect the final taste of the chocolate, highlighting the importance of genetics and craftsmanship.
Many consumers consider ethical and environmental factors when choosing cacao. Fair Trade, Rainforest Alliance, and Organic certifications indicate that the cacao has been sourced responsibly, ensuring fair wages for farmers and sustainable farming practices.
Yes, there is a significant price difference between cacao varieties. Criollo is the most expensive due to its rarity and superior flavour, while Forastero is more affordable and widely available. Trinitario falls somewhere in between, offering a balance of quality and price.