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, chocolate has a wide range of flavors, aromas, and textures. Country of origin, processing, terroir, and the chocolate makers roasting skill all have an impact on the flavor profile of craft chocolate.
COLOMBIA – almond butter, nutmeg
ECUADOR – toasted almond, malt
DOMINICAN REPUBLIC – cherry, strawberry, honey
GUATEMALA – citrus, orange peel
BELIZE - pineapple, honey, raisin