Cacao beans are the foundation of any great cup of chocolate. But with so many different types of cacao beans with their unique benefits on the market, it can be tough to know which one is right for you.
This blog post will guide you through the process of choosing the right cacao bean and show you how to get the most out of your chocolate-making experience. So, whether you’re a first-time chocolatier or a seasoned pro, read on to learn more about cacao beans and discover which one is best for you.
What Are Cacao Beans and Where Do They Come From?
The cacao tree is a small evergreen that grows to about 8 metres (25 feet) tall. It has large, leathery leaves and clusters of white or pink flowers. The fruit of the cacao tree is a pod that contains 20–50 seeds or beans. And the beans are very bitter and have a strong flavour. They are used to make chocolate, cocoa and other products.
Cacao beans have been used to make chocolate for centuries. The first chocolate was made by the Maya and Aztec people of Central and South America. Chocolate was also an important part of the Aztec culture, and cacao beans were used as currency.
The word ‘chocolate’ comes from the Aztec word ‘xocolatl’, which means ‘bitter water’. Chocolate is made from the beans of the cacao tree. The beans are ground into a paste and then mixed with milk, sugar and other ingredients to make chocolate.
Chocolate is an important part of many people’s lives. It is used in candy, desserts and other foods. It is also popular as a gift.
How Do You Pick Good Cacao?
There are a few key things to look for when choosing cacao.
- The first is the percentage of cacao. The higher the percentage, the more intense the flavour will be. If you’re looking for a more mild flavour, choose a lower percentage.
- Next, check the label for where the cacao was grown. Different regions will have different flavour profiles. For example, cacao from Central America is typically fruity and bright, whilst cacao from Africa is often deep and rich.
- Finally, take a look at the cocoa butter content. This is the fat that’s found in cacao beans nutrients. The higher the cocoa butter content, the smoother and creamier the chocolate will be.
Which Cocoa Beans Are the Best?
There are many different types of cocoa beans full of nutrients, and each has its own unique flavour. But which ones are the best?
Criollo is the most prized type of cocoa bean, and it’s also the rarest. It’s native to Central and South America, and it has a very delicate flavour.
Forastero is the most common type of cocoa bean, and it has a more bitter flavour than Criollo. It’s native to Africa and South America.
Trinitario is a hybrid of Criollo and Forastero, and it has a flavour that’s somewhere in between the two. It’s native to Trinidad and Tobago.
Nacional is a type of Criollo that’s only found in Ecuador. It has a very fruity flavour.
Porcelana is a type of Criollo that’s native to Venezuela. It has a very delicate flavour, and it’s often used in high-end chocolate.
How Do You Pick Cacao Beans?
There are two main types of cacao beans: Forastero and Criollo.
Forastero beans make up about 80–90% of the world’s cacao bean production and are grown in Africa, South America and Indonesia. Criollo beans are grown in Central America, Venezuela, Trinidad and Mexico. These cacao beans have nutrients and other qualities that are used to make finer quality chocolate.
- When choosing cacao beans, you should first decide what type of chocolate you want to make. If you want to make dark chocolate, then you will need to use Forastero beans. These beans have a strong flavour and a high cacao butter content. If you want to make milk chocolate or white chocolate, then you will need to use Criollo beans. These beans have a milder flavour and a lower cacao butter content.
- And then choose your beans to achieve pure cacao benefits. When looking at bags of cacao beans, you should check the origin of the beans and the harvest date. The closer the beans are to the equator, the more likely they are to be of high quality. The best beans are typically harvested between October and February.
- You should also look for cacao beans with nutrients that have been fermented and dried properly. Fermentation is important because it helps develop the flavour of the chocolate. Drying is important because it prevents mould from growing on the beans.
- Also consider the price. High-quality cacao beans with nutrients can be expensive, but they will produce higher quality chocolate. If you are on a budget, you can still find good quality cacao beans, but you may have to compromise on the origin or the harvest date.
No matter what type of chocolate you want to make, there are cacao beans that will suit your needs. By taking the time to choose the right beans, you will never go wrong with whatever you want out of it.
Experience the Natural Goodness of Cacao Through Frido Cacao
If you’re looking for the best raw cacao beans with various benefits to make your own chocolate, it’s always best to choose high-quality beans.This ensures that your chocolate will taste great and have all of the health benefits associated with cacao.
At Frido Cacao, we only offer the highest quality beans so that you can make the best chocolate possible. If you’re looking for top-of-the-line supplies, look no further than our product. We offer everything from cacao beans to equipment and tools, so you can start making your own delicious chocolate right away! Contact us today.