Cocoa Beans

We all know about chocolate and cocoa powder, but there is another product from Theobroma cacao’s cocoa bean that not many people know about.  It is called the cocoa nib. Theobroma cacao produces a pod which contains cocoa beans.  The cocoa nibs come from a cocoa bean that has been roasted and separated from the husks of the cocoa bean.

Cocoa Nibs

Cocoa nibs may be added to oatmeal, used as topping on an ice cream sundae, adding the chocolate chip cookies instead of or in addition to nuts, added to homemade granola… really the possibilities are endless!  Cocoa nibs have the same health benefits of both chocolate and cocoa powder, but possess the added surprise of crunch and texture.

Askinosie Chocolate's Cocoa Nibs

Kopali's Organic Dark Chocolate Covered Cocoa Nibs

You may purchase cocoa nibs for a variety of chocolate makers in their naked form (try Askinosie Chocolate’s cocoa nibs of Scharffen Berger’s Cocoa Nibs!) and they are exceptional tasty covered in dark chocolate (try Kopali’s Organic Dark Chocolate Covered Cocoa Nibs!).

Cocoa Nib Tassies

Serves 24

Ingredients:

For the pastry:
12 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
scant 1/4 teaspoon sea salt
1 1/2 cups all-purpose flour

For the filling:
1 large egg white
3/4 cup packed light brown
1 T. unsalted butter, melted
1 cup cocoa nibs, chopped
1 teaspoon vanilla extract
generous pinch sea salt

Directions:

Position oven rack in the lower third of the oven. Preheat the oven to 400 degrees F.

To make the pastry:

Combine the melted butter, sugar, vanilla, and salt in a medium bowl. Add the flour and mix just until incorporated.

Divide the dough in half and press each half into a flattened 4-inch square. Cut each square into 12 equal pieces and shape each piece into a ball. Place one dough ball in each muffin cup and press it evenly over the bottom and all the way up the sides of the cup, forming a neat rim. Set aside.

To make the filling: In a medium bowl, beat the egg white until foamy. Stir in the brown sugar, melted butter, cocoa nibs, vanilla, and salt. Divide the filling evenly among the tartlet shells, using about 1 teaspoon for each.

Bake the tassies for 10 minutes, then reduce the oven temperature to 250 degrees F. and bake for 20 minutes more, or until the pastry is well browned on the edges and underneath (life one out with the point of a knife to check). Let cool in the pans on a rack.

(Stored in an airtight container, these remain delicious for about 3 days, with the chocolate flavor intensifying from day to day).

Cocoa Nib Tassies

I was flattered to receive an email from a dear friend from college today that said every time he encounters anything having to do with chocolate he thinks of me.  After being friends for over 25 years, that’s pretty impressive!  There have been three different varieties of Theobroma cacao reported in the past.  As it turns out, there are more and more varieties being found all the time.  The following article talks about one of them.  It is called Pure Nacional and Moonstruck Chocolate decided to make a chocolate bar and some other goodies with them!  Personally, for something so rare, I would rather have a simple chocolate bar to enjoy the complexities of the chocolate, but that’s me. The article comes from Urban Daddy.

Photo Courtesy of Moonstruck Chocolate

The bold. The brave. The pioneers. These are your people.

Particularly when they’re devoting their talents to some of the most important issues of our time.

Like discovering a whole new kind of chocolate…

Introducing Fortunato No. 4, the first chocolate bar made from a newly rediscovered Peruvian cacao bean, available now.

Let’s be clear. This thing looks, smells and even tastes suspiciously like a regular chocolate bar. But don’t worry about that. Here’s what matters: this is a species of chocolate you’ve never laid taste buds on before. The bean is called Pure Nacional, and it was considered unharvestable for the past century. That is, until some California chocolatiers came across a brand-new crop of the beans growing wild in the mountains of northern Peru. (You know, that old story.)

Once you’re hooked, you can move on to the raw, unadulterated version: a chocolate-coated Pure Nacional bean. The nugget inside is straight from the plant (give or take a little roasting), so you’ll taste every last iota of chocolate.

Incidentally, this is also how they discovered Skittles.

You may read more about the discovery of these rare Theobroma cacao beans from a recent New York Times article entitled Rare Cocoa Beans Discovered in Peru.

