If you let a piece of chocolate melt in your mouth and suddenly perceive subtle notes of berries, nuts or flowers alongside the typical cocoa flavour, then it is most likely a chocolate made from fine flavour cocoa. In contrast to consumer cocoa, which is known for its strong cocoa note, fine flavour cocoa is characterized by its variety of aromas - comparable to the fine nuances of a good wine or coffee.
The difference: consumer cocoa and fine flavour cocoa
While the majority of global cocoa production is accounted for by so-called bulk cocoa, fine or flavour cocoa only makes up around 5-7% of the global harvest. Due to their genetic predisposition, fine flavour cocoas have the potential to develop a broad spectrum of fine flavours, which can be fruity, nutty, floral or spicy, among others. However, these terms are only generic terms: the term "fruit", for example, can conceal notes of dried fruit, red berries, citrus fruits or tropical fruits such as mango.
The art of cultivation
However, it takes far more than just the right genetics to ensure that fine aromas are not only genetically inherent in cocoa, but can actually be experienced in chocolate: it is the art and experience of cocoa producers to design the cultivation conditions and post-harvest management - especially fermentation and drying - in such a way that the full aroma potential can develop and be preserved.
Only when strong attributes such as acidity, astringency and bitterness are finely balanced can the fine aromas in fine flavoured cocoa really come into their own and be specifically emphasized. An adapted, gentle roasting process also plays a central role in this. It is crucial that all steps - from the selection of the variety to cultivation, post-harvest processes and processing - are carefully coordinated. This is the only way to exploit the full aroma potential of fine flavor cocoa.
In other words: It is not the genetic disposition alone that makes the difference. Only the precise interplay along the entire value chain makes it possible to bring out the characteristic fine aromas of high-quality fine flavour cocoa - and make them tangible in the chocolate.
Criollo - one of the most precious fine cocoa varieties in the worldCriollo is one of the most precious and rarest varieties of fine flavour cocoa and is classified as pure fine flavour cocoa. These include the so-called Ancient Criollos, which were already widespread in Mexico over 3000 years ago. They are often characterized by pure white seeds and a mild, less bitter taste. The younger Criollos, which are mostly the result of backcrossing with higher-yielding and more robust Trinitario varieties , also belong to the Criollo group. The share of Criollos in global cocoa production is well below 1% - which once again underlines their rarity and exclusivity. Rausch Plantagen Madagascar 55 % combines these precious cocoa beans, giving it a light, creamy note that makes for a melt-in-the-mouth treat.
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Arriba Nacional - fine cocoa from Ecuador with a unique originArriba Nacional is a rare, high-quality cocoa variety from Ecuador, which is considered to be one of the oldest in the world and is genetically unique. The term Arriba means upstream and refers to the traditional cultivation region along the Río Guayas. Nacional describes the original, indigenous cocoa variety of Ecuador, which is deeply rooted in the country's history and biodiversity. Thanks to its complex flavour profile with subtle notes of jasmine, nuts and red fruits, Arriba Nacional is mainly used in premium chocolate production such as ours and is appreciated by fine cocoa manufacturers and chocolate connoisseurs worldwide. Our Rausch Plantagen Ecuador 70% dark chocolate captures this essence of Ecuadorian fine cocoa in its purest form and is produced according to traditional craftsmanship, reduced to the essentials: Cocoa and cane sugar - that's all it takes.
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