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CHOCOLATE MARKET – COUNTRY of ORIGIN, FLAVOR PROFILES

CANDY & CONFECTIONERY MARKET: CHOCOLATE BEAN FLAVOR PROFILES

 

COCOA HARVESTING:

The use of flavor beans will increase in the future as chocolate makers begin to produce more upscale products and differentiate their products from standard chocolates. Example of this are: the labeling of the amount of cacao present in each bar, and consumers education about the differences and unique profiles of specific cocoa beans and the subsequent produced chocolate’s flavor.

 

List of unique flavor notes by country (from Berger Chocolate Company).

 

Africa:

—   Madagascar: Bright acidity. Light citrus flavors reminiscent of tangerines.

—   Ghana and Côte d’Ivoire: Deep, classic cocoa flavors. Lends balance to more complex beans.

—   São Tomé: Bold upfront chocolate notes and underlying roasted coffee tones.

 

 

Mexico and Central America:

—   Mexico: Bright acidity.

—   Costa Rica: Fruity undertones with balanced cocoa flavor.

—   Panama: Classic cocoa flavor highlighted by subtle fruit and roasted nut flavors.

 

 

South America:

—   Colombia: Deep cocoa flavor with moderate fruitiness. Slightly bitter.

—   Ecuador: Known for the Arriba bean. Well-balanced floral (jasmine); fruit notes; herbal tones.

—   Brazil: Bright acidity. Well-balanced cocoa flavors with subtle fruity notes.

—   Venezuela: Complex fruit flavors. Flavors of ripe red plums & dark cherries. Very well-balanced.

 

 

The Caribbean:

—   Dominican Republic (a.k.a. Santo Domingo): Deep earthy flavor. Fragrant tobacco notes. Some beans have delicate red   wine and spice notes.

—   Trinidad and Tobago: Complex fruitiness with appealing spiciness (cinnamon). Very well-balanced.

—   Jamaica: Bright & fruity with appealing aromas. Complex & well-balanced. Often recalls subtle flavors of pineapples.

 

 

Asia:

—   Indonesia (also identified on bars as Java): Well-balanced. Appealing acidity balanced with clean cocoa flavors.

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