Photo Courtesy of Ruth Fremson of The New York Times

Always something new to learn in the world of chocolate!  Keep enjoying some dark chocolate or hot chocolate on a daily basis!  It’s good for you!

Annmarie Kostyk

Theobroma cacao

Chocolate comes from the cocoa beans from the Theobroma cacao which can only be grown and produced fruit between 20º north and 20º south of the equator. This are is known as “the cocoa belt.” Theobroma cacao has been successful grown as a tree elsewhere, but will not bear fruit. It is very particular. The Theobroma cacao are grown primarily in West Africa, Central America, South America and Asia. According to the International Cocoa Organization, the vast majority of cocoa comes from Cote d’Ivoire (38%), Ghana (21%), Indonesia (13%), Nigeria (5%), Brazil (4%), Cameroon (5%), Ecuador (3%), Malaysia (1%) and the last 10% are made up of cocoa coming from Sri Lanka, parts of India, Venezuela, Belize, Costa Rica, Dominican Republic, Madagascar, Peru, Colombia, Guatemala, Hawaii, Mexico, Fiji and other countries near the equator.

Three Varieties of Cacao

There are three main varieties of chocolate, the Forastero, Criollo and Trinitario. There are some fantastic debates on the varieties of hybrids and original species from these three varieties, but we will keep that for another time. Keep in mind when tasting chocolate, that most chocolate today is made up of a blend of cacao beans from different regions or different varieties. If you are dealing with a certain exclusive bean from a specific region, the chocolate maker will indeed tell you as this is an exceptional treat. In these cases, the chocolate maker will let you know if it is single-origin (made with the beans from one region or an entire country), single-plantation (estate grown), made up of only one variety of bean, a special blend, organic or fair trade.

Forastero-Theobroma cacao

The Forastero tree is the most widely grown of the three cacao trees as it is the most hardy. It is, however, the cacao bean offering the least amount of flavor from its beans. The Forastero is the most commonly used of the cacao bean in all chocolates throughout the world. The Forastero is thought to have started growing in the Amazon. It now grows in other countries such as Nigeria, Cote d’Ivoire, Brazil, Costa Rica, Ghana, the Dominican Republic, Venezuela and Ecuador. Forastero makes up approximately 70% of the world’s cacao supply.

Crillo-Theobroma cacao

The Criollo is a rare and fragile variety of Theobroma cacao. It gives little in way of crop and it is very susceptible to disease. Pure Criollo is usually found on the western side of Columbia. It is commonly cultivated in the regions of Mexico, Nicaragua, Venezuela, Madagascar, Columbia and the Comoros Islands. Pure Criollo is not often used in any chocolate production. A chocolate maker using pure Criollo in their chocolate bar is going to let you know that you have an exceptional experience waiting for you in your dark chocolate bar. If it says Criollo, it is most likely a hybrid version of the Criollo and Trinitario trees unless noted otherwise. Criollo makes up approximately 10% of the world’s cacao supply. The Criollo beans are known to have a fruity flavor and to be

Trinitario-Theobroma cacao

slightly acidic. The Criollo known to be the most flavorful and aromatic of the three varieties.

The Trinitario is a hybrid of the Criollo and Forastero. The cocoa beans from the Trinitario are thought to be very aromatic and robust. The yield is high, but not a high as the Forastero. The Imperial College of Tropical Agriculture began to experiment with this variety in the 1920s in Trinadad. Varieties of the Trinitario are now growing successful all over the world, primarily in the same countries as that of the Criollo. The Trinitario variety of the Theobroma cacao makes up about 20% of the world’s cacao. It possesses notes such as oak, honey and balsamic.

Theobroma cacao

Annmarie Kostyk

Parish Map of Grenada

Prior to the 18^th century, cocoa production spread through the Caribbean islands of Trinidad, St. Lucia, Dominica, St. Vincent and Jamaica. It was a little slower getting to the island of Grenada. In the 18^th and 19^th centuries, however, Grenada became the hub of British cocoa production. In 1753, it was recorded that there were only 150,300 Theobroma cacao trees on Grenada. When the British took over control of the island in 1763, there were 42 estates that grew Theobroma cacao as well as coffee with a 3:4 ratio. Thirteen years later, more estates began growing Theobroma cacao. Just after this time, upheaval on the island in way of slave rebellion, a hurricane that devastated the island, a plague of red ants and an influx of foreign settlers limited the amount of cocoa production in Grenada.

