Cocanu Choco Cheats
The complexity of artisanal chocolate often surpasesses its flavor, and can be obscured by industry terminology.
These CHOCO CHEATS serve to quickly open the door to the guts of fine chocolate.
couverture
Bulk chocolate prepared by a chocolate maker (i.e. Michel Cluizel) intended to be used as a chocolate base for the skillful creations by a chocolatier (i.e. Cocanú.)
chocolate maker
An artisan who sources and transforms cacao beans from areas in the Equatorial belt. The general steps in chocolate making involve roasting, winnowing, grinding, refining, conching, and tempering. A true craft.
chocolatier
An artisan who sources bulk chocolate or couverture made by a chocolate maker and uses it as a component in creating new chocolate confections (sometimes bars).
percentage
The cacao / sugar ratio in a couverture.
Higher percentage = Less sugar
varietals
The cacao gene pool is complex. As cacao research develops, alternative varieties are being proposed. Traditionally, cacao has been classified into four varieties:
Criollo:
Attributed as the purest strain of cacao. Criollo originates in the low-lands of Venezuela and is very sensitive to harsh climate conditions and pests.
Criollo is highly coveted, and now almost extinct. Cacao with similar characteristics to the original Criollo have been found in nearby regions.
Forastero:
Attributed to cacao grown away from Venezuela. It has higher yields, less aroma, and more resistant to pests.
Trinitario:
A cross between criollos and forasteros. This practice started in the island of Trinidad, and later spread to other countries in the Equatorial belt.
Nacional:
A cacao originary to Ecuador very similar to a Trinitario. It's a successor to the now extinct Arriba variety, which then had the characteristics of a Criollo.
blend
Chocolate blends are traditionally carried out by many chocolatiers where additional ingredients are added to a chocolate couverture. Some fine chocolate makers also create blends by using different types of cacao beans in their recipes.