Premium Bean to Bar Chocolate Starts with Great Cocoa Beans
Raw Ingredients Make All the Difference When it Comes to Making the Best Chocolate
Our experience traveling, researching, meeting with and talking to bean to bar chocolate makers has reaffirmed what we always expected – premium bean to bar chocolate starts with great cocoa beans.
We’ve worked very closely with Ingemann Cocoa of Nicaragua and their ethically produced, slave-free cocoa beans. These varieties are specifically for bean-to-bar chocolate makers.
Below we review four of their popular varieties, which present a range of different flavor profiles suitable for different applications and tastes.
Chuno cocoa beans are a Trinitario hybrid mainly originating from the Northern Highlands of Nicaragua. They were analyzed by geneticists as possibly being the ancestor of the Criollo trees in Venezuela’s famed valleys of cacao.
This variety has an interesting complex flavor, with hints of lime, orange, orange blossom, olive, nuts, and spices.
This cocoa bean comes from very old farms in the region of La Dalia. The heirloom trees there are of the highest genetic quality in Nicaragua, and are the ones selected to produce the new fine cocoa trees.
Tenor® cocoa beans reveal interesting floral notes with hints of red wine, wood, and orange.
O’Payo® variety comes from Waslala, from the Bosawas Nature Reserve in the northern mountains of the country. It is a protected area declared “biosphere reserve” by UNESCO in 1997. It is the biggest rainforest north of the Amazon, and extremely rich in biodiversity.
This variety is described as having passion fruit, coffee, pineapple, kiwi, and tannic notes.
NicaFruity Nicaraguan Premium Blend
NicaFruity Nicaraguan Premium Blend features fruity notes complied in a collaboration with a local cooperative.
This blend is known for its slightly bitter taste while still maintaining deep, rich, nutty notes.