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Fine chocolate bar discussion

cupuacu

cupuacu
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5:59 pm
August 11, 2008

chocolatero

london
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posts 155

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Has anyone tried chocolate made with beans from Cupuacu or cacao grandiflora (instead of Theobroma)?

8:51 pm
August 15, 2008

Domenico

Budapest, Hungary
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posts 81

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Just the fruit itself (Theobroma grandiflorum) which is delicious. Interestingly its taste is quite different from cocoa fruit’s. There is one Japanese corp., Asahi, who literally put their hands on all the rights of the use of the term cupulate and even the name cupuacu has been branded… They control the largest part of demand-you might also well know that large amounts of cupuacu beans are mostly exported to Japan.
But I would be delighted if you started to use cupuacu liquor, too. Plus it’s also well into the wellness-health food market.

10:46 am
August 18, 2008

chocolatero

london
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posts 155

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i can definitively get it and process it
My worry is taste is very odd and customers may not like it
at all + butter behaves very differently from cocoa butter, much
softer so different mouthfeel and melting properties.

have you ever tasted it as a “chocolate” bar and did it taste nice?
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