Smaller chocolate companies and artisanal chocolate manufacturers often produce inconsistent chocolate because they cannot usually buy beans in volume. Larger companies can purchase enough beans to continually produce the same chocolate, whereas a smaller manufacturer might only be able to buy a minimum amount of beans from one crop. When they run out and need to buy more, that bean may on longer be available for purchase from that same farmer.
Some companies bypass this challenge by making a bean blend, such as a nine- or twelve-bean blend. This means that they might use some Criollo, some Forastero, and some Trinitario beans when creating their chocolate. But keep in mind that the Criollo
beans could come from three different regions in Venezuela, the Forastero from three different countries. All these beans are then combined in a particular balance to make a specific blend. Yet, because so many beans with so many variables are used, it won't made that much of a difference if at some point one bean in the blend is substituted for another; the overall end result of the chocolate is kept consistent. Only experienced scientists or chocolate makers really know and understand how to create these blends, each with their own subtle flavors.
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