It’s no secret that chocolate is one of the most widely consumed treats in the world, but you may be surprised to learn that exactly where in the world cacao beans are grown can have a drastic impact on how chocolate tastes. While many people may think of chocolate as a universal flavor, differences in the climate and soil mean that all store-bought chocolates are not created equal.
Some brands heavily process their cacao beans to achieve a uniform flavor, and others produce what is known as single-origin chocolates, meaning all of their beans are from a single location. Single-origin chocolates tend to have unique and nuanced flavors not found in their more processed counterparts. Read on to learn more about how some of the most common growing locations influence the taste of the chocolates they produce.
South America
Cacao beans grown in countries like Ecuador and Peru are known for their distinct fruity, floral flavor that sometimes bears a slightly smoky quality. These chocolates tend to be on the lighter side and have a slightly acidic taste that makes them perfect for pairing with coffee or wine.
Africa
Ghana and Ivory Coast are two of the world’s biggest cocoa producers, and the chocolate grown in this region has a bold and robust flavor, with toasty notes of coffee and caramel. These chocolates tend to be dark and rich, making them a popular choice for baking.
Asia
Cacao grown in Asian countries like Cambodia and the Philippines has a distinct flavor and texture profile due to the hot and humid climate of the region. This chocolate tends to be sweeter with fruity, nutty notes and a smooth texture that pairs well with tropical flavors like coconut or mango.
