Explore bars and bonbons with notes you can actually use: what it tastes like, why it tastes that way, and what to pair it with when you want the flavor to land cleanly.
What’s inside
These profiles are designed for quick, real decisions. Each entry gives you a flavor direction you can trust, pairing ideas that actually work, and the small signals—acidity, roast, texture—that explain why the bar tastes the way it does.
How to read a profile
- Origin is a likelihood, not a promise: fermentation and roast choices can push the same beans in very different directions.
- Percentage predicts intensity more than quality. When comparing styles, keep the percentages close.
- Acidity is brightness and lift. Tannin (often felt as dryness) can read like grip on the finish.
- Roast is a style lever: lighter preserves fruit and florals; darker builds cocoa and brownie notes.
- Texture is both a sensory cue and a production clue (refining, conching, added fats, inclusions).
Start here: a three-bar flight
If you’re building a tasting flight, aim for contrast: one bar that reads bright and fruity, one that leans floral and cocoa-forward, and one that’s deep and roasty. The differences teach your palate faster than repetition ever will.
Try this sequence:
- Madagascar 70% for bright red fruit and citrus lift.
- Ecuador 75% Nacional for rounded cocoa with gentle floral aroma.
- Ghana 70% for classic cocoa depth and roast-friendly structure.
Then read the Chocolate Tasting guide once and repeat the flight a week later. You’ll notice more, faster, because your attention is trained.
All profiles
- Origins: Madagascar 70%, Ecuador 75% Nacional, Peru 68%, Uganda 72%, Ghana 70%
- Styles: Milk 45%, White chocolate, Nib crunch 70%, Sea salt caramel, Bonbon ganache