Many of you have enjoyed our new drink, the “chococloud” at the trailer, where the star ingredient is 100% unroasted cacao from small farmers in the region in which we grew up in Colombia. Today, I want to delve into the fascinating world and share a bit about this delicious food that, unfortunately, has been mistreated by much of the industry.
Its scientific name is Theobroma cacao, which translates to "Food of the gods." It used to be thought that the origin of cocoa was Mexico, where pre-Columbian indigenous people cultivated it, giving it significant cultural importance. However, recent studies reveal that cocoa originates from the Amazon region, specifically from the northwest of the Amazon River, encompassing what is now Ecuador, Peru, Brazil, and Colombia. From there, it spread first to Central America and then throughout the world.
Like coffee, the quality of cocoa depends primarily on terroir, genetics, and the production process. Well-processed cocoa with good genetics can offer sweet, fruity, floral, and complex flavors. Cocoa should not be bitter or astringent. Unfortunately, most of the chocolate industry focused on formulations and technologies to hide undesired flavors rather than prioritizing a better raw material with a naturally good taste. This is why most bars and chocolates we consume are loaded with oils, sugars, sweeteners, and other chemicals that aim to mask the astringency and bitterness of poorly sourced cacao.
One of the reasons for introducing 100% cacao into the chococloud is precisely to demonstrate that chocolate by itself has a delicious taste. I firmly believe that the best certification of treating the environment well, the product, and the people who produce it, is the flavor of the product, which is much more important than any imprint on a package.
Expect more insights into cacao farms, processing and farmers. Stay tuned!
With love,
Manolo
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