Chocolate made from Forastero cocoa

The forastero ("the stranger") got its name from the natives of South America to distinguish it from their own cocoa, the criollo . The Forastero is robust and much more productive than the Criollo, which is why it was imported from its country of origin, Africa.

However, its taste is less intense and often sour and bitter. It lacks abundance and diversity. Forastero cocoa is best suited for plantation cultivation. In Africa it mainly grows in monoculture and is exported from there to Europe to be mixed with lots of sugar and milk powder, often used as supermarket chocolate.

In some good plantations (e.g. Africa, on Madagascar) the cocoa is taken care of; it grows in shelter together with other trees (e.g. mango) or pepper, which gives it a particularly fruity taste. Definitely try it.