An introduction to fine chocolate appreciation and tasting through an introduction to the history of cacao, chocolate production, famous chocolate brands and guidelines for tasting fine dark chocolate.
originflavour notes<br />Africa:<br />Madagascar: Brightacidity. Light citrus flavorsreminiscentof tangerines.<br />Ghana and Côted'Ivoire: Deep, classiccocoaflavors. Lends balance to more complexbeans.<br />São Tomé: Bold, upfront chocolate notes withunderlyingroastedcoffee tones. <br />Mexico and Central America:<br />Mexico: Brightacidity<br />Costa Rica: Fruitywith a balancedcocoaflavor.<br />Panama: Classiccocoaflavorhighlighted by subtlefruit and roasted nut flavors.<br />Asia:<br />Indonesia (Java): Well-balanced. Appealing acidity balanced with clean cocoa flavors. <br />South America:<br />Colombia: Deep cocoaflavorwith moderate fruitiness. Slightly bitter.<br />Ecuador: Known best for theArribabean. Well-balanced floral (jasmine) and fruit notes. Also has herbal tones.<br />Brazil: Brightacidity. Well-balancedcocoaflavors, oftenwithsubtlefruity notes.<br />Venezuela: Complexfruitflavors. Evokesflavorsof ripe red plums and dark cherries. Verywell-balanced.<br />The Caribbean:<br />Dominican Republic (Santo Domingo): Deep earthy flavor. Fragrant tobacco notes. Some beans have delicate red wine and spice notes.<br />Trinidad and Tobago: Complex fruitiness with appealing spiciness such as cinnamon. Very well-balanced.<br />Jamaica: Bright and fruity, with appealing aromas. Complex and well-balanced. Often recalls subtle flavors of pineapples.<br />