Ricardo Goenaga, Heber Irizarry & Brian Irish (2009) TARS Series of Cacao Germplasm Selections. HORTSCIENCE 44(3): 826-827
| Clone name | Description | Notes |
|---|---|---|
| TARS 1 | A very complex nut character comes through, more like chestnuts roasting with a blend of some hazelnut skins | Flavor profile of 65% chocolate |
| TARS 14 | Good base chocolate notes with a deep woody source; slight earthy, woodsy, and mushroom notes; overall flavor comes off as quite good, very complex and very dark | Flavor profile of 65% chocolate |
| TARS 15 | Very dark color; early mild astringency with an interesting wood resin/floral note that comes through nicely; the late taste has an aldehyde, frnit character that is quite interesting; the continuing aftertaste of the chocolate is very notable; complex floral/mild fruit note | Flavor profile of 65% chocolate |
| TARS 23 | Rich, smooth chocolate profile up front with lots of deeper, mild dark wood notes; really good overall flavor profile; the aftertaste is really a good chocolate | Flavor profile of 65% chocolate |
| TARS 27 | Smoother flavor profile from the beginning with some very mild floral notes and some mild chocolate cocoa; some mild spice notes along with slight flowers; the color is also a very attractive brown, lighter brown hue | Flavor profile of 65% chocolate |
| TARS 30 | More of a woody late floral taste; astringency comes back at the aftertaste | Flavor profile of 65% chocolate |
| TARS 31 | Interesting fruit tartness along with some astringency and a complex mildly floral with tropical fruit notes | Flavor profile of 65% chocolate |
| TARS 34 | Mild chocolate note with some mild fruit character; more of a fleshy yellow fruit flavor and some mild brightness; acceptable flavor | Flavor profile of 65% chocolate |
| TARS 9 | Gorgeous color; very smooth in flavor profile; very mild chocolate notes up front with low overall bitterness and a distinct nut character that persists; aftertaste has a residual nut/nut skins note; really good chocolate | Flavor profile of 65% chocolate |