Forum Activity for @Max Myers

Chocolates of Ecuador -- Arriba, Nacional, CCN51

Posted in: Opinion

Fernando,

Sorry I just got on this site for the first time the other day so I am not aware of who is who. I have not been to your farm as far as I know.

Max

Chocolates of Ecuador -- Arriba, Nacional, CCN51

Posted in: Opinion

It's quite right that proper fermentation, soil nutrition and other factors can help the CCN51 taste much better than a poorly grown and processed bean. The Arriba accomplish this much easier.

The San Jacinto plantation was founded and is run by a very stringent biologist who has experimented quite a bit and produced some fantastic beans. I made up some samples of it in Guayaquil and they taste exquisite. I brought them to a client for a blind taste test and they picked them out of a choice of other CCN51 and Arriba of equivalent formulas.

Generally speaking if you really want richness, you are best off using Arriba beans for the cocoa liquor, and Arriba for the cocoa butter, making sure there is some verification they are Arriba, and whoever is processing them does it right.