April 29, 2004
I’ve read it now in different places: supposedly it’s no longer just criollo, forastero and trinitario. The genetic groups have been researched and reclassified and now there are ten:
- purús and
How will this change chocolate? How are these different from one another and are the differences significant?
Does anyone know how cacao spread from South and Central America to the rest of the world? Which cacao went where?