Sensorial and Physical Evaluation of Cocoas (Theobroma Cacao L.) From Different Countries for its Use in Gourmet Chocolate

Abstract

 The genetic origin and the climate conditions of the plantation, where the cocoa is grown, make them develop different sensorial 
qualities that are reproduced in the final product; mainly on the chocolate. Besides these innate sensorial characteristics, 
the postharvest procedure also is influential in the quality sensorial characteristics of the cocoa derivatives. Therefore, both 
physical and sensorial properties must be evaluated in order to guaranties the cocoa quality. To select the best cocoa for this 
purpose it is necessary to evaluate them in their physical and sensorial characteristic using formats to compile the information 
described in the national and international norms and literature. The goal of the research was to design formats to be used for 
the evaluation of cocoas from different world regions in order to select the best cocoa with citrus and fruity sensorial notes to 
elaborate gourmet chocolate. The data have shown that the formats designed  is facilitating data compilation and calculation 
and that the cocoa from Barinas shown the best flavor to be used for the elaboration of a gourmet chocolate.