Fermenting Cocoa in Grenada

Once the slaves were freed, the amount of cocoa produced in Grenada sunk even lower. There were no laborers for the cocoa plantations. At this point in time, Grenada was producing about a quarter of a million pounds of cocoa per year. Enter the age of the Theobroma cacao small farmer. Ex-slaves began to grow Theobroma cacao as a small-holder crop. There was an increase in acreage and production in the 1860s. Between 1856 and 1886, there was a ten-fold increase in cocoa production in Grenada all due to former slave cocoa farmers.

Rococo Chocolates Floral Bars are Made with Grenada (Photo Courtesy of Rococo Chocolates)

The Grenada Chocolate Company Team (Photo Courtesy of Grenada Chocolate)

In 1851, 1,130 acres were devoted to growing Theobroma cacao. By 1891, 12,607 acres were devoted to growing Theobroma cacao. During the year 1831, 337,903 pounds of cocoa were produced on the Caribbean island of Grenada and by the end of 1886 almost 5 millions pounds of cocoa was produced. A huge growth in rather a short amount of time. 79 percent of the cocoa was produced in the parishes of St. Mark and St. John. Theobroma cacao grew well for the farmers in Grenada and gained further momentum in the 19^th century. Today, Grenada continues to play an important role in the world of chocolate with many companies, including Grenada Chocolate Company and Rococo Chocolates using the beans of the Theobroma cacao to produce some of the world’s best chocolate and cocoa powder.

Grenada Chocolate Company (Photo Courtesy of the Grenada Chocolate Company)

The recipe for today is rich, colorful, sweet and tart.  It’s for Chocolate Cherry Almond Bars.  I found this recipe earlier this summer on the eCurry blog.  Chocolate, cherries and almonds work so well together.  They were easy to make and turned out most fabulously!  I promise you will be making this recipe again and again.  Everyone will be asking you for the recipe!

Chocolate Cherry Almond Bars

Serves 12

Ingredients:

For the base:
1  cup almond meal
1/2  cup all purpose flour
1/4 cup sugar
6 tablespoons unsalted butter, chilled
1 tablespoon lemon zest

For the top layer:
2 tablespoons unsalted butter
5 tablespoons water
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 eggs
1/4 cup self-rising flour
3/4 cup cherries, pitted and halved
3 tablespoons sliced almonds
powdered sugar for dusting (optional)
pitted and sliced cherries for garnish (optional)

Directions:
Preheat oven to 350 degree F. Grease the base and sides of a 8 inch baking pan.

Grind the sugar. In a bowl combine almond meal, flour and lemon zest and rub the zest between your fingertips along with the flour to release the essential oils; combine the sugar along with the flour. Add the chilled butter and with your fingertips rub the butter till the mixture resembles coarse breadcrumbs, or process the flour and the butter in a food processor.
Pat the mixture onto the base of the baking pan in an even layer and gently press it down; bake for 25 minutes.

Preparing the top layer:
Heat butter along with water in a pan over medium heat. When the butter has melted, whisk in the cocoa powder and sugar. Let cool for 5 minutes. Add the salt and the vanilla extract. Whisk in the eggs and fold in the self rising flour. Dust the cherries and nuts with flour. Pour the batter over the pre baked crust. Spoon in the cherries and the nuts from the top in small amounts as evenly as you can. Some of them will sink, but it is okay.
Return baking pan to the oven and bake for about 20 minutes or until set.
Transfer pan to wire rack and let cool for for 5 minutes. With a sharp knife slice into desired number of bars.

Let cool completely and separate bars and transfer them to a wire rack. Dust with powdered sugar and sliced cherries if desired.

Chocolate Cherry Almond Bars (Photo Courtesy of eCurry.com)

Mayan Indian Art Work

Theobroma cacao is indigenous to Central America as it falls in the cocoa belt which is an area where the chocolate tree prefers to grow and flourish. The cocoa belt falls exactly twenty degrees both north and south of the equator. Theobroma cacao can grow in other areas, but it will not flower. No flowers mean no cocoa pods. It is believed that the cacao has been grown in the country of Belize for over 3,000 years. Actual farming began in the year 250 BCE. Today, cacao is still grown by the Mayan Indians (yes there are still Mayan Indians) in the Toledo area of Belize. Interestingly enough, Hershey’s, a United States company, is working with them along with the United States government for commercial export.

