If you like chocolate, you will have noticed that the shops often offer origins, terroirs, more or less important compositions of cocoa in your bar. But rarely do you hear about the varieties. There are dozens of them grouped under three large families: CIOLLO, FORASTERO and TRINITARIO.
Almost 80% of world production comes from the Forestero cocoa family. This is a hardy and extremely prolific cocoa tree. Of course, it is above all its economic reasons that have motivated its great popularity, like many other of our food products. Its bean is very bitter and when it is fresh and broken in half, we can see that its natural color, before being fermented and roasted, is rather reddish. It is the cocoa used for all industrial chocolates. Trinitario, a cross made between the two, which produces a more robust tree whose fruits are more abundant than criollo and less bitter than forastero; and finally, the Creole. Representing between 3 and 5% of world production, is the rarest and most aromatic variety.
Cultivated by the Mayas and the Aztecs over 2500 years ago, cocoa trees bearing this type of beans are fragile and particularly sensitive to diseases and climatic conditions. This is why Criollo cocoa trees are only cultivated in unspoiled areas like the Upala Valley, Costa Rica. It is from this valley, renowned worldwide for the purity of the species because all the cocoa producers who are established there have agreed to plant only this species in order to avoid the crossing of pollens, that our cocoa comes.
Le cacao tree of the Criollo variety produces very fine, fragile pods, and only in small quantities. Depending on its degree of maturity, the pod has a yellow color that can draw on green or light red. Criollo cocoa beans are pale in color ranging from white to purple.
Criollo cocoa has been considered for many years as the cocoa of the high-end chocolate factory.
Indeed, with its rare beans and low-yield production, a particularly delicate and flowery fragrance, a fine and subtle taste and a surprisingly sweet bitterness, it makes it possible to develop a creamy “Grand Cru” chocolate with inimitable, refined flavors. . Full of poetry, emotions and amazing discoveries….
An exceptional cocoa, cultivated by the "ticos" of Costa Rica.
Other countries often attempt the adventure of cultivating the little prince, and the results are often uneven, even fraudulent: a lot of chocolate is sold under the Criollo label, but few have this purity and its subtleties. This is because the Ticos are proud and very meticulous cultivators. No worries about the degree of fermentation, or the temperature of the ovens: in Costa Rica, you don't mess around with Criollo! In addition, this production is certified organic by KIWA.
Its restricted use makes it possible to refine the luxury chocolate factory and the high-end chocolate factory. The Criollo is above all the precious and distinguished ingredient that makes all the difference!
And you, have you ever tasted 100% Criollo chocolate?