Terroir is a French agricultural term, generally thought to mean ‘soil’ or ‘land’, but soil is only part of the story. A well-used term in the wine world, it is equally useful when describing fine chocolate. When we talk about terroir we are referring to the wider ecosystem of a location including its geology, biology and the agricultural practices used to produce the grapes or cacao. For cacao, this includes the harvesting and collection, fermentation and drying processes.
Terroir was the focus of a recent Louth Chocolate Tasters session where we began to learn about the role of microbiology and environment in the development of flavour in chocolate. It would take intense analysis to discover the exact origins of flavours in every bar, which is why the word terroir is so useful to us when we understand how the farming environment and practices can have an impact on flavour development. And what better way to learn than through a series of taste comparisons focusing on location, fermentation and drying methods.
Cacao Plantations: ‘Logical Green Anarchy’
If we could all visit a cacao plantation, we would immediately begin to understand the complexities of the term terroir. For me, the word ‘plantation’ summons up visions of large, planted areas with regimental straight lines. It was reading Maricel Presilla’s description in ‘The New Taste of Chocolate’ that really brought it home to me. Maricel describes, “…a jumbled community of trees, vines and other growth shrouded in the sweltering green chiaroscuro of the South American Lowlands…the hum of insects and crackle of dead leaves underfoot…like something you would expect in a Jurassic jungle.” Or, quite simply, “logical green anarchy”. (Prescilla 2009) It is a managed environment but still so intensely natural.
Location Comparison: Piura Peru vs Cusco Peru
For our location comparison, we sampled two bars by Peruvian makers Maraná who have sought out what they consider to be the finest examples of beans from particular regions of Peru. We chose the 50% Piura dark milk from the Alto Piura valley made with ‘Blanco’ beans, and the 50% Cusco from the fertile valleys of Quillabamba using the native ‘Chuncho’ beans.
The Piura bar delivered a gentle aroma of yellow fruit, caramel and cream with a slow event melt and a thick and creamy mouthfeel. There were mentions of cream and butterscotch progressing to honey and then deep molasses on the finish. In comparison, the Cusco bar had a sharper, nuttier aroma with a quicker melt and a smoother mouthfeel. There were butterscotch notes mentioned again, but this time more like banoffee pie. There was a definite sweetness with hints of nuts and dried fruits. This wasn’t about preference – they each have their own distinct regional character but the Cusco bar was on this occasion judged to have more complexity and intensity of flavour.
Fermentation Process: A Pulp Fiction.
I recently attended a course given by Dr Zoi Papalexandratou of Zoto, a recognised expert in fermentation to learn more about the intricacies of the microbiological and chemical processes involved. To cut a very complex story short: once the pod is opened, the sweet, white pulp surrounding the beans comes into contact with yeasts and bacteria which turn the sugars into alcohol. The introduction of oxygen turns the alcohol into acetic acid that penetrates the bean and, along with the increased temperature, kills the embryo inside. The enzymes within the bean then stimulate the breakdown of cells to create the all-important flavour precursors. The speed and the length of fermentation are key factors in the determination of flavours.
Fermentation Comparison 1: Double Turned vs Triple Turned
Makers are now beginning to give more detail about fermentation regimes on their packaging but direct comparisons are still difficult to come by. Friis Holm’s experiments in fermentation have however proved irresistible to fine chocolate enthusiasts, providing an excellent illustration of the link between fermentation practices and final flavour. His Nicaraguan Chuno 70% is produced in both a double turned and triple turned version with the only difference being the number of turns given to the beans during fermentation; the extra turn simply introducing more oxygen into the process. All other variants in the fermentation and drying are held constant.
In the double turned bar we found notes of burnt sugar and spice on the aroma, a pleasingly swift melt and a smooth, creamy but cool mouthfeel. The flavours discovered were spices, apricots, a hint of ‘something a little green and vegetal’ that we struggled to pin down, and a little astringency and walnut notes on the finish.
The triple turned was found to have ‘more aggressive’ flavours but was not as ‘punchy’ as the double turned. In comparison, the melt was slower and warmer with more earthy and wood notes, and hints of black olives rather than the fresh, green notes. The aftertaste was also judged as shorter and less pronounced.
The preference was overwhelmingly for the double turned.
Fermentation Comparison 2: Short vs Standard
The second comparison was between a Rugoso 70% with a standard fermentation time and a shorter fermentation described as ‘bad’ on the firmly held assumption that it if the fermentation time is too short, there is insufficient time for the full development of the flavour precursors.
Unfortunately, due to a postal mishap, the standard Friis Holm bar didn’t arrive, leaving us to compare the short or ‘bad’ fermentation with a Rugoso 75% from Zoto in Belgium which, although not a direct comparison, is made with a standard fermentation and drying protocol. Holm’s shorter fermentation delivered aromas of yellow fruits and currants, with a cool and creamy mouthfeel. Notes of bananas, citrus, currants and sweet, malty biscuits in the flavours were interspersed with a struggle between its creaminess and astringency.
The Zoto bar was found to have an altogether more chocolatey aroma, still with hints of sweet fruit. The flavours developed more slowly, with bananas, strawberries and cocoa. The astringency was there but more balanced. This bar may have revealed its character more slowly but interestingly the overall preference from the group was for the ‘brightness’ of the first bar.
Drying: The Story Continues
When fermentation is complete, the beans are laid out to dry, usually naturally in the sun. They are turned and mixed to encourage aeration, to prevent mould and the development of off note flavours. By the end of the process the beans are dark brown, hard, dry and with all their flavour precursors in place, ready for the makers to express the flavours through bean-to-bar process.
Drying Comparison: Sun vs Smoke
To illustrate the importance of drying we chose bars from Papua Indonesia and the neighbouring Papua New Guinea where, traditionally, beans are dried over fire. In this case, only the second bar – Soma Black Science Papua New Guinea 70% – uses beans dried by wood fires, so we were fully expecting to taste the smokiness
First, we tried the unsmoked bar: Original Beans Papua Kerafat 68% which, for some, delivered a slow, balanced melt and an indulgently, creamy mouthfeel with subtle caramel, apple and ‘tomato plant’ green notes. Very different from the customary smoky Papua New Guinea experience. But the second bar, which was chosen for its promise of ‘fragrant wood smoke’ (Cocoa Runners description), didn’t deliver on this occasion. Instead we found earthy notes, citrus sweet berries and liquorice with only the slightest suggestion of charcoal; the bonfire haze of wood smoke had evidently long since departed.
Despite the lack of smoke in the final bar, tackling the term terroir made for another fascinating LOUTH Chocolate Tasters session.
References: Prescilla, M. (2009) The New Taste of Chocolate, New York, Ten Speed Press, Pg. 95