Green and Black's Mayan Gold Chocolate Bar

Green and Black’s, a company of the United Kingdom, was the first to export organic cocoa out of the Belize in 1992. It was the first Free Trade commodity in the United Kingdom. Green and Black’s sold the cocoa under the label of Mayan Black. Since then the growth of cacao has diminished due to lack of government subsidies for cacao, high-cost production, improvement of job opportunities in other sectors and the damaged from Hurricane Iris in 2001 that virtually wiped out Theobroma cacao.

Map of Costa Rica

Another country producing substantial amounts of cacao was Costa Rica. Theobroma cacao was brought to Costa Rica in the 1800s by the Jamaican workers who were working on the railroads and were already successfully growing cacao. Costa Rica already had large crops of banana trees which were perfect cover trees for the Theobroma cacao as the cacao likes to be shaded from direct sunlight. The cacao plantations thrived and cacao farmers prospered. In the 1960s, pod rot hit the entire country of Costa Rica resulting in the loss of 95% of the country’s cacao.

Painting of Theobroma cacao

From the 16^th century through the end of World War I, the farming of Theobroma cacao was dominate in the Caribbean islands. During this time, the islands producing the most cacao were Jamaica, Trinidad and the Windward Islands which include Dominica, Martinique, Saint Lucia, Saint Vincent, the Grenadines and Grenada. After that time, West Africa took over as the leaders in cocoa production.

Spaniards and Cacao

Theobroma cacao was introduced to the Caribbean islands by the Spanish in the early 16^th century. The Spaniards brought the tree from Venezuela and records indicate that the first planting of Theobroma cacao was in Trinidad. There is a rumor that the British burned a ship to the ground in the late 16^th century thinking the cocoa beans were sheep’s droppings. Oops! At the turn of the 17^th century, Spanish physicians noted the medicinal qualities present in chocolate, many of which are still alive today, and chocolate as medicine was brought into England. Cocoa demand increased.

Raw Cocoa Beans

Venezuela was the largest producer of cacao in the 18^th century. The Caribbean began to increase cacao in both the amount of trees they were growing as well as the amount of cocoa beans they were exporting. Spain tried to prohibit the export of the Venezuelan raw cocoa beans to create a monopoly. From 1728 through 1780, they succeeded. A group of Spanish noblemen controlled the entire Venezuelan crop of cocoa. Cocoa started coming from the Caribbean and other countries, mostly illegally, during this time. Privateers flourished in these years basically taking over control of the cocoa trade which some say lasted until the 18^th century. Pirate ships were seen all over the Caribbean waters making a lucrative living bringing cocoa to Europe. A lot of the ships carrying cocoa were often either seized or burned to gain control of the cocoa trafficking. People wanted their cocoa.

Europeans Drinking Cocoa

I have added a job on top of all of the writing I do, so please bear with me this week until I get on a schedule.  I’ll either be posting early in the morning or after dinner.

I’ve got some news for you in the world of chocolate!  First, the world of the commodity trader.  Recent cocoa bean price volatility is due in large part to hedge funds attracted by quick returns taking short-term positions on the commodity, according to a leading analyst. This market has always been pretty volatile.  Traders are calling for increased regulations, but considering Theobroma cacao is grown in developing countries I don’t see that happening.

North Carolina based Nahualli Trading Company, which produces a product comprising shelled cocoa beans covered in dark chocolate, has begun sourcing its beans from Fonmsoeam – an association of certified organic cocoa farmers in Ecuador’s Esmeraldas Province. The company claims that by avoiding using an intermediary and paying a wage above prices identified by the International Cocoa Organization (ICCO) for organic cocoa beans, it secures a better type of bean for its product.

Paul Mosca said that by going directly to the farmer and not through a broker, the manufacturer can build a relationship and ensure it receives high quality beans. “We buy our beans from just a few farms, and although we place multiple orders in a year, just one order could pay for a farmer’s entire annual salary. And buying direct from the farmer is key to the product and to our customers,” he said.  More and more chocolatiers and confectioners are starting to go this route.

