Plantation chocolates

First of all, you need to know that 3 factors have an influence on cocoa beans flavor: the region (we talk about aromatic note of composition), the fermentation (fermentative aromatic note) and the roasting process (thermic aromatic note).
Knowing that, designations such as ‘’origin’’ Chocolate, “Cru” Chocolate and “Plantation” Chocolate correspond to various realities.



It is made out with cocoa beans which come from a unique country. Several planters harvest and dry their own cocoa beans production before selling it to cooperatives. The Origin Chocolate is therefore a blended chocolate. The soil and fermentation aromatics notes of these cocoa beans are  heterogeneous.
On the regulatory part, the manufacturer of an Origin Chocolate has to indicate the cocoa beans country of origin in the ingredient list.


It is made out with cocoa beans which come from a specific and clearly identified geographic area (region, province, etc..). As for the origin chocolate, the “cru” chocolate is a blend of several plantation cocoa beans, which therefore underwent different fermentation processes. There are also ‘’grands crus’’ or ‘’1ers crus’’ chocolate, which cocoa beans have specific characteristics which confer a superiority to the cocoa.
Legally, when ‘’cru’’ shows on the packaging, then the geographic area must be stated right after the word “cru”.


As its name implies, the cocoa beans used to make this chocolate come from a one and only plantation.
The soil gives cocoa a very typical aromatic note of composition. The fermentative aromatic note, which cannot be controlled in the case of a blended chocolate, plays an essential part in the final taste of a plantation chocolate.
Fermentation depends indeed on each planter’s specific know-how, which enhances the cocoa origin taste. This creates a unique and very typical taste.