Sao Tome chocolate
Cacao plantation
Greetings, and welcome to our cocoa plantation in São Tomé, an island renowned for its exceptional cocoa beans that become the essence of fine chocolate around the world. Visiting a cocoa plantation, participants will gain insights into the cocoa plant, Theobroma cacao, which flourishes in the island's warm, moist climate under the protective shade of taller indigenous trees.
Observing the plantation rows, one will notice cocoa trees exhibiting the unique botanical characteristic of cauliflory, with fruits emerging directly from their trunks and primary branches. The cocoa pods display a variety of colours that indicate their maturity and species, ranging from shades of green to deep yellow, with some showing reds and oranges.
The outer shell of these pods is thick and robust, encapsulating numerous cocoa beans surrounded by a sweet, citrus-flavored pulp. This pulp, often a pleasant surprise for the uninitiated, can be tasted when visiting.
Skillful harvesting is imperative to the plant's health and future yields. The plantation workers deftly excise the pods, taking care not to harm the flower cushions that will give rise to subsequent harvests.
Following harvesting, the critical stages of fermentation and drying commence. Fermentation, occurring over a period of days, is a pivotal phase for flavour development within the cocoa beans. Sun drying subsequently curtails moisture content, prepping the beans for sorting, grading, and ultimately, export.
About the cacao tree
The cacao tree is a tropical fruit that originates in Brazil and Central America. Seeds are obtained from the cocoa fruit, which after fermentation are converted into almonds, which in turn are used to make cocoa powder and cocoa butter. These are the basis for making chocolate.
Cocoa grows very well in regions with a hot climate, such as Sao Tome and Principe. The ideal temperature range for growing cocoa is between 23°C and 25°C. Another important factor for the good development of the crop is sufficient rainfall, which must remain at least around 1250 millimeters per year. In addition, the cocoa plantation must receive good sunlight.
In order to ensure the necessary nutrients for the strong growth of the cocoa tree, the soil must have high fertility. Because cacao grows naturally in tropical forests, cacao requires fresh, moist soil that is rich in organic matter.
The first cocoa harvest occurs after the second year of planting. However, the peak of production begins from the fifth year.
Transformation of cacao into chocolate
The mesmerizing journey from cocoa to chocolate begins in the tropical belt where the cocoa trees blossom and bear fruit. Once the cocoa pods have reached their peak ripeness, marked by a vivid change in color and a certain heft in the hand, they are harvested with great care using specialized blades. These pods are then cracked open to reveal the treasured beans enveloped in a sweet pulp.
Fermentation: The Flavor Unfolds
In the fermenting phase, cocoa beans undergo a remarkable transformation. Over several days, the heat and microbial activity within the fermenting piles change the bitter beans into more mellow, flavor-rich kernels. This natural alchemy is critical, setting the foundation for chocolate's complex taste profile.
Drying and Roasting: Developing Depth
Post-fermentation, beans are laid out to dry. The sun's warmth or the gentle breath of mechanical dryers wicks away moisture, readying the beans for the heat of the roastery. It is here, during the roasting process, that the chemistry of the bean truly becomes the chemistry of chocolate, as heat works to coax out rich flavors and the signature chocolaty brown hue.
From Nibs to Liquor: Crafting the Core
The transformation continues as the roasted beans are cracked, and the brittle husks stripped away, leaving behind cocoa nibs. These fragments, the essence of the future chocolate bar, are ground down, the friction and heat melding them into the velvety, potent chocolate liquor that forms the heart of all chocolate products.
Conching: The Refinement Ritual
Next comes the conching stage, where the chocolate liquor is refined with additional cocoa butter and sugar. In some cases, milk powder is added to craft a creamy milk chocolate. This stage, which can take from a few hours to several days, is akin to the kneading of dough, improving the texture and rounding out the flavors, smoothing away any lingering harshness.
Tempering: A Question of Crystal
Before chocolate can take its final form, it must be tempered—a careful process of heating and cooling. This method causes the fats within the chocolate to crystallize in a stable form, ensuring the finished bars have a glossy sheen and satisfying snap.
The Final Pour
The tempered chocolate is poured into molds, assuming the familiar shapes that will delight consumers. As it cools, the chocolate solidifies, capturing within it all the complexity that has developed throughout the process.
The Sweet Conclusion
And so, the chocolate is finally ready to be packaged and presented to the world, each bar a small miracle of transformation, from the humble cocoa bean grown in Sao Tome's rich soils to a crafted delicacy enjoyed globally. This journey of chocolate is not just one of taste but of alchemy, where heat, time, and a little human ingenuity turn a simple bean into a symbol of luxury and pleasure.
free consultation
Hey there! Planning a trip to the beautiful São Tomé and feeling a bit overwhelmed? No worries, we've got just the person to help you out! Meet Guenther Zerber, our friendly São Tomé expert. 🌟
Guenther's here to take the stress out of planning. Whether you've got questions, need some help with your itinerary, or want support while you're on the ground, he's your go-to guy. Just drop him a line and he'll be more than happy to assist you.
Chocolate made in São Tomé
Claudio Corallo is a renowned chocolatier known for producing some of the world's finest chocolate. He has a unique approach to chocolate making that involves overseeing the entire process from the cocoa tree to the finished chocolate bar. Claudio Corallo's plantations are located on the islands of São Tomé and Príncipe, which are part of an African island nation in the Gulf of Guinea known for its rich volcanic soil and ideal cocoa-growing conditions.
Corallo has spent years perfecting the art of chocolate making, focusing on the quality of the beans, the fermentation process, and minimal processing to ensure the chocolate's purity and flavor. His commitment to producing the highest quality chocolate involves using less sugar and avoiding additives like vanilla or soy lecithin, which are common in other chocolate products.
The chocolates produced by Claudio Corallo are highly regarded for their unique flavors, which are a direct reflection of the terroir of the cocoa beans used. The attention to detail and the passion for sustainable and artisanal chocolate production have garnered Claudio Corallo's chocolates a dedicated following among connoisseurs and chocolate lovers worldwide. Those seeking an authentic and rich chocolate experience often turn to Claudio Corallo's creations for their exceptional taste and quality craftsmanship.