Forastero & Trinitario

Forastero originates in the Amazon in Africa. This variety is strong in classic Chocolate flavor but does not have the ability to enhance secondary flavors like Criollo does. Trinitario is native to Trinidad, hence the name. It came from the combination of both the Criollo and the Forastero. This cocoa has a wide variety of flavors, in other words, it is commonly used as a secondary flavor enhancer. So if creating a candy or dessert, use Trinitario cocoa in combination with vanilla, mint, or caramel flavors and the end result will be most satisfying. Cacao trees are very difficult to grow. They will only grow 20 degrees north and south of the equator. If temperatures drop below 6o degrees, the tree will most probably werbemittel become damaged.

Chocolate Legumes

There are three main chocolate legumes used in making Candy, Criollo, Forastero, and Trinitario. Criollo is the rarest and the most costly wide range of the bean. It can be found in Central America, the Caribbean islands, and the northern areas of the South American states. Criollo is especially difficult to develop and is susceptible to ecological risks therefore it is a low amount of legumes per shrub.  Its taste is sensitive, low in traditional Candy taste but is known for its long-lasting results.

Chocolate History

Today, chocolate is typically known as a candy bar, which has been designed from a mixture of chocolate shades, fat, sugar and various other substances. Imagine that chocolate was used mainly as a drink for most of history. This reality was proven when remains of chocolates were found in an historical Mayan pot 2600 years ago. Much later on in 1689 a doctor developed a milk Chocolate drink, which was later sold by the Cadbury Bros. Chocolate was a luxury item  often used as currency.

Chocolate Candy

 One of the most pleasurable foods to eat mostly because of the point that it melts in your mouth, Chocolate and Chocolate Candy! Created in the Mesoamerican society and developed by the pre-Columbian cultures, Sweets has been used for sauces, beverages, served to only the highest nobility. The Maya and Aztec started aging, cooking, and grounding chocolate legumes but now it is developed throughout the tropics and South America.

Chocolate Candy Bars

 Sometime 12 different kinds of seed items can be used to create one chocolate combination. Further handling contains actions that need unique devices in industries. The future candy is ground into nibs and gradually an insert. Further improving is done and gradually the candy is shaped and covered. Organizations will buy the chocolate and further procedure it in their own industries werbemittel to create candy bars.