Quote:
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Originally Posted by Mark Thorson
Blake Jones wrote:
On that thought, I was wondering if it would be possible to make
a cup of Criollo (or Chuao) hot chocolate.
Are you sure it's Criollo and not Griollo?
Quoting from the wrapper for a Valrhona LE NOIR AMER
71% cacao bar:
"LE NOIR AMER by Valrhona: is made of refined blending
of selected cocoa beans, Trinitarios and Griollos origins,
enhancing their rich flavors . . .".
Is this a spelling error, an acceptable spelling variation, or
are Criollo and Griollo two different things?
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First of all it is Criollo and not Griollo. And it is not an Origin but rather the type of cacao bean that it is. There are three types Forestero(Little flavor but the hardiest therefore less expensive), Criollo(most flavorfull and the hardest to grow. It is prone to disease and therefore is the most expensive) and Trinitario(A hybrid of both Forestero and Criollo. More flavorfull than Forestero but not as much as Criollo and more hardy than Criollo but not as much as Forestero.)
The answer is yes there are cocoa powders made from Criollo you just have to find them and pay the big $$ for them.
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