I have decided to teach my first class on Chocolate by tasting a Criollo Bar . I know this is cruel to my students but supplies aren’t included. The good news is I’m going to keep it very simple and straight forward. There are basically 3 different beans that chocolate is made from they are the Criollo seed which has a distinct flavor (see below) and is very rare, the Forastero (the most common bean) and the Trinitario let’s just say a combo seed of the two. Of course you can continue to break this further up but I believe the notes below will help you get a better understanding.
Criollo- Dark- Artisana bar -For a 75 % bar this chocolate has a distinct bitter ending that you probably won’t find in other bars that don’t contain the Criollo seed. It also has a fruity edge to it that is unique. I didn’t expect to get this bold variety of flavors in a bar that merely contained 75% Cacoa. *** 1/2
Chocolate different beans specs