This 33% Colombian chocolate has an enticing sweetness to it; with pleasant notes of vanilla, caramel cream, and sugarloaf that linger on your palate. Part of our single origin chocolate range; this milk chocolate’s cocoa beans are sourced directly from Colombia.
Our 43% Venezuelan single origin is a dark milk chocolate, with strong flavours of caramel, hazelnuts and butter, with the impression of roasted cocoa, and a clear vanilla aroma.
Our Peruvian 64% has a slightly acidic cocoa taste, soft notes of raisins and dried figs, with fruity tones lingering towards the finish.
Our Colombian 65% is an exotic chocolate with a mild aroma and the fruity, floral and acid notes you associate to fruits of the forest.
Our 71% Dark Single Origin expresses the special floral, earthy and acidic cocoa flavours of the Nacional cocoa bean (native to Ecuador), and is dark, rich and sultry.
This strong, dark and earthy chocolate is a special chocolate, with smoked cocoa flavours and a subtle acidity, best enjoyed little by little.
‘Single origin’ is cacao, or cocoa beans grown in a particular geographical area; and like a good quality coffee or fine wine, the flavour of the chocolate is determined by the characteristics of the soil, climate and other geographical elements of where it’s grown.
Our single origin chocolate bars are predominantly from South America, as this is the area in the world where the exquisite aroma and flavours classified as Fino De Aroma are most widely found; as only 8% of the world’s cocoa is distinguished by this classification.
Single origin chocolate bars are more often found to be dark chocolates, as the addition of milk can potentially diminish the flavour of the cocoa beans; so it is with this range you will be able to taste the different cocoa solids. We have included a milk, and also a darker milk chocolate, which are definitely worth exploring; our particular favourite is the Milk Colombian – but you need to see what you think!
When we’re talking cocoa percentages and cocoa solids, we felt we needed to introduce a heavy weight 80% into the range, and due to our investment into a Ugandan community, and after visiting a Ugandan cocoa farm, we chose a bar to bring some diversity to our predominantly South American bias. We have found that there is a lingering acidic taste with the Ugandan beans, and it works well with the higher cocoa percentages.
In any bar of chocolate, there are several key ingredients to make milk chocolate, dark chocolate and white chocolate: cocoa mass, cocoa butter, sugar, vanilla, anc the addition of milk for the white and milk chocolates.
The cocoa solids or percentage indicates how much of the final ingredient is cocoa mass or cocoa butter, added together. An 80% cocoa solids bar is made up of 80% cocoa mass and cocoa butter and then the remaining 20% will be the sugar, vanilla and soya lecithin.
A 61% cocoa solids chocolate bar, means 61% is cocoa mass and cocoa butter; the remaining 39% sugar, vanilla, and soya lecithin. So in a nutshell, the higher the cocoa solid percentages, the lower the amount of sugar in the chocolate.
In a milk chocolate, milk would also be listed as a percentage, but the cocoa solids are still listed as the lead ingredient, with the milk powders, sugars, vanilla and soya lecithin making up the other ingredients.
The general thinking is that the higher the cocoa percentage, the better quality the chocolate is; and it will certainly be more expensive due to the higher cost of the ingredients (as the cocoa is expensive). However, does this mean it’s a better quality? Not really.
The reason being is the flavour of a single origin chocolate bar is determined in part by the type of cocoa bean used, how it was fermented once separated from the pod, and then the roasting process which it undertook.
The final process to have an effect on the chocolate bar you buy is the conching process, which is where the finished chocolate with all the additional ingredients of sugar, milk, vanilla etc is stirred over a period of up to several days, and this is what ensures the mouth feel you experience when you enjoy a bar of chocolate. Is it smooth on your tongue, or does it leave a gritty feel? These sensations are all down to the conching process.
So there you have it; single origin chocolate bars in a nutshell. If you are not usually one to try single origin dark chocolate, I would suggest you start off at the lighter end of the percentages, and try our Colombian 65%, working your way upto the 80% Ugandan.
It’s definitely worth popping our 33% Colombian milk in your basket though, as it really is delicious.