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Post by chocochemistjrl on Sept 10, 2007 23:13:13 GMT -5
i was recently searching a on google for criollo cacao in Mexico and found this very interesting site: www.bioterraorganics.com/index.htmlthey sell organic cacao that is known as Royal Criollo Cacao and is believed to be the remnants of the prized Mayan cacao from so long ago. I was thinking that Chocolate Alchemy could maybe join in to support the cause of maintaining these endangered trees from dying out. What do you think?
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Post by Alchemist on Sept 11, 2007 12:07:26 GMT -5
Currently I don't see any way to contact them, how to support them, bulk prices, etc. It seems mostly a shell of a website. Are they in the process of building it that you know of?
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Post by chocochemistjrl on Sept 12, 2007 11:38:13 GMT -5
ummmm...im guessing they're building their page still. Im just giving you guys a heads up! I was thinking it's be a nice addition to the Alchemist Store! i mean, Real Authentic Mexican Criollo!!!! How better can it get?(just a suggestion, being a real criollo fannatic and mexican)
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Post by Alchemist on Sept 12, 2007 12:02:02 GMT -5
ummmm...im guessing they're building their page still. Im just giving you guys a heads up! I was thinking it's be a nice addition to the Alchemist Store! i mean, Real Authentic Mexican Criollo!!!! How better can it get?(just a suggestion, being a real criollo fannatic and mexican) I am always on the look out for good beans. Criollo is SO hard to come by and to put it very bluntly, I have yet to see ANY verified Criollo for sale on line. One look and you can tell it is not Criollo. I have a couple photos of actually Criollo nibs (verified by genetic testing) and the nibs are a light brown in color - not the common dark brown or even purple you see. I will see about getting those up. It really annoys me to see people claiming Criollo when it just isn't true ("oh, the farmer guarantees it"). The closest I have even come is the Ocumare which has heavy Criollo breeding stock. You get the occasional light brown bean, and the flavor is similar, but I am not about to call it 100% Criollo. Now, I don't know ANYTHING about the site you sent, but the one thing that jumps out at me is those pods do not look like Criollo. Just "common" Trinatario. Where have you had authentic Criollo? From bars or beans?
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Post by chocochemistjrl on Sept 12, 2007 14:12:48 GMT -5
first of all, what can you call "common" Trinitario anyway? Don't forget how many different types of hybrids there are today. second, if i'm not mistaken(correct me if I am), but aren't criollos amelonado shaped. if they're not amelonado, then they are cundeamor. i cant remember at this exact moment. to me, those pods seem to be amelonado, don't you think?
it has been a while since i last had a bar of chocolate made of criollo, since i was fairly young. if i recall correctly, it was made from some kind of venezuelan criollo. i was too young to recall the name of the bar.
To Alchemist: if i am wrong, please do not critizice me. i am still learning and studying cacao and am only searching for answers to my many questions. you are very wise being the creator of this website and i admire you alot. you have great knowledge in chocolate and cacao. It is a privilage to be your fellow alchemist. Please feel free to correct me where im wrong. Thank you.
Chocochemist J.R.L
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Post by reelchemist on Sept 30, 2007 4:57:22 GMT -5
Patric Chocolate website has a few pics of Porcelana pods.
Also a good description of the differences between pods of Criollo, Trinitario and Forastero is in the book by Arthur Knapp (web versions are easy to come accross as it is a very old book)
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Post by reelchemist on Oct 2, 2007 19:09:33 GMT -5
The Amano site has a good description of types with pics also
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