Are High-End Chocolates Worth the Hype?
Chocolate prices are quietly rising. This is due to declining cocoa bean production in Africa, leading to a global cocoa bean shortage and, in turn, affecting chocolate production costs. According to the International Cocoa Organization, global cocoa bean production this year will decrease by 19% compared to last year, further widening the market supply gap. Cocoa processing companies report that they are currently operating at only 20% of their production capacity, while cocoa futures prices have already surpassed $7,000 per ton.
Chocolate prices are quietly rising. This is due to declining cocoa bean production in Africa, leading to a global cocoa bean shortage and, in turn, affecting chocolate production costs. According to the International Cocoa Organization, global cocoa bean production this year will decrease by 19% compared to last year, further widening the market supply gap. Cocoa processing companies report that they are currently operating at only 20% of their production capacity, while cocoa futures prices have already surpassed $7,000 per ton.
Characteristics of Premium Chocolate Brands
- Cocoa Bean Variety
Cocoa beans are the heart and soul of chocolate, much like coffee beans are to coffee.
Criollo cocoa beans are of exceptional quality, accounting for only 5% of global production. Trinitario cocoa beans are of medium quality, between Criollo and Forastero, accounting for 15% of global production.
Forastero cocoa beans are a common variety, accounting for 80% of global production.
High-quality cocoa beans inherently determine the quality and flavor of chocolate. Most fine chocolates in the world are made from Criollo, Trinitario, and their variants. High-end chocolate brands clearly indicate the specific bean variety on the packaging.
- Cocoa Bean Origin
The cocoa beans used to make fine chocolate are primarily grown in Venezuela, Ecuador, the Caribbean, Madagascar, Java, Papua, and Zambia, all within 20 degrees north and south of the equator.
Even with the same cocoa bean variety, the soil conditions and climate temperatures in different regions can impart distinct flavors and qualities to the chocolate, resulting in excellent balance, acidity, and complexity.
- Cocoa Content in Chocolate
The cocoa content in chocolate primarily determines its sweetness and bitterness.
If the cocoa content is too low (less than 50%), the chocolate will be overly sweet. If the cocoa content is too high (over 90%), the chocolate will be bitter and difficult to swallow. Generally, those who regularly consume chocolate are accustomed to dark chocolate with a content of 90% or more. The higher the cocoa content, the lower the sugar content of the chocolate and the more bitter it will taste. Cocoa content refers to the total amount of cocoa butter, cocoa liquor, and cocoa powder in chocolate. Chocolate with a cocoa butter content of 60%-85% has a sweetness-bitterness balance that suits most people's tastes.