EFL RAW FOODS LTD

ABOUT EFL RAW FOODS LTD

This is the hybrid of Criollo and Forastero cacao and dates back to the 1700's and as the name suggests, developed in Trinidad. It was a naturally occurring hybrid, the result of cross-pollination between Forastero trees and the few Criollo trees that survived a natural disaster in the early 18th century. Trinitario cacao has the delicate flavour and intense aroma of the Criollo, combined with the more robust constitution of the Forastero bean. Grown mainly in Indonesia, Sri Lanka, the West Indies and South America, it represents about 10-15% of the world's total production.

Until the 18th century, plantations mostly grew Criollo beans. However, today they make up around 5% of cocoa production, with high-yielding Forastero dominating the world market for bulk, mainstream processing.

In 1828, a Dutchman invented a process for removing a lot of the fat, the cacao butter, from the cacao. The residue could be ground into a powder and was then treated with alkaline salts to improve how it mixed with water. The process is known as “Dutching” and the end product is known as cocoa or cocoa powder. The first bars of milk chocolate was produced in 1879, by combining defatted and alkalized cocoa powder with milk powder recently invented by Henri Nestlé. These processes then led to mass production of cheap, low quality chocolate.

- give it a try, we're sure you won't be disappointed!

Product info and recipes

"This kit was perfect, I love making my own chocolates and this kit was just what I needed."

EFL Raw Foods Ltd