There are numerous varieties of cacao, not just the 3 that are generally referred to; Criollo, Trinitario and Forestero, each with its own unique flavour profile and characteristics. Here are ten of them:
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Criollo: Known for its delicate flavour and aroma, Criollo is considered one of the finest and rarest cacao varieties. It's often described as floral and fruity.
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Forastero: This is the most common variety of cacao, known for its robust flavour and resistance to disease. It's widely used in commercial chocolate production.
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Trinitario: Trinitario is a hybrid of Criollo and Forastero cacao varieties. It combines some of the desirable qualities of both, often resulting in a balanced flavour profile.
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Nacional: Also known as Arriba or Ecuadorian cacao, Nacional is prized for its floral aroma and complex flavour profile, which can include notes of fruit and nuts.
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Chuao: Named after a region in Venezuela where it's grown, Chuao cacao is highly regarded for its rich flavour, often described as earthy, with notes of red fruit and spice.
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Porcelana: This rare variety of cacao is known for its pale colour and complex flavour profile, which can include notes of nuts, fruit, and spices.
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Marañón: Grown in Peru, Marañón cacao is celebrated for its unique flavour, which can vary from fruity and floral to nutty and earthy.
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Madagascar: Cacao from Madagascar is known for its bright and fruity flavour profile, often featuring notes of citrus, red berries, and sometimes spices.
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Ocumare: This Venezuelan cacao variety is prized for its complex flavour profile, which can include notes of nuts, fruit, and spices.
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Nacional de Costa Rica: Grown in Costa Rica, this variety of cacao is known for its floral aroma and balanced flavour profile, often with notes of fruit and nuts.
These are just a few examples of the many cacao varieties found around the world, each contributing to the diversity of flavours in chocolate products.