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From the tree to cocoa
Different kinds of cocoa trees.
There exist different varieties. Each variety has its own taste, influenced by the climate, the
composition of the soil and treatment after the harvest. The three main types are: Forastero, Trinitario
and Criollo.
The Criollo is a rare variety and is grown in Central America and Mexico. The pods have a soft
peel and are orange once they are ripe. The beans are famous for their fine flavours. They represent
5% of world production. The Criollo is very sensitive to diseases. The production of the cocoa knows a
slight decrease.
The Forastero represents 75% of the world production. He is less vulnerable and thicker than the
Criollo and has a smooth peel.
The Trinitario is a cross between the 2 previous varieties and was identified in Trinidad. The pods
which our ripe go from red to chestnut.
Daskalidès works with a mixture of different cocoa types. If the production of one variety is insufficient,
the lack is compensated by another variety.
Chocolate beans
The beans with pulp are kept for a few days in baskets, covered with banana leaves. Fermentation
starts at a temperature of 50°C. Gradually the initial bitterness subsides and the pale yellow bean
turns to a typical chocolate brown colour.
Once that colour is obtained the beans are extracted from the pulp and the germinative power is
destroyed. This phase is of high importance for the excellent quality of the raw cocoa. The browner,
the better the quality.
After fermentation, the beans are spread out for sun drying for two week on mats, tables or even flat
roofs. They are turned or raked. They are dried in order to reduce the moisture content from about 60%
tot 8% so that they can be better kept without becoming mouldy.
Once dried they are sorted and washed to remove all impurities. The beans are kept in gunny sacks
or air-ventilated containers waiting for export.
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