Making good tasting chocolate needs good tasting cacao. There is no recognised technical definition of fine cacao, but The International Institute of Chocolate and Cacao Tasting defines fine cacao and fine chocolate through their taste, with the below criteria.
Definition
Fine cacao is capable of being transformed into fine chocolate with the following qualities:
• Has complexity and richness
• Has varied or distinctive flavour notes that are in harmony and balance
• Has a lingering and clean aftertaste
• Is free of defects that hijack the sensory experience
Some examples of these defects include:
• Presence of mold
• Over or under fermentation
• External contamination
• Undesirable notes
Fine chocolate can only be made from fine cacao!