Cocoa beans Criollo from Peru
Chocolate from cocoa beans Criollo has an equally characteristic delicate taste, which can include aromas of caramel, nuts, vanilla and tobacco. A chocolate bar with a 100% cocoa content will be softer, almost without bitterness compared to Forastero and Trinitario. Criollo beans are quite rare, and they should be selected if they occur. This type of cocoa is significantly different from the taste of the more common varieties Trinitario and Forastero, which usually determine the taste of dark chocolate. These tastes, however, are quite recent – two hundred years ago Criollo was the main cocoa variety.
The cause of the general shortage of Criollo cocoa today is the lack of resistance of the Criollo tree to the disease, so the more reliable Forastero now dominates the world cocoa market. Today, most Criollo trees are closer to Trinitario than their pure ancestors. There are still very few real Criollo trees. Probably the most famous of these pure varieties of Criollo is Porcelana – also from Venezuela.