Description
A rich and flavorful product made from a single cacao pod, fermented, roasted, and ground into a fine paste.
Technical
The production of single-origin dark chocolate bars involves fermentation, which breaks down complex compounds and develops flavor, followed by roasting, grinding, conching, and tempering to create a smooth and glossy finish. The flavor profile is influenced by the terroir of the cacao pod, including factors such as soil type, climate, and altitude.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
richfruityfloralearthywoodynuttyspicy
Wine Analogy
Similar to a bold Cabernet Sauvignon with notes of dark fruit and oak
Coffee Analogy