Today’s recipe is for Chocolate Mint Squares. Anyone a fan of the Marshall Field’s Frango Mints?  I love them.  If you love Frango Mints, you’ll love these!

Chocolate Mint Squares

Serves 12

Ingredients:
For the Cookie Layer:
2 ounces dark chocolate, chopped
1/2 cup unsalted butter
2 eggs
1 cup sugar
1/2 cup almonds, chopped
1/2 cup flour

For the Mint Filling:
1 1/2 cup powdered sugar
3 teaspoons unsalted butter, softened
2 tablespoons whipping cream
3/4 teaspoon peppermint extract
a few drops of green food coloring (optional)

For the Chocolate Glaze:
4 ounces dark chocolate, chopped
4 tablespoons unsalted butter
1 teaspoon vanilla extract

Directions:
For the Cookie Layer:
Melt chocolate and butter over hot water. In bowl, beat together eggs and sugar until thick. Add nuts, flour and chocolate-butter mixture. Stir until smooth. Pour batter in buttered 9″ square pan and bake in preheated 350 degree oven for 30 minutes or until done. Let cool.

For the Mint Filling:
Beat together all the ingredients until smooth. Add a few drops of green food coloring, if desired. Spread over cookie layer.  Cover and chill until firm, about 1 hour.

For the Chocolate Glaze:
Melt together all ingredients over hot water. Drizzle over mint topping. Cover and chill again until firm. Cut into bite size squares to serve.

Chocolate Mint Squares

You can adopt a polar bear, buy a star for someone or sponsor part of a highway beautification program.  You can also adopt a chocolate tree – the Theobroma cacao.  As everyone knows, at least I hope they do, the rain forests are being depleted of trees for timber and to make room for grazing for animals used for food.  The problem is that certain animals and plants can only live in their specific eco-systems.  They can’t move somewhere else.  They just die off.  One of the problems is with the Theobroma cacao – aka the cocoa tree, the cacao tree or the chocolate tree.

Theobroma cacao - the chocolate tree

The chocolate tree not only needs certain animals and insects to do their job with seeding and pollination, but also requires cover trees like that of the rubber tree to protect it from the harsh sun.  You see, the chocolate tree not only prefers to live within 20 degrees north or south of the equator in a place lovingly called “the cocoa belt”, but it also doesn’t care to roast in the blinding sun all day.  Sounds like me.  They like the secluded shaded areas provided by their friends of the forest.

Theobroma cacao - the chocolate tree

The International Cocoa Genebank in Trinidad (ICG,T) was started in 1982.  It is located on 33 ha which was originally part of the Le Reunion Estate at Centeno.  Their first mission was to collect several species of the chocolate tree from around the island of Trinidad.  They also inherited 100 Imperial College Theobroma cacao selections collected by F.J. Pound between 1930 and 1942.  All of his specimens were collected from both Trinidad and Tobago. Over the years, the ICG,T has been successful making 2,000 more trees from cuttings.  Their genebank now has the biggest collection of chocolate tree specimins in the world.

Theobroma cacao - the chocolate tree

Cocoa Research Unit (CRI) – another show in the works?  I’m kidding.  The CRI is based out of the University of the West Indies.  Their mission is to save all of the wild varieties of the chocolate tree originating not only in the rainforest, but throughout the world.  This entire project is funded through private resources only.  Their goal is to make sure that all of the varieties of species stay alive and in abundance for future generations.

Theobroma cacao - the chocolate tree

There are four levels of sponsorship for the Adopt a Chocolate Tree program.  They are as follows:

Contributor: Donations under £12 (under US $20) will contribute to the maintenance of one tree for a year. Contributors of £2 or more, will receive an information brochure on the ICG,T.

Supporter: £12 (US $20) will maintain one tree for 3 years. Supporters will receive a certificate with their tree’s  unique Accession Number, together with a description of its characteristics and wild origin.
Supporters will also receive a map showing the exact location of the ICG,T.

Sponsor: £130 (US $200) will maintain a plot of 16 trees for 3 years. Sponsors will receive a certificate, a map, a colour photograph of a pod from their plot, and a 100g bar of dark chocolate made from Trinidadian cocoa beans.

Guardian: £300 ($500) will maintain a plot for 10 years.  Guardians will receive Sponsor-level gifts, and their name will be included on their plot label in recognition of their valuable contribution.

