"Criollo can be pinpointed as the original cocoa from which all other varieties have been developed. The Aztecs once traded Criollo fruit as money, and alcoholic beverages were made from fermentations in Central America."
"Criollo cacao is packed with a deliciously rich taste, a bright aroma, and hundreds of antioxidants, but the trees that generate these pods can be sensitively fickle and tough to grow and produce."
"Since it takes around 100 cocoa beans to produce a 100-gram chocolate bar, the common approach to using Criollo is to combine it with other cacao varieties."
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