Cocoa Bean, Raw, White, Split

March 7, 2013

Cutting a fresh cocoa bean reveals a complex grooved pattern.

White beans like these are rare.  The absence of the purple color indicates fewer bitter anthocyanins.  When processed, these beans produce a more mellow-tasting and intensely floral chocolate.

The beans pictured here come from a criollo pod.  Criollo-type beans make chocolate of the highest quality.

Forasteros-type beans make up the gross majority of the cocoa produced per annum.  They have beans with purple interior that lack the secondary notes of criollo chocolate.  However, a rare subset of forasteros also produces a white bean.  This subset, called nacional, was wiped out by disease.  Only lower-quality hybrids were thought to remain until an isolated strain was recently found high in the Puruvian mountains.

White-interior beans result from isolated inbreeding that allow recessive mutations to surface after generations.


Leave a Comment

Banh Mi

All Posts

Garlic Scapes
Cacao Pods, Red, Two

More Theobroma

Cocoa Bean, Raw, Purple, Split
Chocolate Bar, Chopped

More chocoholic

Chocolate Mousse

Get every new post on this blog delivered to your Inbox.

Join other followers: