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1. Chocolate is fruit:

Cacao beans are seeds found in the fruit of the Cacao Tree.



Over 95 percent of the world’s cacao can be found +/- 15 degrees around the Equator.

2. Chocolate is like wine - it has terroir:

Genetics of the planted varieties affect cacao flavor, as does the care used in fermentation and drying beans.



3. Blending beans gives the best flavor:

Each type of cacao has a unique flavor, Trinidad beans have licorice, tobacco, leathery notes that linger on in the end.
The more blend the more complex and interesting chocolate bar gets .

4. The meaning of percentages:

If an extra dark chocolate bar label reads “82% Cacao," that means that 82 percent of the formula is derived from the cacao bean. You can normally assume the remainder of the percentage to be sugar.

5. Cacao vs. cocoa...there’s no real difference!:

The vernacular can be confusing, but cacao and cocoa really mean the same thing. The Latin word for cocoa is cacao, so most European countries use this term while English-speaking countries have adopted use of the familiar word cocoa, as in cocoa powder.



You must login or register to view this content., I did copy and paste most of this, but added my little flavor, , in it.

Megusta:I love me some chocolate!

Chocolate :love:

that made me hungry for chocolate !!

tempering chocolate is the most effort shit ever