Criollo cacao evolved almost entirely through human intervention in Central America, where it was likely the dominant or even only varietal present for several thousand years.
We encounter the term “Criollo” frequently in chocolate circles for good reason–it’s the most sought after chocolate in the world. Pure Criollo cacao is exquisitely rare: there are only two sources, and only one of them, BFREE Belize, produces sufficient beans for chocolate production.
Jacob Marlin and his mostly-Mayan staff planted the BFREE farm with grafts cut from wild trees in the Belize rain forest. These trees were genetically validated to be 100% pure Criollo and in 2016 were recognized as Heirloom designee number 11.
Observation, reason, and experiment make up what we call the scientific method.
Richard Feynman
Dancing Lion Chocolate has partnered with BFREE Belize to determine the optimal fermentation for pure Criollo cacao. There are many opinions about how these beans should be fermented, but given the complexity of the fermentation process and the rarity of pure Criollo, we think it makes sense to start from scratch.
We do science here, applying the scientific method to nearly everything. Observe, discuss, argue, experiment, repeat. How does cacao fermentation work in practice? How does each step affect flavor? How do we know are theories are correct?
We want to make the best possible Pure Criollo chocolate, so we proposed a multi-year series of fermentation projects at BFREE to better understand this cacao’s unique requirements. We humbly offer the results fromour first round of experiments. We’re currently the only source for chocolate produced from this rare cacao, and I hope you find these bars delicious and unusual.
Criollo cacao is unlike any other cacao in the world, and this inspires us to continue our efforts to master the process, from the nursery to fermentation to chocolate bar.
Criollo is a very rare and precious variety of cacao that was at risk of extinction for many years. It is the cacao of the Mayas and the Aztecs, the cultivation of which has been progressively abandoned owing to its low yield. It is a delicate cacao and makes up just 0.01% of global cacao production.
Its origins go back to Amazonia, the land from which it draws its distinctive botanical and aromatic characteristics. Its initial cultivation quickly spread to different regions, including the one currently considered the cradle of Criollo cocoa: Venezuela.
To'ak Chocolate is the most expensive chocolate in the world, with a price tag of $385 per bar. Made in Ecuador from rare cacao beans, each bar is aged for up to two years and comes with a wooden box and tasting utensils.
They stumbled upon the Marañon Canyon and some of the rarest cacao beans in the world, which the USDA verified as a genetic pure version of a type called Nacional.
Friis-Holm Chokolade (Denmark) was the most awarded with 16 prizes, including 7 silvers and 9 bronzes. Other multi-award-winners this year included: Fu Wan Chocolate (Taiwan) with 11 prizes, Kasama Chocolate (Canada) 10 prizes, Fjåk Chocolate (Norway) 10 prizes. One of the highest scores went to Mary Chocolate Co.
Criollo and Trinitario are the fine varieties prized for making chocolates with the most interesting and complex flavours. Forastero is typically the hardier, more reliable strain and has a higher yield of cacao pods.
Criollo is often described as being mildly acidic and rarely bitter. Criollo fans say it has a mild taste with secondary aromas of nuts, caramel, fruit, and tobacco. As for Trinitario, you'll often hear that it has most of the powerful cocoa taste of Forastero but is generally less acidic and bitter.
Research has linked the flavanols in dark chocolate to improved oxygen levels, nerve function, and blood flow in the brain. These flavanols are also associated with increased nerve cell growth and activity in brain regions associated with learning and memory, especially the hippocampus.
This rare cacao bean was rediscovered in a small cacao field in northern Peru after being considered extinct for more than a century. To us in the chocolate world, this was a real-life Indiana Jones moment. The Gran Nativo Blanco bean or the Great White is like none other.
Chuao Chocolatier, which has its headquarters in Carlsbad, California. Chuao was recently voted the best chocolate in the U.S. for Food & Wine magazine.
According to co-founder Jerry Toth, the price was by necessity. “This is what happens when artists develop a product together in the absence of a good accountant.” It also reflects the low volumes (often as few as 100 bars), the highly manual production processes, and the rarity of the genetic variety of cacao tree.
The richness in chocolate (and other things) usually comes from the fat, and in pure chocolate this fat is mostly from cacao butter, which usually means that dark chocolate will be the richest.
Luxury chocolate should contain only the best of ingredients and in preference to inferior ingredients, such as the artificial flavouring “vanillin” or hydrogentated fats, used instead of pure cocoa butter simply because its cheaper.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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