Explainer - Craft chocolate, cocoa varieties and flavour profiles
Posted by R Medd on 24th Aug 2026
Cocoa varieties explained
The three main varieties of cocoa are Forastero, Criollo and Trinitario. Forastero is 80–90 per cent of world production. The Criollo variety is rare and considered a delicacy. However, its plantations are low-yielding and disease-prone. Venezuela is one of the largest producers of Criollo cocoa. Trinitario, a Criollo and Forastero hybrid is higher in quality than Forastero has higher yields, and is less susceptible to disease. Most of the world’s cocoa is grown in West Africa by subsistence farmers. Learn more in our Basics of cocoa blog
Craft chocolate explained
Craft chocolate, often designated as "bean-to-bar", refers to small-batch chocolate making where the maker directly controls every stage of processing, prioritizing the intrinsic, terroir-driven flavor profile of specific cocoa beans rather than achieving industrial consistency through heavy processing.
"Single Origin" chocolate explained
“Single origin” indicates the beans are grown in one specific area, estate or farm. The beans have a distinctive flavor showcasing the uniqueness of that location. The microclimate of soil, topography and weather sculpt the flavors of that specific batch of beans. Single origin chocolate is 70% cocoa (nibs and cocoa butter) and 30% sugar.
Charley's Craft chocolate varieties
At Charley's Mt Edna plantation in Mission Beach, Far North Queensland, the primary cocoa variety cultivated is Trinitario. Trinitario is a natural hybrid of the Criollo and Forastero varieties. It combines the robust hardiness, disease resistance, and high yield potential of Forastero with the delicate, fine-flavour profile of Criollo. This variety is well-suited to the wet tropical climate and distinct seasonal variations of Far North Queensland.
Australian cocoa growing relies heavily on high yielding hybrid selections originally developed for North Queensland's conditions (using selected PNG/Pacific hybrid lines and clones developed at the South Johnstone Research Facility and Centre for Wet tropics).
Terroir & Flavour Profile research - fermentation matters
New research conducted by UQ in conjuction with Charleys and others, shows about half of the flavour in a bar of Australian chocolate is influenced by where the cocoa was fermented. The fermentation location impacts the flavour more than the cocoa plant itself, the research has found. Read the ABC artcile at https://www.abc.net.au/news/2026-08-14/australian-cocoa-and-chocolate-flavour-comes-from-fermentation/107029174
Charley's "Tree to Bar"
This is the growing of cocoa and making of chocolate in one location. It’s equivalent to ‘paddock to plate’. Charley’s Mount Edna chocolate is tree to bar. Quite unique.
"Tree to Bar” means that we cultivate the beans, ensuring the highest quality and freshest flavors. Every step, from fermentation to roasting and refining, is done on premise with meticulous care by our passionate team. This enables us to capture the essence of our unique terroir in every bar, creating a chocolate experience unlike any other. This is why we were recognized with the global Cocoa of Excellence awards in 2018 and 2019.
Mt Edna Plantation
Mission Beach is in the wet tropics region of Australia at 17.8 degrees south. The entire coast from the tip of Cape York to as far south as Bowen is subject to cyclones from December to April each year. The modified Tatura trellis system at our Mt Edna plantation protects our unique tree to bar chocolate against cyclones.
Tatura Trellising
"Single Origin" chocolate explained
“Single origin” indicates the beans are grown in one specific area, estate or farm. The beans have a distinctive flavor showcasing the uniqueness of that location. The microclimate of soil, topography and weather sculpt the flavors of that specific batch of beans. Single origin chocolate is 70% cocoa (nibs and cocoa butter) and 30% sugar.
Pods from a local FNQ grower
Our single origin beans come from our FNQ suppliers from Port Douglas to the Tully River Valley. Try our Crocodile Mountain range.
Loading the cocoa pod splitter
Charley's is where tree-to-bar and single-origin come together. We offer a stunning range of chocolates, from the delicate sweetness of our milk chocolate to the intense depth of our 70% dark chocolate. More than a treat, it's an experience. Visit our plantation and see where the story begins.
Shop our full range here