The Criollo cocoa represents only 0.001% of all the cocoa harvested in the world.
It is absolutely the most naturally round of cocoa varieties, and Gianluca Franzoni was capable of recovering it by believing in its fineness and, first and foremost, in the possibility of growing it in spite of its notorious low yield, of its weakness and its low resistance to diseases. The delicate conditions of this cocoa variety are due to its pureness. As the Criollo has never been mixed, it has suffered less modifications throughout the years. This has caused a strong genetic erosion and sensitivity to the elements, which require patient recovery and care. A delicate plant with precious aromatic qualities: notes of dried fruit, a fragrance of bread, jam and cream. Its fruit is characterised by an extremely low content of anthocyanin pigments, which means it is devoid of astringent notes.

For more about the tasting profile of Criollo click on the chart on the far right.  This is a fantastic guide as to what you should look for when you are tasting craft chocolate!

How To Taste Chocolate

This is a Wine Spectator Video so it will open in another tab.  If you want to get a feel for the beauty of Bean to Bar Chocolate this is a great primer.  The gentlemen in the video have a wonderful feel for the subject, express themselves well  and you will enjoy listening to their their banter.
Just click here or on the image.