For the start of 2024, we invite you to explore the cocoa belt with us. This vast circular tropical zone is home to all varieties of cocoa trees. This concept is explored through the Portuguese chocolate collection Vinte Vinte. With seven origins, chocolatier Pedro Araújo unearths terroirs of excellence in these latitudes that cradle cocoa. But first, let's explore the geography of cocoa!
The Cocoa Belt
The belt refers to a region located between the Tropic of Cancer and the Tropic of Capricorn, that is, between 23.26° N and 23.26° S of the equator (0°). Cocoa can only thrive in this zone because it requires the presence of 3 climatic criteria: constant heat (20 to 35 °C), regular sunlight, and heavy rainfall (+ over 1000 mm, e.g., Switzerland's is 1500 mm). Cocoa trees have many other needs: in addition to a mild climate, they require nutrient-rich soil.
Map from the Swiss Platform for Sustainable Cocoa
In the shade of tall trees
One of the additional conditions for cocoa cultivation is shade! Similar to their original environment in the Amazon rainforests, cocoa (especially aromatic varieties) thrives in the shade of tall trees. While varieties that grow in the sun are now found, these are hybrids (modified by agronomists) designed for intensive cultivation (monoculture) and have little flavor value. The practice of cocoa monoculture is a significant factor in deforestation because it rapidly degrades the land, leading farms to encroach on forests in search of fertile ground. However, ancestral cocoa cultivation practices, such as agroforestry, allow for sustainable cultivation by combining cocoa trees with other trees that provide nutrients and protect the soil. This type of practice is vital for the preservation of tropical forests. At Chocolats du Monde, we have been committed to sustainable cocoa cultivation for over five years. Our selection of chocolates reflects this commitment, with Vinte Vinte being an ideal example.
Porto, excellence in the service of cocoa
Vinte Vinte Chocolatier, or 20-20 in reference to the cocoa belt, is led by Pedro Araújo, a master chocolatier passionate about complex aromas and the history of cocoa. Pedro's approach goes beyond the simple production of excellent chocolate; he aims to ennoble cocoa! Indeed, in his creations, Pedro introduces the lexicon of wine, featuring the concepts of grape variety, grand cru, and terroir. Each of his bars embodies a specific cocoa genetic (criollo, nacional, forastero, etc.) and the agricultural expertise unique to its region of origin. To reinforce this narrative, Vinte Vinte's workshops are located in the heart of the World of Wine (WoW) in Porto and collaborate with wine and port producers.
During our last meeting, Pedro took his exploration of chocolate further by presenting his new creation: chocolate maturation. For over 5 years, he has aged grand cru cocoa from around the world in blocks to release new aromas, which we may one day have the chance to share.
Pedro Martins Araújo, a master chocolatier
Chocolate Museum WOW
If you go to Porto, don't miss visiting the fabulous Chocolate Museum in the cultural district (Vila Nova de Gaia). In addition to the history of cocoa, you can also admire the production of their chocolates and share their passion in this true temple of cocoa.
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