Introduction to the species, origin and characteristics of cocoa beans

⑴ Creolo:

The best product of cocoa has a unique flavor, but the output is rare, equivalent to Arabica coffee beans in coffee beans, accounting for only 5% of global production; it is mainly grown in Venezuela, the Caribbean, Madagascar, Java and other places.

⑵ Flastro:

The highest output, accounting for about 80% of the world's production, smells spicy, bitter and sour, equivalent to Robasta in coffee beans, which is mainly used to produce common popular chocolates; cocoa beans from West Africa belong to this category. There are also a lot of cultivation in Malaysia, Indonesia, Brazil and other places. This kind of beans need intense baking to make up for the lack of flavor, which is why most dark chocolates have a scorched flavor.

⑶ Trinidad:

The above two hybrid varieties, named after being developed in Trinidad, combine the advantages of the first two kinds of cocoa beans, account for about 15% of production, and are distributed like Creolo and are regarded as treasures in cocoa. Used to produce high-quality chocolate, because, only these two kinds of beans can provide the acidity, balance and complexity of high-quality chocolate.

African cocoa beans account for about 65% of the world's total cocoa bean production, most of which are bought out by the United States in the form of futures, but the vast majority of African cocoa beans are Flastro, which can only be used to produce ordinary and popular chocolates, while European high-quality chocolate producers choose the best beans produced in high-quality cocoa plantations, and some even have their own farms, such as valrhona, a famous French chocolate producer.