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Bulk quantity of fermented cocoa beans or one of their Asian origin, mixture or combination of bulk quantity of fermented cocoa beans or one of their Asian origin, edible product, method for obtaining the quantity to be Bulk of fermented cocoa beans or one of their Asian derivatives and method for reducing the astringency of a bulk quantity of fermented cocoa beans or one of their derivatives
Bulk quantity of fermented cocoa beans or one of their Asian origin, mixture or combination of bulk quantity of fermented cocoa beans or one of their Asian origin, edible product, method for obtaining the quantity to be Bulk of fermented cocoa beans or one of their Asian derivatives and method for reducing the astringency of a bulk quantity of fermented cocoa beans or one of their derivatives
The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.
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