To Adopt a Chocolate Tree, please click here.  If the Theobroma cacao become extinct, there won’t be anymore chocolate.

The World of The Chocolate Tree

Theobroma Cacao Flowers

Everyone knows the goodness of chocolate whether it’s dark, milk or even white.  Some people know all about the tree where the cocoa bean comes from – Theobroma cacao, also know as the Cacao Tree, the Cocoa Tree or the Chocolate Tree.  I don’t think many people know how magnificent this tree really is in all its splendor.  The flowers vary in size and color depending on the variety and region of the tree, just like the cocoa pods.  The flowers are absolutely exquisite.  They resemble orchids.

Theobroma Cacao Grandiflorum Flower

Theobroma Cacao Flowers

Out of all of the flowers on the tree, only 3 out of 1000 flowers actually get pollinated to become the  cocoa pod fruit.  It takes about 5-8 months for the flower to blossom into the fruit and become a pod.   Both the fruit and the flowers are on the tree all year long which is an oddity in the world of fruit producing trees.  When you see the Theobroma cacao, you will be surprised that the flowers grow on the main stem, or trunk, of the tree.  That’s the only place you’ll find them.  Oftentimes they will be waves of flowers covering the entire trunk. It is a sight that will quite literally take your breath away!

Theobroma Cacao Flowers

Theobroma Cacao Flowers

Another oddity?  Out of all of the flowers on Theobroma cacao, the white flowers never smell. Alan Young, who is a biologist, says that Theobroma cacao have over 400 distinct smells.  For comparison purposes, the rose has 14 and an onion has 7.  How complex and intricate is that? There are more flowers on the tree at the beginning of the season rather than at the end of the season.  Pollination occurs in the morning hours and if it doesn’t happen within 24 hours, the flowers dies.  That’s why you never see these gorgeous blossoms at the florist.

Theobroma Cacao Pulp and Beans

Unripe Cocoa Pods

Once pollinated, the flowers slowly grow into magnificent pods.  They also stay right there were the flower was, right on the trunk.  While a pod is growing, it will be green in color.  When it is a large ripe pod, however, it will become jewel tones  of citrine (yellow), amber (orange), ruby (red) or amethyst (purple), and some stay various shades of green turqouise, emerald and patinaed copper (green).  The pods vary in size, shape and texture depending upon the variety of Theobroma cacao.  The size is usually about 10-40 cm when fully mature.  Once a pod is ripe, it may be left on the tree for up to three weeks without spoiling.  If the pod is too ripe, it won’t open.  A sign from nature that its life is over.  The sticky pulp inside the cocoa pod is edible.  It’s doesn’t taste like cocoa or chocolate though.  Some say it tastes like mango.  It has the density and texture of an apple. The bean is where the cocoa comes from.

Cocoa Pods on the Trunk

Ripe Cocoa Pods

So even though we really only know and appreciate Theobroma cacao for the chocolate and cocoa it provides for us, it’s nice to take the time to appreciate the full tree that really stands out from nature itself in all ways.  It provides fruit all year feeding both man and animal, it flowers and bears fruit all year, it’s extremely beautiful with its colorful pods and flowers, and it is different in that the flowers and pods will only grow on the trunk.  This is one amazing tree.  No wonder so many ancients worshipped the tree and its products and no wonder we are finding that the products from Theobroma cacao are super foods!

Harvested Ripe Cocoa Pods

Theo Chocolate Single Origin Chocolate Bar

It used to be simple to read a chocolate bar’s label.  The problem was finding a good chocolate bar.  Now there are chocolate makers all over the world and you can buy some of the top chocolate bars at your local grocer and drug stores.  The problem now?  What do all of these terms on the label mean?  Here’s a run down on what the terms mean and if it really matters.

