All posts tagged: Basic Principles / Princípios Básicos

The Bean / O Grão-Amêndoa

English: THE BEAN Criollo, Forastero and Trinitario. The Criollo beans are the most prized of these three varieties. Fine and complex in flavour but challenging to grow requiring extra care and protection. The Forastero is the most used variety in world’s cocoa production. Full chocolate flavour but less complex in the final notes of the palate. Disease resistant and high yield. The Trinitario is a hybrid of the two varieties and has high yield and resistance characteristics of the Forastero and flavour depth characteristics of Criollo. These three main varieties of cocoa are universally used as a classification of Theobroma cacao, the cocoa tree, and the cocoa bean. There are many subspecies deriving from these three main varieties. Based on genetic variations other classifications may do better justice to existing genetic diversification. As an example, in Juan C. Motamayor research (Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree, 2008), the following 10 groups are used to classify cocoa in the Amazon basin; Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Marañon, Nacional, Nanay and Purús. …

The Pod / A Vagem

English: THE POD The cocoa pod is a vessel, nature’s womb for the cocoa bean. Unlike money, it grows on (some unique) trees. The cacao tree, Theobroma Cacao, grows in the tropics within 20 degrees of latitude from the equator. The pods grow directly from the tree branches and trunk. The cocoa beans are cocooned inside the cocoa pod. Each pod contains a sweet white pulp with anything between 20 to 60 cocoa beans, depending on the variety. Cocoa is a delicate crop sensitive to sun and wind and vulnerable to pests and diseases. The cocoa farmers nurture the trees generally in small farms in some tropical regions of the Americas, Africa, Asia and Oceania. Unlike sugar, that is cheap to mass produce in a variety of climate and regions from sugar beet or cane, cocoa is a peculiar crop with elaborate harvesting and processing. It is very important to know how much cocoa is in your chocolate… unless you like chocolate flavoured sugar products. Many self-proclaimed chocoholics are in reality “sugarholics”. Criollo, Forastero and …

Wholesome / Saudável

English: WHOLESOME The cocoa bean is an amazing ingredient that reinvigorates the body and stimulates the mind. Anjinho is bringing a new nourishing chocolate experience. Slowly. Stay tuned.   Português: SAUDÁVEL O grão do cacau é um ingrediente que revitaliza o corpo e estimula a mente. O Anjinho está a introduzir uma nova experiência nutritiva de chocolate. Devagarinho. Fique atento.

White Chocolate / Chocolate Branco

English: The purity of the cocoa butter, high grade milk and a well balanced level of sweetness is what makes the tasting of quality natural white chocolate such a singular experience.  Carefully tempered and stored natural white chocolate delivers a unique texture sensation like no other type of chocolate.  It’s food from the angels. Português: A pureza da manteiga de cacau, leite de grau superior e um bom balanço na doçura é o que faz saborear chocolate branco natural uma experiência tão única.  Uma temperagem diligente e armazenamento cuidadoso de chocolate branco natural proporciona degustar uma sensação de textura singular, distinta de outros tipos de chocolate.  É um manjar de anjos.