Venezuelan Tricheras - 2012
Flavor Profile
Flavor Profile
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Origin: Venezuela
Type: Trinitario
Certifications: Ethically and Sustainably Traded
Year: 2012
Flavor Notes:
This is a pretty nutty, well mannered cocoa bean that can stand on it's own to make a rather nice and elegant chocolate. It will also work well as a base bean for blends if that is your preference. In many ways, it reminds me of a Costa Rican coffee in that it is soft and delicate but may be thought of as underwhelming if you are not expecting that. It has some sweetness to it that puts me in mind of toffee or caramel, some brightness ala tamarind and a little malt, dried fig but with a smoothness that makes me think of a milk chocolate without the milk. This is not a powerhouse by any means, but has a reasonable chocolate backbone, a touch of tannic bitterness, but no so much to detract from the overall profile.
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Ethically and Sustainably traded. I am planning on using that phrase a bit more. Chocolate Alchemy is working with Tisano who is on the ground in Venezuela, working side by side with the farmers. Since Chocolate Alchemy is not actually there, Direct trade is not quite the right term, and since these are farm purchased, not co-op, they are not eligible for Fair Trade status.
This is from the former Hacienda broken up and the land is now owned by the farmers. They have a great drying patio and fermentation rooms. Solid Trinatario.
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Finally, I have found this bean accepts a pretty wide roasting curve. Light, medium or heavy, the flavor changes, but just does not go bad. Go for it, have fun, and enjoy - that's what this journey is all about anyway.
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If ordering Brewing cocoa - it has been roasted and ground, with the husk, for the purposes of making a hot brewed chocolate drink, and is not suitable for making chocolate.
Brewing Cocoa
There has recently been a lot of buzz about various brewing chocolates. Choffy and Crio Bru are the two big ones that come to mind. I've received more inquires than I can count about what makes them so special, if my roasted cocoa beans will work and how one can make their own hot chocolate drink with minimum fuss.
Up until this point, I didn't have any really good answers. Now I do and am offering a selection of cocoa beans roasted and ground (with the husk) for the expressed purpose of making hot brewed chocolate.
Your tastes may vary but I recommend starting with the following proportions and times:
4 T/8 oz boiling water
Steep 5 minutes Press (assuming you are using a press pot - drip works ok too)
Enjoy straight, with milk (or cream) and/or sugar.
I have only included the cocoa beans that I found made a good brewing chocolate. Some like the Papua New Guinea for instance, where it is great as a piquant, smoky chocolate, simply comes through sharp and acidic when brewed. Finally, keep in mind this will not give you classic 'hot chocolate'. Brewed chocolate is a different, yet very enjoyable, animal - enjoy it for what it is, not for what it is not.