Amedei Chocolate Single Variety Chocolate Bar

First, for the confusing bits.  The world of the chocolate maker used to be they purchased the beans from a broker and then blended their own chocolate.  They may have even purchased their chocolate ready to mold.  In today’s day, chocolate has reached the plateau of wine.  The terms “single-variety”, single-origin”, “single plantation” or “estate” and “blended” describe the origins of the cocoa beans they are using in their chocolate bars.  Remember that Theobroma cacao, also know as the cocoa tree or cacao tree, is very temperamental and will only grow within 20 degrees north or south of the equator.  Since the cocoa bean will only grow in a limited area, this type of labeling has become very popular.  The reason?  Chocolate lover’s have turned into chocolate connoisseurs. They want to know where their chocolate is being grown, who is growing it and what is influencing its growth. This type of labeling became popular about ten years ago due to the demand of the consumer wanting to know answers to their questions, but primarily for the chocolate makers to show they knew their buyers were smart.  They wanted to set themselves apart form the rest of the chocolate makers. They wanted to be different.

Michel Cluizel Chocolate Estate Chocolate Bar

These terms are not regulated by any governing body, not the FDA in the United States, not the World Cocoa Organization.  These terms were made up by chocolate makers.  They do mean something though.  Here they are:

Estate chocolate, also known as single-plantation, refers to cocoa that is grown on one plantation.  Some of the chocolate makers now own their own plantations and some have exclusive agreements to be the only chocolate maker who buys from them.

Madagascar is one region where Theobroma cacao is grown.

Single-origin means that the beans are grown in a specific area of the world.  This is not the same thing as estate.  This means that the cocoa beans are coming from the same country only.  There may be cocoa beans from four different plantations, but the cocoa beans are all coming from Madagascar, for instance.

A single-variety chocolate is made from one variety of bean, either Criollo, Forastero or Trinitario.  Some of the single-variety chocolate bars may also be of single-origin.  They may also be from an estate.  A single-variety chocolate could in fact be both estate and single-origin.

Venchi Chocolate Absinthium Single Variety Chocolate Bar Using Criollo Beans

A chocolate bar that is said to be blended is the broadest term, probably the most common, and not often marked as such.  It simply means that the chocolate has been blended with a selection of beans from different countries and varieties.  In most cases, the rarer Criollo will not be used in a blend due to the expense and rarity.  Chocolate makers want to show off that particular bean, not blend it with other beans.

Keep in mind that these terms may be regulated some day.  The truth is that although a lot of really amazing chocolate bars are coming out of these estate, single-origin and varietal cocoa beans, it does not necessarily mean that the quality is superior to that of blended chocolate.  The ability of making good chocolate lies completely in the hands of the chocolate maker and what nature gives them.

Rainforest

Over the past 50 years, there has been an ever growing destruction of the rainforest.  The rainforest itself is fragile and houses more plants, animals and insect species than anywhere else on Earth.  The cacao trees themselves are home to over 80 different species of birds; for instance, if the red and green macaws of the rainforest become near extinction or extinct, the naturally grown cacao trees could cease to exist.  The macaws break the cacao pods open, eat the pulp and then drop the seeds to the rainforest floor creating new cacao trees.  The toucan do not eat the pulp or seeds of the cacao trees, they have no use for them.  Toucans only visit the cacao trees because they like them.  Although as humans we utilize many of the trees and plants coming out of the rainforest.  It is of more importance to realize what will happen to the rainforest itself as each part of it reaches the edge of extinction.  The wildlife living in these trees may perish as will the plant life that relies of the shade of thecanopy trees for their survival.  The deforestation of the rainforests, among other problems, has reached the world of the cacao tree causing concern for its future.  Cacao is an extremely fragile crop.  The flowers of the cacao tree need to be pollinated by local insects in the rainforest.  Since the rainforests have become unbalanced over the past few decades, and in some areas nonexistent, many cacao farmers have resorted to pollinating the trees by hand.

Theobroma Cacao

Although the cacao tree is a victim of the deforestation that is happening in the rainforests, sadly enough they are also one of the causes of deforestation in the rainforest.  If it its planting in the rainforest is thought through properly, the cacao tree could be the life saving grace of the rainforest and save the world against deforestation.  The chocolate industry’s popularity continues to climb at a steady rate increasing its rate of at least three percent annually.  The chocolate market is worth $75 billion per year globally.  In order to make room for more cacao trees, farmers are cutting down quite a lot of the low trees as well as some of the high ones.  The cacao tree is a low growing tree, but needs the canopy of the high trees to protect shade it.  If the cacao trees are not properly protected, they can become inundated with pests and a variety of diseases.  This in turn causes more problems as the farmers clear more trees and land to plant more cacao trees.  It has become a vicious cycle.  Most recently there has been a huge problem with Africa where they have cleared diseased cacao trees for cattle grazing.  They have replaced grass for the cacao tree.  Not a good trade off.  The rainforest will be there never more.  The cacao trees take at least five years once planted to produce fruit, but yet even longer to produce enough fruit to be profitable for them.  For this problem to be eliminated, the rain forests need to remain healthy and thriving for the cacao farmers and manufacturers to keep up with supply and demand.  The largest producer of cacao in the world is the region of rainforest in the Ivory Coast of Africa.  It has also been victim to the most deforestation in Africa.  Some of the deforestation occurred due to mining, logging, agriculture, unfortunately including the cacao tree.

