Latin American Stocks
Is there much difference between the cocoa beans from different countries in Latin America?
My shop stocks chcolate Republican Domonic Ecuador, Domingo Santa, Peru …. Is there really a difference or is it just for connoisuers?
Basically, a good dose of differences in cocoa is the way the grains used to make chocolate and most importantly, how many percentage of cocoa solids in chocolate in particular. That said however, there are three groups main cocoa cultivars used to make cocoa and chocolate. The most valuable, rare and expensive is the Criollo Group, the cocoa beans used by the Maya. Only 10% chocolate is made from Criollo, which is less bitter and more aromatic than any other grain. Cocoa beans 80% The chocolate is made from grains Stranger group. Stranger trees are significantly more resistant than native trees, resulting in a decrease in the cost of cocoa beans. Trinity, a hybrid of Criollo and Stranger, is used in approximately 10% of chocolate. The chocolate is created by spraying, then mix cocoa beans with sugar and cocoa butter to a paste. These are then processed by "conching", a process that awakens the liquid chocolate over a long period, up to 7 days. This allows the flavor Chocolate to develop – and fluffy. The longer the conching, the chocolate better and sweeter. Once done, the chocolate is tempered before molding into bars. Tempering is the heating and cooling the chocolate slowly, and helps distribute the uniform reduced cocoa – which Prodicus shiny finish. normal dark / dark chocolate usually has a high percentage of cocoa solids – about 75%. In the unsweetened chocolate (which is in stores), cocoa are as high as 98%. brands chocolate milk has a high solids content of 40% (hard to find), then that mass produces only 20%. (Incidentally, do a taste test – Treat the Hershey Kiss, and then try a bar of Hershey's – there is a difference, chocolate, as they use a different for everyone … Emerging Market Spotlight – Latin America – Bloomberg