Here is a video that explains in the most simplistic way, (the way only a kids show can do it) about the process of making chocolate and the fermented cacao bean. Remember our cacao beans after drying in the warm sunny Caribbean sun are then packaged and shipped to you guys, keeping it a raw food.
Posts Tagged ‘Cocoa’
Anyone who has sampled cacao from different producers is often surprised at just how different one cacao bean can taste from another. Many people are even more surprised to learn that there are at least three different types of cacao beans grown worldwide: the Criollo, the Forastero, and the Trinitario. To even further complicate things, any number of factors can also create huge taste (and nutritional) differences between one crop and another: soil, water, climate, cultivation method, whether or not fertilizers are used, etc.
I was browsing some news articles this morning and came across an interesting story about some of these taste differences and particularly how the different varieties of cacao affect their taste.
The cacao beans sold on International-Organics.com are all bought from a single, organic-only coop in the Dominican Republic. About 80% of their cacao crop is Trinitario beans and the other 20% is Criollo. Our beans are 100% raw, organic and fair trade certified. So, the next time you bite into a piece of chocolate, take a moment to consider just how complicated and amazing that little piece of candy really is!
So we often get a lot of questions asking to define some of the common terminology when dealing with cocoa. “What’s a cacao nib?”, “What’s the difference between cacao and cocoa?”. Well, it just so happens the International Herald Tribune published a brief but informative article today that we just found that accurately answers a few of these questions. Take a look at that article here.