Chocolate is of course made from cocoa...
Chocolate is of course made from cocoa, and cocoa is a
natural fruit grown on the theobroma cacao tree. As a natural fruit, cocoa
possesses over 500 different flavour variations influenced by many things
including:
- Climatic
conditions
- Plantation
management
- Watering cycles
- Fertilisation
- Soil type
The final chocolate flavour is also influenced by many other
factors including:
- Handling times
- Fermentation techniques,
timing and cultures
- Drying times and climatic
conditions
- Roasting technique,
temperature and duration
Since Daintree Estates started, they have always planned to
exhibit the natural seasonal variations of cocoa through our chocolate. If you
tasted the Dark 70% Australian Origin chocolate last year, then you’re in for a
treat, because the latest batch uses a blend of 2012 Early Harvest cocoa beans
from 4 of our Daintree region Cocoa Estates. That means that with the same cocoa
content and recipe, the flavour is slightly different. One chocolate tasting
professional told us they noticed ‘a lingering undercurrent of blueberries in
the finish at the back of the palate’.
Once you’ve tasted it, we’d love to hear how you describe it.
