Tag Archives: arriba
Sinds kort volgen wij Caoni chocolade, maar dan enkel de drie origin 77% chocolades.
- Bold chocolate flavor.
- Very floral.
- Balanced, neither bitter nor sour.
- Prolonged, elegant after taste.
- These beans are sweet; to the point that you will hardly believe it is a 77% cocoa chocolate.
- Mild chocolate flavor at the beginning that intensifies to reach a stronger finish.
- Perfectly balanced, neither bitter nor sour.
- A bit spicy at the end.
- Moderately prolonged gentle after taste.
LOS RIOS 77%
- Intense but balanced chocolate flavor from the first bite.
- Slightly bitter.
- Slightly sour.
- Slightly spicy finish.
- Moderately prolonged subtle after taste.
Caoni create single-origin, dark chocolates that express the natural flavors, aromas and textures that only “Arriba” cocoa beans can provide. “Arriba” beans are very rare, naturally grown in the same way for hundreds of years. Caoni´s hand selected “Arriba Cacao” never requires flavors changing additives such as vanilla to change its flavor.
New for Belgium and sure for Kortrijk in my shop Caoni Chocolate from Ecuador.
Caoni’s dancing chocolate bars, indigenous music, and a mysterious looking black background all conspire to make Caoni chocolate appealing and exotic. But their site isn’t just light hearted, it also offers information on chocolate’s health benefits, some of which were even new to me, like the compound “epicatequina,” a substance similar to aspirin that helps prevent blood clots. Also, I had not read about the effect of chocolate’s aroma increasing theta brain waves, leaving you calmer and more relaxed. All good news.
On the West coast of Ecuador there are three regions supplying Arriba beans for Caoni. Each has its own, distinctive micro-climate. Traveling North to South, we have: Esmeraldas, Manabi (both hugging the coast), and Los Rios (a bit more inland). Esmeraldas is known for its wide variety of tropical forests and high humidity; Manabi is the opposite with very dry conditions; while the Los Rios province is replete with rivers that come down from the Andes mountains. Each area produces a different flavor profile in the bean, from intense to mild and creamy.
Esmeraldas 77% is an interesting chocolate as it delivers both a tempered snap as well as a slightly chewy texture. Here, the Arriba beans take on the flavors of dark fruits, a hint of tobacco, and a medium long finish.
Manabi 77% is a delicious sublimely balanced bar. In Caoni’s publicity materials they rightly claim “These beans are naturally sweet, to the point that you will hardly believe it is a 77% cocoa chocolate.” There are 12 grams of sugar per 50 grams of chocolate, but that is far less than many comparable products.
Los Rios 77% is almost a combination of the other two 77% bars in that it has all the complexity of the Esmeraldas, the lusciousness of the Manabi with the addition of pronounced floral notes and a slightly spicy long finish.
Don’t know your arriba from your elbow? Then read our (Hotel Chocolat) crash course in cocoa…
CRIOLLO is traditionally thought of as the king of cocoa with its deep, armatic and lingering fruity flavours. However, due to natural cross breeding, there are hardly any pure criollo trees left and it only accounts for 1 – 5% of world production. In fact, a great deal of criollo cocoa is actually a criollo-rich trinitario mixture, which is just as good. Through DNA mapping by experts at Reading Universaty, we have discovered that our cocoa trees at Rabot Estate are fine, old, criollo-rich trinitarios.
TRINITARIO cocoa originated on the West Indian island of Trinidad after a natural cross occured between the criollo and forastero trees there. Not surprisingly, it combines the flavours of criollo with the disease resistance of forastero, but quality can vary depending on the ratio of criollo to forastero. In general though, trinitario beans are known for their complex, fruity flavours and account for about 10 – 15% of world production.
FORASTERO cocoa is a hardy, productive strain, but it is not know for its fine flavours. It’s the workhorse of cocoa and accounts for 80 – 90% of the world’s supply. Robust, classically chocolaty, but limited flavours make it the perfect cocoa for blended chocolate. However, there are some exceptional “fine flavour” forastero beans, like the prized Ecuadorian arriba and nacional cocoa.
Find out more about the world of cocoa at http://www.hotelchocolate.co.uk/cocoa
I wanted to publish this basic knowledge about cocoa (some people ask me to) on my blog, I hope you like it.