On September 26, the US Department of Agriculture announced that their researchers are studying 342 cacao specimens collected during an expedition to the Amazonian basin of Peru and have identified new flavours from samples like the Pure Nacional, an old, rare cacao tree that grows at an usually high altitude for its kind in Peru.
Distinctive flavours
It’s the discovery of regional, distinctive flavours that provides another strong opportunity for the fine chocolate industry to market their product like a bottle of wine – by geographical provenance, researchers say.
Just as wines are identified by their territory, soil and climate are equally important in the flavour profile of chocolate, experts say. Cacao trees grown near banana plantations, for instance, will take on different notes than cacao grown in African soil. The likeness between wine and chocolate has been deepening in recent years. Like wine tastings, chocolate tastings are also starting to trend in chocolatier boutiques and in the homes of sophisticated, chocolate “sommeliers”.
AFP/Relaxnews
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