Episode 3 - Aroma
Aroma is a highly complex notion. The aroma of a cocoa bean depends on countless natural factors: variety, terroir, climate, nearby plants, etc. Next, the transformation process plays its part: how are processes such as harvesting, drying, and fermentation handled? But finally - and perhaps most importantly - aroma is a very emotional, personal, and even a cultural experience.
Find out what the experts say.
"The word aroma is very complex, it is as complex as a person."
Ausberto de la Cruz, Cocoa farmer Diamante Alto, Peruvian Amazon
"There is an incredible aromatic range, remarkably subtle. It has this capacity to make you travel."
Jordi Roca, Pastry Chef at El Celler de Can Roca (3 Michelin stars)
“Cocoa is a plant that needs somebody by its side. Because it´s a special plant, it manages to absorb the smell that surrounds it, smells from a friend."
José Ever Delgado, President of CEPROAA, Cajaruro, Peruvian Amazon
Recipe inspired by Aroma
Pastry and ice cream chef
1999: Titel "Meilleur Ouvrier de France" voor ijscrème
2000: Wereldkampioen patisserie
Chocolate owes its merits to nature.
In that spirit, Emmanuel Ryon decided to
pair single origin Mexique chocolate with products
from the surrounding Mexican terroir. Still, his creation
has chocolate at the heart, just like the cocoa tree is
at the heart of the plantation.