forastero

There are three kinds of chocolate: forastero, which is used to produce 90 percent of the chocolate consumed; criollo, which is the oldest form of chocolate; and trinitaro, which is a cross of the previous two.

Crimson White RSS 2009

"In Europe, we learn there are three varieties of cocoa— criollo, forastero, trinitario —but I met a professor in São Paulo who told me that in the Amazon they've found already 24,000 different cocoa varieties," he says, emerging from a back room with a box of hand-grenade-sized pods from a plant closely related to cocoa harvested on his journey and a tray of his latest chocolate creation.

Turning Chocolate on Its Head Paul Ames 2011

They appear rather dull to me and the setting is just weird. el forastero 7:40 pm on June 26, 2008 | # | Reply

MAYBE THIS IS WHERE PETA GOT THE IDEA » Sociological Images 2008

In Trinidad and the majority of other cacao-producing areas, where the forastero variety predominates, from five to nine days are required.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

The forastero variety includes many sub-varieties, the kind most distinct from the criollo having pods, the walls of which are thick and woody, the surface smooth, the furrows indistinct, and the shape globular.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

The _forastero_ ( "foreign") pod is long and regular in shape, deeply furrowed, and generally of a rough surface.

The Food of the Gods A Popular Account of Cocoa Brandon Head

With white (criollo) beans this change is sufficiently advanced in two days, but with purple (forastero) beans it may take seven days.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

The criollo yields the finest and rarest kind of cacao, but as sometimes happens with refined types in nature, it is a rather delicate tree, especially liable to canker and bark diseases, and this accounts for the predominance of the forastero in the cacao plantations of the world.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

Personally I believe it would be possible to find pods varying by almost imperceptible gradations from the finest, purest, criollo to the lowest form of forastero (namely, calabacillo).

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp

Interesting results have been obtained by Hart and others by grafting the fine but tender criollo on to the hardy forastero, but until yesterday the practice had not been tried on a large scale.

Cocoa and Chocolate Their History from Plantation to Consumer Arthur William Knapp