Chocolate tasting

Today I went to a chocolate tasting event organized by VAAUW, a non-profit civil association in Venezuela that provides scholarships and educational reinforcement to low income young people and children.

The event was presented by Mr Jorge Redmond, President of El Rey Chocolatiers.

Chocolate trees and pods in Chuao, Venezuela

The fruit of the cacao tree is a pod that comes in various colours depending on genetics and the degree of ripeness—green, yellow, orange, red, purple or maroon.

Today I learned there are three different types of cacao:

• Criollo: Called the prince of cacaos, Criollo is a rare bean grown mainly in Central America and the Caribbean. Its pod is soft and thin and light-colored. Only a small percent of the world's cocoa comes from this fragrant bean.  
• Forastero: More commonly found and more productive, Forastero trees have thicker pods and a strong chocolate taste. Most cocoa is of this variety, and it thrives in Brazil and Africa. 
• Trinitario: This cross of Criollo and Forastero, which originated in Trinidad, is easily cultivated. It has smooth pods and flavourful beans.

These are samples of Venezuelan cacao and chocolate that I always keep at home for baking and tasting.

It is fantastic that doctors say you should eat chocolate (the dark variety, though) every day. These are rules I follow with pleasure.

To be sure my treatment is complete I have even had a beauty treatment recently which included spreading chocolate all over the body.


It is very messy but relaxing.