Many people don't even suspect that there are different varieties of cocoa. In the common imagination, cocoa is cocoa, and chocolate is chocolate. Period.
Of course the reality is much more complicated: just like with wine, coffee and any other plant, there are numerous varieties of cocoa plants.
Each of these varieties of cocoa has different characteristics, and consequently leads to chocolates with different characteristics. Knowing these varities, therefore, can help us to better understand chocolate and to choose more carefully which one to eat.
How many varieties of cocoa are there?
There are dozens of known cocoa varieties in the world, including numerous hybrids. And that's just the known ones. That said, the most used are much fewer, namely three.
Cocoa varieties: the main ones
The three main varieties of cocoa are Criollo, Forastero and Trinitario. Each of these has a unique profile that makes it suitable for different uses and the production of different types of chocolate products.
Criollo
Characteristics: Criollo cocoa is known for its superior quality. On the palate it presents a delicate and complex profile, often with notes of fruit, nuts and caramel.
Criollo beans are generally lighter in color than other varieties and have a low amount of anthocyanins, which are the pigments that give cocoa its dark color.
Uses: Due to its rich and delicate aromatic profile, Criollo is mainly used for the production of gourmet chocolate .
It is less bitter and astringent, making it perfect for high-quality chocolates and applications where the cocoa flavor needs to stand out without being overpowered by other ingredients.
Cultivation: Criollo is grown mainly in Latin America, with the main production areas located in Venezuela, Peru, Nicaragua and Mexico.
This variety is susceptible to disease and requires specific growing conditions, which contributes to its rarity and high cost.
Forastero
Characteristics: Forastero cocoa, in a certain sense, is the "backbone" of the chocolate industry, as it is the most common variety: in fact, it represents 80-90% of the world's cocoa production. It has a more robust and bitter flavor than Criollo, with sometimes earthy and woody notes.
Forastero seeds are generally darker and contain a higher amount of anthocyanins.
Uses: Thanks to its robustness and strong flavour, Forastero is mainly used in the production of mass chocolate.
It is the preferred variety for baking chocolate, cocoa drinks and industrial confectionery products, where consistency and stability are crucial.
Despite these characteristics, it should not necessarily be considered a low-quality cocoa, because if used wisely it can lead to interesting results. Furthermore, it is sometimes used as a base for blends that include more valuable cocoa varieties.
Growing Areas: Forastero is grown primarily in West Africa, with major producers including Ivory Coast, Ghana, and Nigeria. It is also grown in Brazil and other parts of Latin America.
Its resistance to disease and ability to produce abundant yields make it the preferred choice of cocoa variety for large-scale agriculture, as it is the cheapest to grow.
Trinitarian
Characteristics: Trinitario cocoa is a hybrid between Criollo and Forastero, combining the best characteristics of both varieties. It has a complex and aromatic flavor, with good intensity and a range of notes that can include fruit, flowers and spices.
Trinitario seeds vary in color and size, reflecting their hybrid nature.
Uses: Trinitario is used in both fine and mass chocolate production. Its versatility makes it suitable for a wide range of products, from gourmet chocolates to industrial confectionery. It is prized for its aromatic complexity that adds depth to the final products.
Growing Areas: Trinitario is grown primarily in the Caribbean, particularly in Trinidad, from which it gets its name, and in Venezuela. It is also grown in parts of Southeast Asia, such as Sri Lanka and Papua New Guinea.
Its hardiness and good yield make it a popular choice among growers looking for a balance between quality and quantity .
Other varieties of cacao
As mentioned above, there are not only these varieties of cacao, and although Criollo, Trinitario and Forastero are the most widespread, many others are worthy of note, such as the Nacional Arriba, a rather rare variety of cocoa, typical of Ecuador, appreciated by chocolate connoisseurs.
Furthermore, within the three varieties seen above, there are a series of subgroups with a considerable genetic variability. Under the large "hat" of Criollo, we can in fact find different and very renowned types of cocoa such as Porcelana, Ocumare and Chuao.
In addition, agronomists are constantly developing hybrid cocoa varieties with sometimes very interesting characteristics, because these crosses manage to combine desirable traits from multiple varieties.
Set off to discover cocoa
The best way to truly appreciate chocolate is to "set off" on a journey to discover cocoa. However, you don't have to go to distant lands: just reach via Gian Giacomo Mora 18, in the heart of Milan, just 10 minutes on foot from Piazza del Duomo. Here Enrico Rizzi opened his Chocolate Factory, where he processes the best cocoa varities from the bean to the bar.
Buy your Chocolate Experience now: you will visit a plantation in Peru thanks to an immersive video, you will see up close the machinery used to process the beans and you will participate in a guided tasting of single-origin bars.
