VENEZUELAN COCOA
a real delicacy...
The homeland of cocoa, Venezuela, lies in the northwest of South America and is to cocoa what Whiskey is to Scotland - the most famous growing region. Venezuela's plantations produce highly regarded Criollos that represent less than 1% of the global cacao harvest, and Venezuela produces 90% of these Criollo cacao beans, simply wonderful!
This country also produces Trinitario cacao, an aromatic cacao which its production covers only 10% of the global cacao harvest. Trinitarios are a hybrid between Criollo and Amazónico cacao, are resistant and high in the yields, just like an Amazónico, but it still presents all the aromatic and sensory features of a Criollo bean. All Venezuelan Trinitaros have a high genetic content of Criollos.
Besides this excellent quality genetic in all its cocoa beans, Venezuela also has an ancestral knowledge in all the process pre and postharvest maintained for over 400 years, going from the type of terroir through the harvest and fermentation techniques, drying process and finally with the transport and storage.
For all this, Venezuelan cacao is recognized as the best in the world, a symphony of flavours with the finest aroma!
We are proud to represent in Canada the most prestigious farms of Venezuela one of them is "Hacienda Cacao Caribe". The plantations of this farm are located on the eastern coasts of Venezuela, specifically in "Península de Paria", a peninsula which its conditions of height, humidity, and rich soils produce one of the best cocoa of the world; a real paradise of 900 acres full of fine aroma cacao trees.
We are proud to represent in Canada the most prestigious farms of Venezuela another of them is "Hacienda San José - Casa Franceschi 1830" The plantations of this farm are located to the Northeast of the country in the area of El Pilar, State of Sucre. It is the largest cocoa farm in Venezuela with the most exclusive varieties of Venezuelan genetics.
This incredible family farm has been operated by its owners since 1830, more than 5 generations of knowledge, stories and traditions working with passion to offer you the best Venezuelan cocoa beans.
The world's leading chocolate brands use or have used the beans from our partners. Are you excited to try them?
AN ANCESTRAL TREASURE
It has been scientifically proven that the first cacao plants on planet Earth were born in two areas of Venezuelan territory. One, located in the south of “Lago de Maracaibo”, a region that covers parts of the states Zulia, Mérida and Trujillo, covered with forests of cacao trees so-called "Cacaos Criollos", known for the opalescent quality and whiteness of its almonds, its fruity flavor and the sensuality of its aromas, capable of giving an incomparable chocolate, with delicate and persistent flavor. The other zone of Venezuela where the cacao trees were grown is a region that covers “Paria”, “Delta del Orinoco” and “Amazonas”, where the cocoa trees of “Forastero” species (also called Amazónicos) were born, appreciated for their strength, resistance, and productivity, rather than for their aromas or flavors.
The “Trinitarios” cacaos, descendants of the Criollo and Forastero or Amazónico, were born in the zones of the Delta of Venezuela, from where were brought to the island of Trinidad.
For this reason, Venezuela is called the Homeland of Cocoa.
THE BEANS
The genetic variability of Venezuelan cacaos is perhaps one of the largest in the world, in the Venezuelan cocoa beans you can find hints of flowers, almonds, fruits, malt, vanilla among others amazing flavors. The production takes place in three Venezuelan regions; The North Eastern Region, The North Coastal Region, The South Western Region.
Delicacies Valley has the honor, passion, and love to bring to you some of our best varieties of each Region.
Each varietal gives to you the perfect symphony of flavors with the finest aroma which allows you to create the most delightful chocolates in the world.
The Fine or Flavour Cocoa denomination is an International Cocoa Organization (ICCO) classification, which describes an exquisite aroma and flavor.
Venezuelan cacaos are classified by this organization as 100% Fine Cocoa, 100% "Cacao Fino de Aroma"
THE HARVEST
PROCESS
The harvest processes (pre, during and post-harvest) are completely natural, based on the legacy of the first workers of the land:
Ecological control of the weeds.
Control of animals and insects.
Phytosanitary pruning and maintenance.
Careful selection of the grains.
The earthworm humus (organic), used to treat crops or compost, is applied to the land as fertilizer. In extreme cases, where we can find a type of fungus affecting the plantation, such as "witches' broom disease", a copper-based fungicide is used, which is allowed by the COVENIN norms in Venezuela and by ecological regulations.
THE
FLAVOURS
The Venezuelan Cacao makes a perfect harmony with its hints of flowers, almonds, fruits, malt, and vanilla on various funds that produce without a doubt a symphony of flavors that melt on the palate after taking the first bite.
MAP OF FLAVOURS OF COCOA
ACIDITY
In this degree, we can find the sour taste. It is primarily the result of acids such as citric acid, lactic acid, malic acid, oxalic acid, and ascorbic acid in our foods. Acidity is used to temper the richness of foods.
CACAO
The characteristic flavour of cocoa (Theobroma cacao L.) is a pronounced flavour of fermented cocoa highly apparent to dark chocolate bars.
In this degree, The bitter taste is quite familiar. More often than not, it is a flavor that is actively avoided, although some people truly enjoy it. However you feel about it, when used appropriately, the bitter taste has innumerable therapeutic benefits.
