Chocolate, something that we all know and that has become a household staple for many. People tend to describe it as Food of the Gods, the ultimate sweet sin or a real mood booster! In the craft chocolate sector we already know that the cocoa horizon is much broader than most of the general public thinks. But what if we told you about cocoa’s exotic, lesser-known cousin, cupuaçu! Have you heard about this mysterious species before?

Let us introduce you to the wonderful world of Theobroma Grandiflorum. A popular delicacy for many Brazilians , but still unknown to most people in the world! In this newsletter we would like to tell you more about this amazing fruit!

Usually we speak of Theobroma Cacao L., the scientific name for the cacao tree given by the Swedish botanist Carl Linnaeus in 1753. Theobroma is a genus of the Malvaceae family. While cacao is the most known species of this family, there are more than 20 species in this family. Theobroma Grandiflorum L. – better known as cupuaçu –  is one of these. Although still relatively unknown, it is a close relative of the cocoa tree and there are many similarities between the two!

Similar to the cocoa tree, cupuaçu is native to the Brazilian Amazon basin in the southern and eastern Pará, covering the areas of the middle Tapajós, Xingu and Guamá, and reaching the northeast of Maranhão in Brazil. It can be found in several South American countries but is most commonly grown in northern Brazil. The Brazilians have even appointed the cupuaçu as their national fruit! The trees need about three years of growth before they start to bear their first fruits. They remain productive for an average of 20 years and can eventually reach a height of about 20 meters. The plant can also grow perfectly in agroforestry systems and, like the cocoa tree, prefers to grow in the shade in a well-drained and non-flooded area.

Cacao is considered a superfood because of the many antioxidants, minerals and vitamins it contains and its cousin cupuaçu certainly shares these same benefits! Cupuaçu may be unknown to a large part of the world, but the indigenous people of the Amazon forest have considered it to be one of their primary food sources for centuries. It is known in this region as “the Pharmacy in a Fruit” and is believed to be one of the most nutritionally beneficial super fruits there is!

Like cocoa, cupuaçu is packed with antioxidants which decreases the risk of chronic diseases like heart disease or diabetes. Taken together with its delicious chocolaty-tropical fruit flavors, South Americans often consider it a healthy breakfast to kickstart your day! In addition, it includes all sorts of essential vitamins such as such as Vitamin A, Vitamins B1 (thiamin), B2 (riboflavin) and B3 (niacin), Vitamin C, and Vitamin E as well as minerals such as calcium, iron, magnesium, potassium, selenium, copper, manganese, phosphorus, and zinc. In general, the main health benefit of cupuaçu is actually to strengthen the body and immune system. But what makes cupuaçu specifically interesting in terms of nutrients is the fact that it contains Phytonutrient Polyphenols which are found in few other fruits. This compound is extremely helpful in the treatment of respiratory illnesses. So all in all, it is difficult to really describe cupuaçu as a sweet “sin” since it is packed with amazing health benefits!

Although cupuaçu is not yet known worldwide, it has many uses and is widely cultivated by farmers in the Amazon forest. The cupuaçu fruit can be used in its entirety for all kinds of applications, including chocolate related products but also a lot of other things. Inside these large heavy oval fruits you can find edible pulp and seeds, just like in cacao pods, which can be used in many different ways.

The seeds can be used in two ways. As with cocoa, the seeds of cupuaçu can go through a kind of post-harvesting process where the seeds are fermented to obtain a chocolate-like paste called “cupulate” or “chocoazú”. All kinds of products can be made from this paste, such as chocolate bars and chocolate drinks. The seeds can also be used to make a kind of nut butter, similar to cocoa butter. The advantage that cupuaçu butter has over cocoa butter is that it has a much higher yield at lower prices with the same velvety texture and sweet subtle aroma.

However, the real reason why cupuaçu is often so sought after is because of the pulp it contains! The pulp can be processed into all kinds of delicacies as well as cosmetic products. Locally, the pulp is already widely consumed both in raw form as well as processed in juices, ice creams, jams and all kinds of desserts. The fruit has a lovely taste of chocolaty and tropical fruity flavor notes such pineapple, banana, melon and pear. This combined with the natural creaminess makes cupuaçu perfect for all kinds of sweet treats! Cupuaçu is also considered a key ingredient in the cosmetics world and can be processed into soap, body butters, lip balms and hair products. Much like cocoa butter, it has a lovely aroma described as a mix of chocolate and pineapple and silky smooth texture with nourishing benefits that are great for skincare.

We are very excited to have the cupuaçu from the Cabruca cooperative in Southern Bahia in our assortment, and trigger some creative chocolate makers to get started with these super-beans.

Obviously we tested-out the beans in our home laboratory. Fortunately, this harder work is rewarded with a delicious, super creamy, light-colored, nutty end result!

We are happy to share with you our findings:

• The cupuaçu is much more difficult to work with than cocoa beans. However, it is definitely worth the effort, because all good things in life take time and effort! The reason is that the skin of the cupuaçu bean is thicker than that of a cocoa bean, so during roasting, cracking and winnowing it becomes a challenge to find the balance in humidity level, and separating the skin from the nibs.

• Cupuaça are 100% light coloured beans, resulting in a very light coloured cupulate. This can be interesting for low sugar, high %, dark-milk, vegan, a special “praliné” or other applications.

• Similar to cacao, roasting has a huge impact on the flavour. We have been playing between 120° and 150°C. At a lower roast you will experience more astringency, while at a higher roast the nutty flavours will be more expressed.

• Flavour potential of Brazilian nuts (not kidding ;-)), tropical fruits, and mineral notes are the most, and a very pleasant long lasting aftertaste.

Do you have more ideas to create delicious products from these beans? Have we triggered you to start experimenting yourself? This tropical Amazonian fruit packed with flavour and health benefits will surely not disappoint! For those who are interested, we have samples available or for those who dare to go all the way,  you can buy the cupuaçu in bags of 35KG! Get your cupuaçu sample by clicking the “contact” button below!