1, the best criollo in cocoa, has a unique flavor, but its output is scarce, which is equivalent to Arabica coffee beans in coffee beans, accounting for only 5% of the global output; Mainly grown in Venezuela, Caribbean, Madagascar, Java and other places.
2. Rastero, which has the highest yield, accounts for about 80% of the global output. Its smell is pungent, bitter and sour, which is equivalent to robusta in coffee beans, and it is mainly used to make ordinary chocolate. Cocoa beans from West Africa belong to this category and are also widely cultivated in Malaysia, Indonesia and Brazil. This kind of beans need intense baking to make up for the lack of taste, which is why most dark chocolates have a burnt taste.
3. Trinidad is a hybrid of the above two species, which is named after its development in Trinidad. It combines the advantages of the first two kinds of cocoa beans, and its output accounts for about 65,438+05%. Its origin distribution is the same as Creole, and it is regarded as a treasure in cocoa, which is used to make high-quality chocolate, because only these two kinds of beans can provide the acidity, balance and complexity of high-quality chocolate.