YOUR CHOCOLATE TASTING

Each chocolate in your box is made with only two ingredients: cocoa beans & organic cane sugar. That's it.

The only difference between them is the cacao.

We make pure chocolate completely from scratch using the world’s finest cocoa beans.

Prepare for bold flavours from naturally fruity cacao and a delicate steam roasting process.

You might taste lots of fruits and flavours, but we can assure you, nothing is added! All the flavour is coming from incredible cacao, grown and harvested by expert farmers around the world.

BEFORE YOUR TASTING

Cleanse your palate. A glass of water, bread, or unsalted crackers work great. Reset after each chocolate with a sip of warm water.

CHOCOLATE TASTING GUIDE

  • Red fruits galore! A bold cacao packed full of fruitiness and a raspberry tang.

    Kokoa Kamili in Tanzania buys cacao from over 4500 local farmers, paying them the highest rates in all of Tanzania.

    They focus on the fermentation, one of the most critical aspects in the chocolate making process.

  • Mild, creamy, and complex with a long finish.

    The Anamalai Farm grows cacao amongst coconut and nutmeg, with a focus on regenerative agriculture. It is located near Pollachi, a region famous for its coconuts.

  • Deep, and spicy with notes of “purple”!

    The cacao comes from the northern branch of the Mekong Delta in Vietnam — an extremely fertile tropical region.

    The cacao is gathered through fermenter groups, coordinated by local Vietnamese chocolate company, Marou.

HOW TO TASTE CHOCOLATE

  • 1. LOOK

    Is it shiny? Any colours/hues?

  • 2. LISTEN

    Break a piece off. A good 'snap' means a well crafted and well tempered chocolate.

  • 3. SMELL

    Lightly melt a piece in between your fingers to release the aromas.

  • 4. TASTE

    Bite the chocolate just enough to break it down, then let it melt and coat your palate.

  • 5. OBSERVE (AND ENJOY)

    Note what flavours you taste and how they may develop over time.

There’s no right or wrong way to taste chocolate. As long as you enjoy it, then that’s great!

However, these are some steps we can take to fully appreciate the nuances of this magical food.

Real chocolate has over 600 different unique flavour compounds — more than coffee or wine!

A BRIEF HISTORY OF CHOCOLATE

In Mesoamerica, cocoa beans were highly valued and used as currency, ritual offerings, beverages, and food flavourings — often consumed before battle for the energizing properties.

Cacao was treated differently depending on their variety and ripeness.

European conquistadors brought cacao back to Europe from the Amazon basin, and adapted the flavours to the European palate with more milk, less chills.

However, when the industrial revolution took hold, they were able to grind the cacao into a smooth paste for the first time, and at a scale large enough to start bringing prices down.

These factories started looking for consistency and profits, and as a result, blended different varieties of beans and heavily roasted them to wash out their flavour nuances.

Of course, adding cheap additives like milk powder and sugar helped too. Similar to instant coffee vs a coffee from a specialty cafe.

We go back to basics and make chocolate with pure cacao and organic cane sugar.

TREAT YOURSELF

An exclusive discount just for chocolate tasters.

Use Code: PURECHOCOLATE at checkout for 10% off your entire online purchase at Chachalate.

Or click the link below:

SHOP CHOCOLATE
Ingredients:
Tanzania Pure: Cocoa Nibs*, Cane Sugar*
India Pure: Cocoa Nibs, Cane Sugar*
Vietnam Pure: Cocoa Nibs, Cane Sugar*
*Organic
All chocolate is made without the addition of dairy.
Made in a facility that processes nuts and coconut.