Porcelana

A genetically pure strain of the Criollo bean from the Andean region of Venezuela, named for the pale, almost white-coloured interior of the beans. It is believed that Porcelana cocoa was grown in the southwestern area of Venezuela as early as Pre-Colombian times. However, Porcelana cacoa is not very resistant to disease and the Mexican and Colombian cacaos of this genetic quality have died out, leaving behind hybrids with inferior organoleptic qualities. It is now one of the rarest beans in the world, and produces some of the finest (and most expensive) chocolate bars in the world. The bars tend to be a reddish-brown in colour.

Flavours vary by producer, but in addition to almonds, Porcelana typically yields cream, strawberries, butter, butterscotch and sometimes bread flavours. Because of the limited supply of beans, only the finest chocolatiers have access and can thus make a Porcelana bar: Domori, Amedei, Valrhona and Pierre Marcolini.