We tried 10 single-origin bars from four top-notch bean-to-bar chocolate makers—here’s how they stacked up.
August 01, 2017
Tasting single-origin chocolate is an engaging, sensory-driven experience. Made with cocoa beans sourced from a specific country, plantation, or small family-owned farm, single-origin bars are full of distinctive flavors. Due to factors such as terroir (soil, climate, rainfall, and altitude) and manufacturing methods, the differences between these bars can vary greatly. This special type of chocolate is rising in popularity, and whether you’re a newbie or experienced sampler, our handy tasting guide will help you find the perfect bar for your preferences.
Our taste test starts with 10 single-origin bars from four reputable small-batch chocolate makers across the country: Askinosie Chocolate, Xocolatl Small Batch Chocolate, Dandelion Chocolate, and Taza Chocolate. Our sampling covers as much of the cocoa bean producing world as possible, from Central America to South America, across the Atlantic to Africa, and lastly to the South Pacific islands. All of the bars we tried were dark chocolate made with 70% cacao or more, with the most intense being 87%.
For each bar, we considered several factors:
Xocolatl Small Batch Chocolate (Atlanta)
Peru: San Martin de Pangoa
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