"With fruity and acidic flavors, some notes of molasses and low tannings, and astringency, Venezuelan cacao has been treasured since colonial times by European chocolatiers”
Why Venezuelan Chocolate?
Once the world’s leading cacao producer, Venezuela is the cradle of some of the most famous fine aromatic cacao in the planet. Its plantations, blessed with an uncommon genetic richness, produce highly appreciated Criollo beans, such as Chuao and Porcelana, and exquisite Trinitarios, such as Carenero Superior and Río Caribe.
With fruity and acidic flavours, some notes of molasses and low tannins and astringency, Venezuelan cacao has been treasured since colonial times by the best chocolatiers. Once fermented and dried, cacao beans were (and still are!) shipped abroad, where chocolate makers typically mix the magnificent aromatic beans with less flavorful Amelonado beans from the Americas, Africa or Asia. Through blending, manufacturers produce chocolate confections that fit a particular flavour and aroma profile to satisfy the palates of chocolate lovers. But, as non-blended, single origin chocolate becomes popular in chocolate markets, chocoholics learn that there is not one but multiple chocolate flavours. In Venezuela, local chocolatiers are precisely tapping into the extraordinary diversity of Venezuelan cacao to create at home products of exceptional quality and flavour complexity, many of which challenge the tastes of chocoholics with unexpected flavour proposals.
Spearheaded by chocolate evangelist and entrepreneur Maria Fernanda Di Giacobbe, Venezuela’s Bean to Bar chocolate movement is blooming. Notwithstanding the unprecedented economic crisis and the incredible challenges facing every productive enterprise, the country is witnessing the take off of a chocolate industry in which collaboration between cacao growers and producers is proving key to achieve a high level of excellence and to rekindle the passion for local cacao varieties.
At Guayaba y Chocolate, we have been following from afar the fantastic adventures of the new (and not so new!) Venezuelan chocolatiers and, fascinated as we are by the flavours, textures and aromas of their creations, we have opened our doors to them, hoping to become the first and foremost Venezuelan chocolate destination in the United States.