Phenomenal Cocoa and Chocolate Delicacies (eBook)

1.Summary This book describes the following discoveries of hitherto unknown quality features of Her Majesty Cocoa: a.Sensory traits of fresh cocoa fruits are related to chocolate fine-flavor traits; b.Chocolate sensory traits can be modified by addition of aromatic substances to the fermentation mass ('TropMix' discovery) allowing for unlimited chocolate sensory diversity; c.Selection for fine-flavor varieties can be done simply and rapidly by evaluation of fresh-fruit flavors and aromas; d.Fresh fruit sensory surveys in Peru and Brazil revealed 43 cocoa fresh fruit flavors and aromas that are combined into 72 unique sensory profiles; e.Cocoa unveiled that all cocoa varieties, including bulk varieties, are fine-flavor varieties because all cocoa genotypes express some type of fresh fruit fine-flavor and aroma traits when fermented with adequate methods; f.Thirty-one cocoa fresh fruit sensory traits are apparently full flavors and aromas mimicking perfectly other fleshy fruit and floral plant sensory traits; g.Theobroma cacao has not developed its own specific sensory profile like all other fleshy fruits have done; h.T. cacao unveiled the following two fresh fruit product discoveries that allow for valorization of the numerous cocoa fresh fruit flavors and aromas: •CacaoNuts (2017): 100% 'Whole Fruit' product without bitterness and astringency, expressing a strong nutty flavor and fine cocoa pulp flavors and aromas, •CococaPerfume (2018): expresses cocoa fresh fruit aromas such as Jasmine, Herbal, Rose and Violet. Persistence is 8-12 hrs. as that of the Channel 5 perfume. i.Last but not least, cocoa unveiled recently a revolutionary new fermentation technology, named 'Anima' (=Soul) that transforms bulk and fine-flavor cocoas into extra-fine cocoas. The potential of Anima is to: •Boost and diversify specialty cocoa production, and to •Create worldwide large scale fine and healthycocoa bean production segments

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Fine and Bulk CocoasThis book is very much about the recognized differences and unrecognized similarities between fine and bulk cocoas. Bulk cocoas generally produce strong chocolate flavor while fine cocoas produce less strong chocolate flavor but produce axillary flavors and aromas, such as caramel, almond, fresh and mature fruit, spicy, herbal and floral. This book demonstrates how phenomenally diverse cocoa is in its fine fresh fruit flavors and aroma production, present in fine cocoa varieties as well as in bulk cocoa varieties. These flavors and aromas enter the beans during fermentation and can be expressed in the chocolates, depending on the efficiency of the fermentation technique as well as on the chocolate processing method. 2.3. Anima fermentation technologyWe then present here a revolutionary fermentation technology, called Anima, that transforms bulk into fine cocoas. Anima eliminates bitterness and astringency and incorporates the fresh fruit flavors and aromas of any variety in the beans during fermentation, allowing for expression of these flavors and aromas in chocolates. This means not more nor less than accepting the fact that all cocoa varieties are fine varieties when using the Anima fermentation technology. 2.4. Presentation of TopicsBefore getting into serious cocoa fresh fruit sensory trait descriptions, I wish to define the words flavor and aroma as they are used mostly in this book. Flavor is used here mainly to express fruity flavors but also as basic flavors (acidity, bitterness and astringency), honey/sweet/caramel flavors and nutty flavors. Aromas are not only used to express floral aromas but also other aromas identified in our studies of fresh fruit sensory traits such as herbal, cinnamon, vanilla, basil, yeast, mint, spices and malt. Typical cocoa flavors as present in chocolates is not dealt with in this treatise. The findings reported in this book are outdating the differentiation between fine and bulk cocoas and invite the entire fine-flavor cocoa community and industry to follow exiting new paths towards large quantities of more savory and much more healthy cocoa products (see Anima). The book presents firstly my discovery in 2007 of the direct relationship between cocoa fresh pulp flavors and aromas with sensory traits of fine chocolates. On one hand, this has led us to discover the "e;TropMix"e; method patented in the EU in 2009 consisting of modifying fine flavor traits in chocolates by adding aromatic substances to the cocoa mass during fermentation. On the other hand, this discovery invited us to carry out surveys on genetic new cocoa fresh fruit sensory traits in fine as well as in bulk varieties. The first systematic surveys carried out in 2015/18 led to the discovery of 43 fresh cocoa fruit sensory traits in the fine Chuncho variety in Cusco, Peru, and in commercial varieties in Brazil. Afterwards, I present three significant inventions: CacaoNuts, CocoaPerfume and the Anima fermentation technology. Anima transforms bulk and fine cocoas in extra-fine cocoas. This new technology allows for expression of the large number of flavors and aromas of fresh cocoa fruits discovered as being part of Phenomenal Cocoa. Anima chocolates also express strong caramel and almond flavors that recall the pure Criollo chocolate sensory traits. This means in a way to go "e;Back to the Future of Criollo Cocoa"e; by using Anima fermentations. Anima's cheap and relatively simple usage would allow it to become the pillar of a future mainstream fine cocoa market segment. Importantly, Anima beans do not need the commonly applied Dutching process in cocoa industries. Dutching eliminates negative sensory traits (acidity, bitterness and astringency) but also all positive features (flavors, aromas and 80% of the anti-oxidants). So, Anima beans have the potential to modify the entire cocoa market reality by creating mainstream fine and 400% healthier cocoa products.