Which single-origin fine flavor dark chocolate would you prefer? One that is mellow and smooth on the palate or one that is green aromatic? How about one that tastes like dried red fruit or bright fruit and herbal with sweet vanilla aroma? These are snippets of the tasting notes to describe four single-origin dark chocolate launched by the Trinidad & Tobago Fine Cocoa Company at London’s famous department store Harrods last fall as part of National Chocolate Week.
Named the Trinidad & Tobago Single-Estate Chocolate Collection, the four single-origin dark chocolate included were produced not from bulk or ordinary cocoa beans but fine flavor cocoa beans from Trinitario cocoa trees that accounts for just 5% of the world’s cocoa production as its grown in a small number of countries.
Widely renowned as the world’s most exquisite cocoa hybrid, Trinitario cocoa trees were created after a natural disaster circa 1727 destroyed most of the cocoa industry in Trinidad. Then Venezuelan Forastero cocoa was introduced in Trinidad and inter-bred with remnant Criollo to produce a hybrid now known as Trinitario.
Currently, there are over 100 different types of Trinatario cocoa trees in Trinidad, and many can now be found elsewhere in the Caribbean including Dominica, Dominican Republic Grenada, Jamaica and St Lucia. Also, as far away as Samoa and Papua New Guinea.