Not All Chocolate Is Created Equal

Why does all chocolate taste different if the basic process of making chocolate from bean to bar is the same? The answer to this question is complex, because there are so many variables that go into chocolate making. Here are just a few:

* Although cocoa-producing countries have similar climates. there are slight variations from country to country. One region might contain more moisture or humidity than another. This can produce a cocoa tree that is more or less fruitful.

* Variations is climate can also create different methods of agriculture. Each farmer tends to his cacao crop in his own particular way. How the beans are harvested and treated is as important as how they are grown, and both steps can have a direct impact on the final product.

* Roasting and couching times vary greatly depending on manufacturer. A long time and low heat roast with a short conch will generate a different end product than a short time and high heat roast with a long conch.

* The consistency of cocoa butter in each bean depends on how close to the equator the cacao tree is grown. Cocoa butter can fall into several categories, ranging from soft to very hard. The closer to the equator, the harder the cocoa butter. During conching. Harder cocoa butters will produce a harder chocolate, and vice versa. Harder chocolate has a higher melting point than soft chocolate.

* After conching, other ingredients such as milk powder, crumb (milk powder dried at high heat until natural sugars caramelize), or nataural caramel flavoring are added. Each company adds their own ingredients to make their chocolate stand apart.

* The type of bean used plays a very large role. As note earlier, there are three different types of cocoa beans from which all chocolate is made: Criollo, Forastero, and Trinitario, Criollo are the prized beans. They are the most sought after and are believed to produce the best flavor, and therefore the best

tasting, chocolate. A less hearty plant than other varieties, this species of cacao tree produces fewer pods overall, with fewer seeds in each. Forastero beans account for most of the world's production. While hearty, these beans produce a chocolate with a less pronounced flavor, meaning they are generally blended with other beans. Trinitario beans account for the smallest percentage of production and are a natural blend of the Criollo and Forastero.

It's no wonder that, with all the variables that go into the chocolatemaking process and the vast amount of knowledge needed to understand how each component can affect another, each company's specific chocolate formulas are trade secrets, kept under lock and key!