Eating dark chocolate is far more than a simple indulgence. It’s a complex sensory experience, filled with diverse tastes, aromas, and textures. From delicate floral notes to a creamy mouthfeel, the best cacao and chocolate offer distinctive flavor profiles. Similar to coffee or wine, cacao and chocolate have a wide range of flavors, aromas, and textures. Country of origin, processing, terroir, and the chocolatier’s roasting skill all have an impact on the flavor profile of fine cacao and chocolate.
COLOMBIA – almond butter, nutmeg
ECUADOR – toasted almond, lemon
DOMINICAN REPUBLIC – cherry, strawberry, honey
GUATEMALA – citrus, orange peel
BELIZE - pineapple, honey, raisin