World Cocoa Foundation

The World Cocoa Foundation has become involved in working as a mediator and protector between the large chocolate manufacturers and small cacao farmers trying to create safeguards for everyone involved keeping in my that the threat of deforestation can not only hurt the earth’s environment, but could also make the cacao tree extinct.  The cacao tree is a nitrogen giving tree, meaning that it delivers to the soil for the other plants and trees. Cacao trees thus make avocado, breadfruit, coconut, mango, oil palms, oranges and Neem trees grow better and become part of a sustainable environment.   The Ceiba, mahogany and other hardwoods that are in constant danger of becoming extinct because of the furniture and flooring industry create the perfect environment for the cacao tree to flourish in the rainforest.  The role of the cacao tree is part of the rainforest’s environment that we still do not understand completely.  If the cacao tree is planted in the jungle it will help to save the rainforest and increase its production.
Although there are over twenty species of the Theobroma, the only one of agricultural commercial value is that of the Theobroma Cacao.  This particular version is divided into two groups, the Criollo and the Forastero.  There is a third version in the group called Trinitario which is a cross between the Criollo and the Forastero that resulted in Trinidad in the 1740s.  The Forastero is considered the most common of the three in the commercial world as it is the most resistant to pests and disease.  The Trinitario and Criollo are known for their fine and complex flavors and command a higher price in the markets due to growing scarcity.  The Trinitario and Criollo are primarily grown in regions of Ecuador, Venezuela, Trinidad, Tobago, Grenada, Jamaica, Sri Lanka, Indonesia and Samoa and only represent a mere seven percent of the total crop of cacao produced in the world today.
For farmers in Jamaica, cacao is most advantageous as a crop as it protects the soil from erosion by the inter-locking with adjacent trees.  It also grows well on steep slopes which also aids as a protector.  It is easier to reap and sell than other crops and it is less subject to theft among villagers.  The cacao provides feed for animals through their husks’ pods.  If planted under the coconut tree, it prevents weeds from growing.  Out of all the diseases threatening the cacao, only Black Pod Rot affects the Jamaican cacao.  Monetarily, the cacao costs less to maintain than most other crops.  Cacao is an easy tree to propagate and there are central fermentaries to process all of the Jamaican crops.  Historically, the cacao is a strong tree.  During massive hurricanes, cacaos may lose a great deal of foliage and be partially uprooted, but for the most part the vast majority of the trees will not perish.

Unripe Cocoa Pods

Historically, small farms on 25 acres or less constituted 99 percent of the cacao trees in the world.  Approximately 2.5 million cacao farmers produce 90 percent of the world’s cocoa with their farms being between five to ten acres each.  Traditionally cocoa production is the family’s only source of income, thus it is an important income for developing countries to continue to grow and prosper.  The cacao tree yields approximately 20-30 per year.  Each of the pods only contains 30-40 beans.  It takes 400 beans to make one pound of chocolate.
The high and low monetary cycles of cocoa greatly impact the quality and amount of cocoa produced.  If there is a decline in the price of cocoa, a natural disaster, or loss from pests or disease, the cacao farmers have no other means for supporting themselves and their family.
Due to the huge demand for the cacao for cocoa and chocolate, there has been a huge pressure on the cacao farmers to plant the cacao trees in full, direct sunlight.  Since the cacao tree is a low growing tree that prefers the shade of the larger canopy trees, extensive amounts of fertilization and pest control must take place for the cacao trees to flourish.  This causes great stress in the cacao trees since it is not their natural environment thus making them more susceptible to pests and diseases.  It also creates further problems in the environment by causing the soil to become more deleted and enabling pests and disease to pass to other trees more readily.