The World of Cacao Bean Flavor Profiles
Discover the world of chocolate flavors online at Santa Barbara Chocolate. Below is some great chocolate knowledge and insight into the world of cacao beans and their corresponding flavor profiles, from the master chocolatier at Santa Barbara Chocolate Company.
Exotic Origin and Flavor
Different varieties of cocoa beans from exotic origins will have signature flavor characteristics. As a chocolatier, manufacturer and distributor, Santa Barbara Chocolate strives to blend particular cacaos to produce pleasant and unique flavor profiles.
Santa Barbara Chocolate's cocoa beans are grown properly, harvested when ripe and handled with the utmost care. As a result, the following flavor profiles will be true to the variety and origin of the cacao:
West African Cacao
Cote d'Ivoire Cacao
Forastero Cacao with good cocoa flavor and nutty tones. Low acidity and bitterness.
Sao Thome Cacao
Forastero Cacao with strong cocoa notes and spice. It is considered a flavor grade top quality cocoa but very hard to come by the quality cacao grown on the island, because the island is small and can not fulfill the demand for it's unique origin cacao. Most Sao Thome cacao beans are not handled properly. Look for the flavor profile described here. If you notice smokey or hammy flavors you have received the bad quality cacao which was dried over an open flame and smoked. Santa Barbara Chocolate cacao will be the best quality and not show these characteristics.
Forastero Cacao with a strong chocolate impact. It will produce some of the most classic flavored cocoas.
South American Cacao
Arriba Nacional Cacao with a mild cocoa flavor. Hints of jasmine, berries and strong earthy notes prevail. It is considered a flavor grade top quality cocoa.
Criollo Cacao that requires a full 6 days of fermentation to show it's true flavor nature: A light, balanced cocoa flavor with subtle earthy notes.
Criollo Cacao that is mild and very light in color. It is considered a flavor grade top quality cocoa.