Explore Chocolate

(This isn't Switzerland)

Coppeneur subdivides its cocoa along the following two classes of origin.

Cru de Plantation:

All cocoa beans originating from a single named plantation and the same crop period. Characteristics will vary from harvest to harvest.

Cru d’Origine:

All cocoa beans originating from certain cultivation areas or from a single co-operative. Characteristics will vary from harvest to harvest.

For Coppeneur creations, the following four typical cocoa varieties are used:

Cocoa Criollo

The most delicate and sought-after type of cocoa bean; very rare and precious. It needs perfect climatic conditions, appropriate soil and plenty of care. Criollo trees produce few pods and are very susceptible to disease. Originally found in South America, especially in Venezuela. Small populations of Criollo exist on Java and Madagascar. Sub sorts: Ocumare 61, Ocumare 67, Porcelana among others. The beans are highly aromatic with many pleasant side-flavours, including fruitiness.

Cocoa Trinitario

Also rare and precious. A successful hybrid of sensitive Criollo and robust Forastero. Sub sorts: Sambirano, Rio Caribe, Sur del Lago among others. Expressive and rich in flavour. Flavour notes range from spicy to earthy to fruity to highly acidic.

Cocoa Nacional

One of the world's most sought after cocoa beans. It's cultivated exclusively in Ecuador; however, not every cocoa from Ecuador is the precious Nacional. Areas under cultivation: Los Rios, Esmeraldas, Guayas and Bolivar. Sub sorts: Arriba among others. Revered for its long lasting, mellow flavors and flowery notes.

Cacao Forastero

The mainstay of the world's cocoa bean crop, accounting for approximately 90% of all cocoa production. Hearty, disease resistant and very prolific. Primarily grown in Ivory Coast, Ghana, Indonesia and Brazil. Good quality Forastero cocoa can be found, among other places, in Sao Tome. Its characterized by earthy and simple flavours with moderate acidity.

Cocoa Beans: The secret of flavours

Because cocoa is a sensitive natural plant, its characteristics change from one cultivation area to the next. Influences upon character include location, topography, rainfall, heat, humidity, shade and soil. Then, proper fermentation and drying is important because they are the key to flavour development. Each chocolatier then imparts unique characteristics on the bean depending on their manufacturing process.

An experienced chocolatier, working with poor quality cocoa beans will always produce poor quality chocolate. An inexperienced chocolatier, working with high quality cocoa beans will almost never make high quality chocolate the first time. 

The quality of a chocolate bar is not determined by the percentage of cocoa. A chocolate bar made with 72% premium grade cocoa tastes significantly better than a bar made with 82% average grade cocoa.

The characteristics of wine, cognac and scotch, are enhanced when stored in hardwood casks. Chocolate doesn't require flavour enhancement by other elements.

One of the best web sites to explore chocolate is: The Chocolate Life