Criollo & White Cacao Seeds | Ep.98 | Craft Chocolate TV

[@BeenaSimonJoy-ix8df]

I am very happy to subscribe this channel. 9 years before i started this business at my home. I don't have any machinarys for chocolate making. I desire to make it little better. But economy is main problem. I will continue my passion. U r channel is inspiration.

[@chankatiekayan7086]

Thank you for the clear explanations Greg and Dylan! Hope everyone is doing well at Zorzal :)

[@curtkeisler7623]

I so much enjoy the videos with you two conversing with each other. I would love to see more of these. I started watching these videos from you over two years ago and the two of you are responsible for teaching me how to make chocolate. Thank you so much.

[@juancarlosbuitragoamezquit9526]

You guys are doing an excellent job sharing these talks. I'm really enjoying your discussion and opinions. Please continue sharing more with us.

[@aromachocolates]

As one who has a Bachelor’s degree in Horticulture, I need to correct you guys on something. You are incorrect on the number of ovaries in the flower. There is just ONE ovary in a flower, with multiple ovules which become the seeds. The flower can only produce ONE pod, or ovary. The pod you are holding is the actual ovary which contains the ovules/seeds. Just like apples or pears or peaches are ovaries containing multiple ovules/seeds. So, while there can be multiple pollination sources for multiple seeds in a pod, there is only ONE ovary in that flower that contains ALL the seeds. THAT is why there can be multiple different color seeds on one pod/ovary.

[@gregdalesandre8197]

Thank you! I appreciate the correction!

[@Robb1475]

Hey guys. I am an American but now I'm living in the Dominican Republic. I just started managing a farm that has a lot of overgrown unmanaged cacao trees. it's in an orchard with many other fruits mixed together. I was excited to see your video and your location. I am west of Santo Domingo in the mountains. I would love to come and visi the Zorzai reserve. Are you guys there on a regular basis?

[@CraftChocolateTV]

We were there on a 'field trip', but I'm sure you can reach out to Zorzal directly through their social media channels or website: zorzalcacao.com

[@nestorsaludo]

So... I'm kind of safe to say my collection as Filipino Aromatico (which is the brand) Criollo Cacao White Bean Cultivars. 😊

[@chocolateorganico7900]

Interesante conversación

[@antoniopolak6650]

I have chocolate from wild white cacao from Ecuador. It tastes like pure lavender. Unfortunately my company is in Japan and people are not familiar with lavender flavor 😁😁

[@CraftChocolateTV]

It takes time to educate your customers about new things, but that’s what we continue to work on - making it fun and playful and educational so that people can try new things.

[@vecinoscoffeeguy993]

Any roast profile for brewing cocoa? I am a coffee roaster with 4 drum roasters. 2 of them have drum speed control. I hear brewing Cocoa is roasts to a hotel temp, as compared to cocoa for eating chocolate 🍫. Do you have a profile for roasting cocoa beans for brewing cocoa?

[@anjukapyaar8656]

sir is it possible to make chocolate in ball mill using cocoa powder? pls pls replay

[@openingchocolate]

I am hearing they are adding 2 or 3 more to the genetic list. But have not seen a publication yet. What have you heard about these?

[@CraftChocolateTV]

We've heard the whispers, too!

[@patriciahoyt4629]

Does anybody have the link of the paper ge talked about done in 20008?

[@CraftChocolateTV]

Here you go! journals.plos.org/plosone/article?id=10.1371/journal.pone.0003311

[@khampianglangholm7765]

❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@YouWillFindYouInYouTube]

This is the second episode i get to see hahahaha 😂

[@pyxel]

Dylan, where can I buy Manoa in Europe?

[@sebastianpetersen6136]

Criollo is the only cacao with white seeds, and all cacaos with white seeds contain Criollo genes. So far, the only place in the world with true Criollo is Mesoamerica. Therefore, all breeds like Porcelana are just copies of the true Criollos in an impure way. Mesoamerica should have the appellation of denomination for ALL white-seeded cacao, and if someone uses those genes in their chocolate, they should pay royalties (this would likely be the approach taken by countries like the USA if they had created such fantastic cacao). I think it is time to acknowledge the enormous effort of the Mesoamerican civilizations.

[@CraftChocolateTV]

It's a great discussion to have! Mesoamerica is owed a tremendous amount of acknowledgement for cacao and chocolate innovations (and myriad others). No question. Thousands of years, hundreds, if not thousands of cacao recipes. Mesoamericans introduced the world to chocolate. The story of white beans is complicated. White beans are expressed in other populations of cacao as well, not just Criollo. It is more common than folks think. Criollo is also believed to have originated in South America, in a region that is now Colombia, and was brought to Mesoamerica either by land or sea along a coastal trade route - dividing up royalties would be a complicated endeavor. There's some fantastic research that takes a deeper look at this through ceramics, genetics, traces of theobromine, starches, and paleobotany out of Ecuador and up the coast. There is evidence suggesting Criollo wasn't the only population of cacao in Mesoamerica either. It's really fascinating stuff! We share your passion for the story! Thanks for watching!

[@SamAdams55]

Dylan, I've been trying to get ahold of you for a year. Is there any way to connect?!?