The dark side about
Cocoa plants grow in certain areas of the planet, between 20°C to the north and south of the equator, areas where there are suitable conditions for their production: abundant rainfall and a high humidity level. Conditions that, however, could, from now to 2050, be thwarted by the expected increasing in the temperature of the globe, equal to 2.1°C, which will destroy the balance of those areas, also having major repercussions on the world of chocolate industry. As a result, the water will be evaporate from the soil and plants faster than the normal; It will be a drying up that couldn’t be rebalanced by the abundant equatorial rains, which will occur less and less.
The properties of cocoa, came from the various phases, from processing to maturing that contributing to the different aromatic notes. Primary fragrances, indicate the aromas of the original cocoa, secondary fragrances, define the aromas that develop during the fermentation, toasting and conching phases. Tertiary aromas are developed by the seasoning phase, that is the rest period of the finished product. But if for the wine primary, secondary and tertiary fragrances are very distinct and almost always identified in the subsequent stages of treatment, for chocolate they are the evolution of one anothers, and they are evaluated in the whole process.