Thailand is hot and humid. It's not the kind of heat you usually associate with chocolate, but Thailand has actually been growing cocoa, the raw material for chocolate, for over a century. In recent years, the fruit has emerged in southern and northern Thailand as a potentially important source of income for smallholder farmers.
The History of Cocoa in Thailand
There isn't much comprehensive information on the history of the cocoa tree in Thailand, but local farmers, researchers, and manufacturers all seem to agree that the country began cultivating cocoa in the early 20th century. The crop was introduced to Asia via the Spanish territory of the Philippines in the late 17th century.
From there, it spread to Indonesia, India, and Malaysia over the next 200 years, with most of the cocoa being of the forastero variety . There are cocoa trees grown in almost every tropical country in Asia, and Thailand has refused to be an exception.
The majority of Thai cocoa is grown in the Chumphon region in the south, as well as in the Chiang Mai region in the north. This is still a secondary objective for Thai farmers , with cocoa profits being a sort of "supplemental" seasonal income rather than a primary objective. Fine flavor is optional.
Yet researchers from both regions have taken the initiative to cultivate quality cocoa in Thailand, hopefully on a much larger scale than currently cultivated. This project is still under construction, but demand for a quality local product is growing.
At last count, the Kingdom produces several hundred tonnes of cocoa a year, a paltry sum compared to the hundreds of thousands of tonnes produced in neighbouring Malaysia and Indonesia.
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Chocolate Tasting
There are actually three types of chocolate worth exploring in Thailand and beyond. We have "premium" chocolate imported from Europe, North America, and Japan, which is great if you're in a hurry and looking for something recognizable.
Then there are the few places dotted around Thailand where you can visit a cocoa farm and try Thai cocoa , and possibly local chocolate, cocoa powder, or even raw cocoa beans.
Finally, there are the value-added chocolatiers , the artisans who transform their local fruits into tasty and gourmet chocolate (milk chocolate, white chocolate, dark chocolate, praline chocolate with dried fruits such as hazelnut or cashew nut)
Western-style stores
The major chocolatiers are largely concentrated in the country's capital, and are imported from France, Belgium, and Switzerland. A few chocolatiers are based in the United States or Japan, but the appeal of these "gourmet" or "premium" chocolates comes largely from the fact that they are European.
Unfortunately, and until now rightly so, chocolate made in Thailand has enjoyed a less than enviable reputation. Other Western chocolate imports into Thailand range from a delicious chocolate buffet to Cadbury and Mars chocolate bars. The flavors are basic and the recipes are too high in fat (palm oil, sugar, artificial flavors, soy lecithin).
Try Thai cocoa
Despite the small but growing community of cocoa farmers and chocolate makers in Thailand, there are still a few places where you can learn about cocoa farming . By visiting a cocoa farm , you can experience the chocolate-making process from bean to bar . If you're lucky, you can also taste fresh cocoa pulp and see the beans fermenting in the shade on the farms themselves. You can learn about cocoa fiber and nutrients (fat, carbohydrates, magnesium, cholesterol).
Some chocolatiers grow their own cocoa on their own farms throughout Thailand, so it's worth checking directly with these producing chocolatiers to see if they might be able to host a tour. To book a cocoa tour or to visit one of the cocoa farms, contact the respective operators and inquire about rates and availability.
Homemade Thai chocolate
There are currently artisan chocolatiers who use Thai cocoa to make their chocolate, as well as manufacturers who import cocoa to make chocolate. Their recipes are more gourmet and tasty because their ingredients are local and fresh , a delicious blend of taste and flavor that only a cook or pastry chef masters (lemon, ginger, cinnamon, chili, coconut, cereals, tea, honey) with original Asian flavors for Europeans.
These manufacturers focus on two cities: Chiang Mai and Bangkok. Cocoa is still sourced from all over Thailand and around the world, but these two cities have become the hubs of Thailand's gourmet chocolate market .
Currently, nine other young chocolatiers are producing chocolate in Thailand from Thai cocoa beans , but I suspect there will be even more soon. Finding them isn't easy, as they don't have permanent shops. In contrast, other Bangkok- based chocolate producers and manufacturers are using imported cocoa to make sugar-free, gluten-free, or even vegan Thai chocolate .
Some of them specialize in the artisanal production of low-calorie chocolate truffles filled with banana, strawberry, pineapple, coconut
Another chocolate shop specializes in creamy and delicious spread with or without chocolate chips , caramel pieces, crunchy pieces of red fruit but always low in calories.
Hope for the future
Cocoa has a relatively short history in Thailand, so most of the chocolate culture there is of European origin. Some even comes from Japan and Mexico. Most Thai chocolate is imported and of poor quality, although 2018 saw a huge shift in this paradigm.
With more than a dozen chocolatiers now operating, Thailand's chocolate culture is undoubtedly booming. The opening of new bakeries in Bangkok is testament to the popularity of moist, gooey Thai chocolate cakes made with locally sourced and sustainable ingredients in classic brownies, cookies, muffins, and cupcakes.
If you have any questions, please feel free to ask them in the comments box below.
Have you ever tried the cocoa in Thai chocolate?
