The next generation of superior tasting chocolate

12 April 2011 – Along that thin imaginary line that spans the globe we call the Equator, a silent revolution is taking place. For it is here that the world famous chocolate makers, Barry Callebaut recently sowed the seeds of what promises to be a whole new concept in the world of chocolate. A fine, superior tasting chocolate which captures the rich aromas and intense flavours of the cocoa bean like never before.

Once nature takes its course, the real revolution takes place after the cocoa beans are harvested, during the critical process of fermentation. Once picked, the selected cocoa fruits are split open and the pulp containing the precious cocoa beans is removed. The pulp is then placed in wooden crates lined with banana leaves where naturally occurring micro-organisms weave their magic, creating the very first flavour precursors which have such a defining influence on the finished chocolate.

Years of painstaking research into the complex processes which take place during fermentation have yielded many valuable insights about the formation of these taste precursors. These insights have been pooled together to develop a revolutionary, 100% natural method of controlling and enhancing the fermentation process to awaken the finest aromas and flavours in the bean. This new method involves the addition of certain high quality, naturally occurring ferments to ensure the right balance of micro-organisms and promote the growth of the right cultures during fermentation. The duration of the process is also carefully controlled and stopped at precisely the right moment to produce cocoa beans with an astonishing level of purity and unrivalled freshness, awakening even the most delicate and refined flavour precursors in the cocoa beans.

The fermented beans are then dried under the best possible conditions: namely in the open air under the hot equatorial sun. Sun-drying is another critical link in the chain: it halts the fermentation process while also protecting the beans from mould or fungal growth. The process is also crucial in completing the development of the unique flavours inside the bean. Again, the equatorial regions ensure optimum conditions and the right balance between an intense sun and humid air, resulting in a final moisture content of maximum 8% without compromising the intensity and diversity of the Terra Cacao cocoa’s rich taste profile.

The dried, fermented cocoa beans are now ready for the next stage of their journey where these fine-quality raw ingredients are transformed into the finest-quality chocolate the world is yet to experience. For it is here that Barry Callebaut’s master craftsmen devote all their knowledge and skill to develop a range of chocolates which do justice to the subtle and complex flavour palate of these truly special beans.

The beans undergo mild, temperature-controlled roasting in their shells. Barry Callebaut’s expert chocolatiers’ apply the utmost precision to this critical first stage of the chocolate-making process, determining the exact duration and temperature required for the beans to release all their latent flavours and aromas.

Terra Cacao is already available to Barry Callebaut customers in five delicious varieties, each one a celebration of the rich, subtle and complex palate unique to Terra Cacao and the culmination of a journey that began back at the roots and in the fertile soils of the earth’s equatorial regions.

MILK 33.7% Very pure taste, intense in cocoa and rich in milky, toffee flavours

MILK 40.8% Very intense, complex taste. Overwhelming cocoa flavour with fresh, acid notes and hints of ripe apple and spices.

DARK 53.8% Powerful, aromatic chocolate with intense cocoa flavour and a refreshing wealth of red fruits and berries. Very long and intense aftertaste.

DARK 65.1% Superior chocolate with very expressive palate. Pronounced cocoa, sweet and refreshing acid flavours and impressive aftertaste.

DARK 70.5% Very mild and fresh tasting chocolate with a pure taste and pleasant sweet & sour hints of green apples.

For more information: http://www.terracacao.com/