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Transforming Cacao into Chocolate: An Introducing Guide


Chocolate is one of the most popular treats around the globe, but have you ever thought about what makes it so special? The journey from cacao bean to chocolate bar is a captivating blend of history, science, and craftsmanship. Let us explore the complex process that gives every bite its unique charm.


A Journey Through History


Chocolate’s story starts in ancient Mesoamerica, where the Olmecs, Mayans, and Aztecs saw cacao as a sacred gift. They consumed it as a drink, mixing it with spices and using it in religious ceremonies and even as currency.


Historic Cacao Pod
"Cacao Aztec Sculpture" by Maunus, licensed under the GNU Free Documentation License, via Wikimedia Commons.

When cacao reached Europe in the 1500s, sugar and milk were introduced, transforming it into the sweet treat we know today. By the 18th century, chocolate became a fashionable drink among the nobility, especially after the discovery of the Americas.


Historical Chocolate Drinking Scene
The Morning Chocolate, 1775–1780, by Pietro Longhi. This public domain artwork depicts a serene 18th-century Venetian scene centred around the ritual of drinking chocolate.

The rich history of chocolate reflects not just its deliciousness but its cultural significance, evolving with societal changes and tastes.


Understanding Cacao Varieties


Not all chocolate is created equal. The flavour, texture, and overall quality hinge on the type of cacao bean used. There are four primary cacao varieties:



Criollo:

  • Rare and refined flavour

  • Features floral and fruity notes

  • Sensitive to environmental conditions and diseases

  • It makes up only about 5% of worldwide cacao production


Forastero:

  • Robust and bold flavour

  • Features earthy and chocolatey notes

  • Suited to a variety of growing conditions, more disease resistant and easier to cultivate

  • Nearly 80% of global production

Trinitario:

  • A hybrid of Criollo and Forastero

  • Balanced and complex flavour

  • May still be prone to some issues that affect Criollo

Nacional:

  • Unique fine flavour

  • Nacional cacao has a rich legacy in South America, specifically in Ecuador


The flavour profiles of these beans are affected by factors such as genetics, climate, and farming practices.


From Cacao Pod to Chocolate Bar


Turning cacao into chocolate involves a detailed process with several crucial steps:

Introducing guide to Cacao Processing: From Bean to Chocolate – Discover how cacao is sourced, fermented, roasted, and transformed into the delicious chocolate we love.
Introducing guide to Cacao Processing: From Bean to Chocolate – Discover how cacao is sourced, fermented, roasted, and transformed into the delicious chocolate we love.

This process, from bean to bar, involves careful attention at each step to ensure that the final product meets quality standards for taste, texture, and presentation. Each stage, especially fermentation, roasting, and conching, significantly impacts the flavour profile and overall quality of the chocolate.

Final Thoughts


The journey from cacao bean to chocolate bar is a fascinating process and key to understanding what makes truly great chocolate. Whether you’re a pastry chef, chocolatier, or simply passionate about working with chocolate, mastering this can take your craft to the next level.

If you are ready to learn more and create your own chocolate from scratch, join us for Co-Lab’s Chocolate Foundations class.



Chocolate Foundations

2-day Masterclass

Cyril & Erik

Level 1

February 26th, 27th - 2025



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