![]() Nugali was founded in April 2004, in response to recognising a gap in the market for high quality Brazilian chocolate products. We wanted to produce the first Brazilian single-origin chocolate, and try to prove that gourmet chocolate could also be made in Brazil. They attempted to compensate by adding larger amounts of sugar and, as a result, Brazilian chocolates were regarded as inferior to European chocolates. To disguise these problems Brazilian chocolate manufacturers resorted to a very intense bean roasting, which resulted in a cocoa with high bitterness. For this reason, Brazilian cocoa received unflattering adjectives in international literature, such as ‘hammy’ or ‘with notes of bacon’. Traditionally, the cocoa varieties grown in Brazil – Forastero cocoa – are considered lower quality in terms of aroma and flavour, unlike the praised Criollos and Trinitarios that are grown in the northern countries of South America and in Central America.ĭue to the rainfall in the Brazilian regions where cocoa is mainly cultivated, burning wood to dry the cocoa beans was very common – which usually resulted in imparting cocoa beans with an unpleasant smell of smoke. ![]() Historically, Brazilian cocoa and chocolates have been seen as bulk or commodity products, focused on quantity and price, rather than quality. ![]()
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