CACAO QUALITY ANALYSIS
Chloe Doutre Roussel was hired as a consultant to develop the
laboratory and train our staff in quality analysis.
Each lot of cocoa is analyzed in our laboratory in Caracas, using the
FCCI (Fine Cacao and Chocolate Institute) protocol.
We take a representative sample of raw cocoa of each lot and develop
a technical sheet with the organoleptic characteristics of the sample.
VISUAL AND OLFACTORY ANALYSIS –WHOLE BEANS
- Humidity percentage.
- Aroma profile (Olfactory).
- Average size and weight.
- External defects.
- Cut test:
- Different levels of fermentation (%)
- Blond beans percentage.
We take a random sample of cocoa beans and the almonds are cut longitudinally in half, this procedure is carried out with the use of a guillotine or scalpel, in such a way that the internal surface of the same can be seen.
This process is performed to examine the
- Fermented grains.
- Creole grains.
- Violet grains.
- Slate grains.
- Defective Grains (Mold / Infested /Fungi / Sprouts).
GROUND RAW BEANS
We follow the FCCI protocol and form to
prepare and then analyse the aromas
and taste of the raw cacao beans:
Forty Five (45) seconds in the Pop
Corner (shaking vertically). Ten (10)
seconds in the Coffee Grinder (shaking
Each member of our sensorial analysis
team tastes the freshly ground raw
cacao and fills individually one FCCI
The team tastes again this cacao with
some sugar to bring out some details in
the aromas (preparation should target:
75% cacao / 25% sugar). Results are
then shared and discussed within the
team and a unique consensual form is
developed for each lot number.
These results are shared with the teams
at the post harvest facilities to define any
necessary amendements to the
fermentation /drying/storage process in
LICOR AND CHOCOLATE
Our laboratory is fully
equipped to allow the
production of lots of two (2) to
three (3) kilograms of cocoa
liquor and chocolate.
The FCCI form, modified with
characteristics for the specific
organoleptic analysis of liquor
and chocolate. However, liquor
and chocolate are only
developed for specialty cocoas
or customer order.
They are not systematic as
roasting strongly influences the
aromatic profile of cocoa and
companies often have their
own specific roasting
parameters and equipment.