Make your companion with an elegant gift of exotic chocolates, and some cultural knowledge. Taste chocolate trained experts know that not all the same taste of chocolate. A bar with beans grown in South America tastes different than one made from beans grown in West Africa, for example. Changes in climate and soil characteristics explain much of the difference. Imagine enjoying this special chocolate treats with your partner.

Most consumers do not know how much cocoa is used in the manufacture of chocolate candies. For example, a classic bar, Hershey’s, favorite of all time, only slightly more than 10% cocoa. But more and more gourmet chocolate lines begin with a cocoa content higher to attract the discerning customer. Some of them are 75-90% cocoa! And cash even if very little, as a rule, on average, you may be in the candy store you find is used to grow cocoa producers in the world millions of tons of beans per year.

Cocoa is along the equator and experts to classify animals in general, beans into 3 types: Forastero, Criollo and Trinitario. You may be surprised how much variation there is among the 3 classic types. Produced from fruit flavors of beans from Jamaica, Indonesia and Brazil to the flavor of lighter chocolate beans around the Pacific Rim of the variety reflects the different characteristics of each region. In addition, a mixture of 3 types have been developed to stay with the leaders of the confectionery taste standards and tastes of consumers consistently. Fortunately, the diversity is so popular that manufacturers are maintaining different types of beans, so that the flavors remain distinct regional chocolate to be sold in candy stores.

The store owners and candy manufacturers know that the beans of Ghana have a strong taste and some roasted nuts. Another part of Africa that is growing Cote D’Ivoire cocoa Forastero more than anywhere else in the world, nearly 1.5 tons! These beans are often mixed with other beans because of their rich cocoa flavor and consistency. Venezuela produces chocolate flavored spicy Criollo bean complex, but Forastero can now be found in this area.

Understand industry analysts say that the chocolate variation too much can kill customer confidence in a brand, so that the beans are becoming more attractive mixed to form a new combination of flavors and pleasant. However, unexpected climate changes may also cause deviations from one season to next season. Some varieties such as Criollo, need more water than Trinitario prosper, for example. Increasingly the issue of sustainability will be improved because the area where the majority of cocoa is used for agriculture is in danger. Another controversial issue is fair trade.

Advocates of fair trade argue that if some money from the hard work of farmers growing cocoa, they actually paid to produce the classic chocolate. In short, the smart labels their efforts to pay farmers a fair compensation package for all their chocolate encouraged. Sales support the cause. Thus, it is the essence of Peruvian chocolate slightly bitter taste sweet and easy beans Lower Amazon, it seems buyers candy store want to know about the origins of their beans themselves, because they enjoy the taste regional. So if you want your partner with gifts and a delight for some cultural knowledge to try to convince the next time the chocolate.