PURE ORIGINS TO DISCOVER THE PRESERVED TERROIRS OF THE SMALL COCOA PRODUCERS
Just like wine, cocoa has its own terroirs and varieties. Looking beyond the well-known varieties such as Criollo, Trinitario, Forastero or Nacional, there are numerous varieties which the small farmers have managed to preserve and which have specific flavour. The climate, the richness of the soil, farming practices (picking the pods when they are ripe, agroforestry and organic cultivation…) also have a decisive influence on the flavour of the future chocolate. From Nicaragua to the Ivory Coast, from Ecuador to Peru, Ethiquable chocolate acts as a messenger for the wealth of flavours produced by these pure origin cocoa terroirs.
FERMENTATION AND DRYING: A DIVERSITY OF PRACTICES FOR A DIVERSITY OF FLAVOURS
Fermentation is a crucial stage in the process to release the flavour precursors. It is performed in different ways from one small farmers’ organisation to another and this also contributes to the diversity of flavours. Heap fermentation, collective or individual fermentation, different amounts of time spent at this stage. The wealth of practices and their adaptation to the terroir uncover the delicate flavours of each origin. The small cocoa farmers have also mastered another skill: how to dry the beans to ensure that they become the best possible expression of their terroir.
THE RIGHT PERCENTAGE
Each high percentage bar of chocolate corresponds to a unique terroir. The ratio of butter and cocoa paste and the percentage of cocoa are finely balanced to subtly reveal the flavours.