1. From post-harvest processing to merchant cocoa
1.1 Varietal impact
Not all chocolates are of the same quality, from ordinary chocolate with no aroma and often very bitter, to aromatic chocolate with a subtle dose of bitterness. The choice of cocoa variety is of course one of the reasons for this, but as with a fine wine, the terroir must also be taken into account.
When making chocolate, the chocolatier looks for the primary aromas. These aromas are part of the constitution of the fresh seed of the cocoa pod (the fruit of the cocoa tree); the seeds will later become the cocoa beans. These constitutional aromas depend directly on the combination of the botanical variety of cocoa and the terroir of the plantation. There are three main classifications of the botanical variety of cocoa beans, each corresponding...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
From post-harvest processing to merchant cocoa
From merchant cocoa to semi-finished product
Bibliography
Bibliography
Legislation
Décret n° 76-692 du 13 juillet 1976 pris pour l'application de la loi du 1 er août 1905 sur la répression des fraudes dans la vente des marchandises et des falsifications des denrées alimentaires, en ce qui concerne les produits de cacao et de chocolat destinés à la consommation humaine.
Directive 2000/36/EC of the European Parliament and of the Council...
Organization
ICCO (International Coffee and Cocoa Organization)
Websites
General information on chocolate making :
...Economic data
Figure 1 shows the main cocoa producers in Asia-Oceania in 2019.
The Ultimate Scientific and Technical Reference