SPICES & NUTS
In this degree, you can find flavours like ginger, nutmeg, tonka and the spicy taste is accentuated. It is usually created by the presence of aromatic volatile oils, resins, and mustard glycosides that stimulate the tissues and nerve endings of the mouth with a sensation of heat. Also, the sweet taste is present in flavours like almond, vanilla, walnut, hazelnut, coconut, etc.
PRIMARY TASTES
In this degree, you can find the elements of a flavour profile.
FLORAL
In this degree, you can find flavours like honey, orange blossom, cayenne, jasmine, fresh flowers, etc.
HERBS & WOODY
In this degree, ou can find flavors like coffee, malt, grass, tobacco, oak, green beans, etc.
EARTH & MINERALS
IIn this degree, you can find flavours like wet earth, mushroom, wet gravel and the predominant flavour is the astringent taste is a flavor of dryness that is generally produced by tannins in the bark, leaves and outer rinds of fruits and trees. It causes the mucous membranes in the mouth to contract and results in an immediate dry, chalky (sometimes even choking) sensation in the mouth. The astringent taste is frequently complimented by the sweet or sour tastes.
COCOA BEANS TASTE PROFILE
CACAO
FRUITY
BITTERNESS
ACIDITY
ASTRINGENCY
FLORAL
GREEN BEANS/RAW
MALT
NUTS
WOOD
RIO CARIBE SUPERIOR
OCUMARE
PATANEMO
TRINCHERAS
COCOA DERIVATIVES
Our Cocoa derivatives are the result of grinding a high-quality selected blend of Trinitario beans with a high content of Criollos beans. These beans grow and are harvested in the beautiful lands of Venezuela, in the north of South America and facing the Caribbean Sea. All these delicacies are Fair Trade, 100% Natural and with Kosher Certification.
Roasted in Canada
FINE CACAO NIBS
Our Cacao Nibs are a blend of Trinitario cacao beans with a high content of Criollo beans, the beans have been hand-selected and then roasted in Canada at perfect temperature which triggers a series of chemical reactions that enhance the notes and flavors of the grains at the same time while retaining all their properties. This technique allows your palate feels the Symphony of Flavors that only Fine Venezuelan Cocoa can give!
In addition to that, the roasting allows the sterilization of the grains and makes easier to peel or break them.
Presentations:
Package (Box) of 10 Kg
Package (Box) of 1 kg x 6 units
Package of 1 kg bag
Non-deodorized
NATURAL COCOA BUTTER
The Cocoa Butter is obtained by the pressing of the Cocoa Liquor. The Cocoa Butter is basically cocoa fat, a yellowish liquid that crystallizes at ambient temperature. It is also used in the preparation of chocolate and other sweet food. Thanks to its capacity of being easily melted by the corporal temperature, it is widely used in the cosmetic industry.
Certifications:
Presentations:
Package (Box) of 10 Kg
Package (Box) of 5 Kg
Package of 1 kg bag
Amazing blend of Venezuelan Fine Cocoa
COCOA LIQUOR (MASS)
Cacao Liquor is also known as Cacao Paste, unsweetened chocolate, baking chocolate or bitter chocolate. In Canada and Europe, other names include Cocoa (Cacao) Mass. Despite its name, there is any alcohol present. It is used together with sugar, milk and other additives as the main ingredient for chocolate making.
Certifications:
Presentations:
Package (Box) of 20 Kg
Package (Box) of 5 Kg
Package of 1 kg bag
Natural and Dutch Processed
COCOA POWDER
This product is the result of the pulverization of the cocoa liquor and the extraction of the butter. The cocoa powder finds its utility in the food industry, in the preparation of cookies, ice creams, drinks, and pastries as well as in the elaboration of coverage for confectionery and frozen desserts.
Available in Dutch and Natural.
Certifications:
Presentations:
Package (Box) of 20 Kg
Package (Box) of 5 Kg
Package of 1 kg bag
Signature
FINE CHOCOLATE COUVERTURES
With exceptional genetics, Venezuelan
Trinitario type cacaos – at 60% concentration – result in fruity flavors with notes of spices, wood, and cacao, thus constituting the perfect sensory formula for those chocolatiers, Artisan chocolate makers and pastry chefs who want to delight their guests with the most exquisite dishes.
Avaliable Varietals :
Sur del Lago
Río Caribe Superior
Carenero Superior
Presentations:
Package (Case) of 10 lb (4.54 Kg)
Package (Case) of 20 lb (9.08 Kg)
Sample pack ( 3 Units) 1.50 lb (681 grams)
An Amazing blend of Venezuelan Fine Cocoa
SOY-FREE
CHOCOLATE COUVERTURES
Our Chocolate Couvertures are unique and subtle blend of Venezuelan Fine Cocoa beans can be compared to great wines with high tannins and a long-lasting finish on the palate, initial acidulous notes develop into roasted cocoa beans with subtle floral and fruit notes a light touch of nut, giving way to a mouth-filling richness accompanied by a pure, sharp bitterness.
Our Presentations:
60% Dark Chocolate
70% Dark Chocolate
100% Cacao - Unsweetened Chocolate
100% Natural, 100% Venezuelan Fine Cocoa, Soy Free, Gluten Free, Vegan.
Presentations:
Package (Case) 3 kg x 12 units
How to get our products
WHOLESALE
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If you want to enjoy the best flavours at the door of your home, just let yourself go through our online store and enjoy your treasures!