GRADER METHOD

COCOA QUALITY ANALYSIS

Chloe Doutre Roussel was hired as a consultant to develop the laboratory and train our staff in quality analysis.

Each batch 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 cacao from each lot and prepare a technical sheet with the sample's organoleptic characteristics.

COCOA QUALITY ANALYSIS

  • Moisture percentage.
  • Aromatic profile (Olfactory).
  • Average size and weight.
  • External defects.
  • Cutting test: moldy/germinated/infested.
  • Different levels of fermentation (%).
  • Percentage of Criollo almonds.

CUTTING ANALYSIS

A uniform sample of the cocoa beans is taken and the almonds are cut in half lengthwise. This procedure is performed using a guillotine or scalpel, revealing the inner surface.

This process is performed to examine the following characteristics:

  • Fermented Beans.
  • Criollo Beans.
  • Violet Beans.
  • Slate Beans.
  • Defective Beans (Mold/Infested/Fungus/Germinated).
Evaluation Method 1

ORGANOLEPTIC ANALYSIS - RAW GROUND ALMONDS

We follow the FCCI protocol and form for preparing and then analyzing the aromas and flavor of raw cacao beans: Forty-five (45) seconds in the popcorn machine (vertically shaking). Ten (10) seconds in the coffee grinder (constantly shaking).

Each member of our sensory analysis team tastes the freshly ground raw cacao and individually fills out an FCCI form.

The team tastes this cacao again with a small amount of sugar to highlight some details in the aromas (the preparation should aim for: 75% cacao / 25% sugar). The results are shared and discussed within the team, and a unique consensus form is developed for each batch number.

These results are shared with the teams at the post-harvest facilities to define any necessary modifications to the fermentation/drying/storage process for future batches.

Evaluation Method 2Evaluation Method 3Evaluation Method 4

ORGANOLEPTIC ANALYSIS - LIQUOR AND CHOCOLATE

Our laboratory is fully equipped to allow the production of batches of two (2) to three (3) kilograms of cocoa liquor and chocolate.

The FCCI form, modified with characteristics for the analysis specific organoleptic characteristics of liqueur and chocolate.

However, liqueur and chocolate are only developed for specialty cocoas or at the customer's request. They are not systematic, as roasting strongly influences the cocoa's aromatic profile, and companies usually have their own specific roasting parameters and equipment.

Evaluation Method 5Evaluation Method 6Evaluation Method 7
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