Forastero

The Forastero variety of cacao bean makes up about 75% to 90% of the world’s cacao crop. The Forastero tree is capable of growing and thriving in all chocolate producing regions, such as the Caribbean, Africa, the Pacific Rim, and both Central and South America. The majority of the Forastero crop however, is harvested in West Africa. This particular species of cacao originated in the Amazon, and is much heartier than the Criollo variety. However, the quality of the cacao is not as high. The Forestero bean possesses a more bitter flavour, thus requiring a longer fermentation process. While the majority of Forastero beans are used to produce generic chocolate, some varieties, such as the Amelonado and the Nacional cacao, are well known for their aromatic properties and are often sought after as a higher quality of chocolate.

Divine Dark Chocolate with Toffee & Sea Salt and Two Others

November 8, 2015 Lee McCoy 1 Comment

Here I consider the focus and approach of Divine through some chats I’ve had with their employees and representatives and as a result of trying three of their new bars.

70% Dark Chocolate Forastero Friis Holm Nicaragua Rating 70%-74%

Friis Holm Barba 70%

October 22, 2013 Lee McCoy 0 Comment

If there was an example of what you can do with the much maligned Amelonado cocoa (and varieties thereof) this

Brazil Forastero Pierre Marcolini Rating 40%-44%

Pierre Marcolini Fazenda São Pedro

May 26, 2012March 30, 2014 Lee McCoy 0 Comment

If you wanted bland, boring chocolate from a top chocolate maker then this is for you. If you wanted a full-flavour, fine bean bar then you’ll most definitely have to look elsewhere. This is the least interesting bar from Pierre Marcolini I’ve ever tried.

70% Dark Chocolate Forastero Ghana Rating 35%-39%

Charles Chocolatier 70% Tablette

May 12, 2012May 11, 2012 Lee McCoy 1 Comment

This is quite possibly one of the most dull and uninteresting bars of dark chocolate I have ever had. There’s no aroma and almost no flavour. There’s a reason why mass-market chocolate companies use West African cocoa – because it’s cheap.

80% Dark Chocolate Criollo Ecuador Forastero Pralus Rating 50%-54% Trinitario

Pralus Fortissima 80%

April 26, 2012May 30, 2012 Lee McCoy 0 Comment

The aroma indicated that it was likely to be a robust bar of dark chocolate. Unfortunately it came across as being very understated and not at all interesting. I wanted those strong aromas to be evident as their Chuao bar but there was only a very slight appearance of acidity on the tip of my tongue.

70% Dark Chocolate Forastero Ghana Manufaktura Czekolady Poland Rating 70%-74%

Czekolada Deserowa Prażone Ziarno Kakao

March 10, 2011November 14, 2011 Lee McCoy 0 Comment

This 70% Dark Chocolate From Ghana bar from Manufactura Czekolady was a lot sweeter than I thought. Instead of having an acidic tone, it was more fruity and sweet.