All chocolates are not created equal. There is the chocolate that many of us know in our favorite candy bars and then there is the specialty chocolate. These chocolates cost a bit more but when you taste them you will know they are well worth their cost.
Most of us know that all chocolate starts off the same way. The beans come from large cacao pods that grow on trees found in South American rainforests and in Africa. The pods are large and grow directly from the trunk of the tree.
There are three main types of cacao trees used for chocolate – Forastero, Trinitario and Criollo. The Criollo tree is mostly cultivated in South America and is probably the tree that explorers found when they landed in that region. The Forastero tree is found in Africa mostly. The Trinitario tree is a hybrid of the Forastero and the Criollo tree. It is typically grown in South America, Central America and Asia.
There is a difference in these trees which is why not all chocolates are created equal. The Forastero tree grows fast and is responsible for most of the cocoa that is produced around the world. The Criollo doesn’t produce as many cocoa beans in a year and so they are considered a higher quality bean. The Trinitario has the taste of the Criollo tree but the disease resistance of the Forastero.
It is important to start with a good bean. That’s not to say that all cocoa beans don’t have the potential to be good, but there are many factors involved. The type of tree, climate, temperature and soil all can make a difference. Choosing cocoa beans from trees that are grown in their natural surroundings is the goal of specialty chocolate makers. Many trees have been adapted to grow in other climates closer to the manufacturers.
Specialty chocolate makers create their confections from a single type of bean. The most highly prized bean is that of the Criollo tree but single-bean chocolates can be created from the other trees as well. These chocolates can be found all around the world from both European and American chocolate enthusiasts.
What’s the secret? It varies from manufacturer to manufacturer. Suffice it to say, many use simpler processes in their factories, even mixing some ingredients by hand. They produce less chocolate per year than more popular chocolate companies but that is due to the laborious technique.
These are not just dark chocolates either. Specialty chocolates can also be milk chocolate varieties. They distinguish themselves in the types of beans used, producing single bean chocolate and the other ingredients added. Some even roast their own beans so that they control the flavor of their chocolate right from the beginning.
A few examples are Domori, Dagoba, Venchi and Scharfeen Berger, Most of these chocolates can be purchased in specialty stores or online. If you are looking for something unique try one of these specialty chocolates. Your taste buds will thank you.
If you are a baker then you know that the baking isle at the supermarket is filled with many different types of chocolate. For the experienced and not so experienced a trip down this isle can have you asking the question “which chocolate should I choose?” Here are a few tips that can help you decide on the perfect chocolate for your baking needs. 
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