Chocolate is of course made from cocoa, and cocoa is a natural fruit grown on the theobroma cacao tree. As a natural fruit, cocoa possesses over 500 different flavour variations influenced by many things including:
- Climatic conditions
- Plantation management
- Watering cycles
- Soil type
The final chocolate flavour is also influenced by many other factors including:
- Handling times
- Fermentation techniques, timing and cultures
- Drying times and climatic conditions
- Roasting technique, temperature and duration
Since Daintree Estates started, they have always planned to exhibit the natural seasonal variations of cocoa through our chocolate. If you tasted the Dark 70% Australian Origin chocolate last year, then you’re in for a treat, because the latest batch uses a blend of 2012 Early Harvest cocoa beans from 4 of our Daintree region Cocoa Estates. That means that with the same cocoa content and recipe, the flavour is slightly different. One chocolate tasting professional told us they noticed ‘a lingering undercurrent of blueberries in the finish at the back of the palate’.
Once you’ve tasted it, we’d love to hear how you describe it.