Single-origin chocolate is the same idea as single-origin coffees, teas and wine: the cacao beans have to come from the same place. Using only one type of cacao bean, like only using grapes from Champagne to make champagne (and we're talking real champagne, not Andre's), preserves the flavors and characteristics of that particular variety. Think that's a bunch of chocophilia hoopla? Consider this: chocolate, with over 600 flavor compounds (red wine has a relatively measly 200), is one the most complex flavors out there. So if you buy into the idea that the tastes of beer and wine are affected by where their components are grown, chocolate really shouldn't seem like such a stretch!
For its unique texture (slightly rough and grainy), and magnificent flavor (always robust regardless of the variety), Taza chocolate has long been one of my favorite brands. So I was super excited to receive this Bolivian bar as a birthday gift. This is my first foray into single-origin chocolate, and while I'm sure there's a lot of literature out there on the matter, I wanted to get my own impression of Bolivian chocolate first. If I had to sum up my impression of Bolivian chocolate in one word, that word would be "unexpected." I don't know if this is typical of Bolivian chocolate or not, but this particular bar tastes like apple pie. Maybe this came to mind because, like apple pie, it combines sweetness with nuttiness. Even so, I specifically tasted apples, and although it is common for chocolate to have berry or even citrus notes, this is my first experience with an apple-flavored bar. The overall character is rich and earthy, yet surprisingly sweet at the same time. This was even more surprising than the apple flavor. Typically darker bars have a subtle sweetness in between layers of more bitter flavors, but this bar had a sweetness that was strong (though not overpowering), and forward like when you drink sweet tea and you taste the sugar first. The aftertaste is subtle and grassy. It's like apple pie followed by a muddy cup of percolated espresso followed by a fresh basil leaf. In a word, delish.
It's hard to say whether or not these characteristics represent Bolivian chocolate in general. I tried researching for a flavor profile, but all I came up with was some speculative information on a rare strain of wild cacao. Either way, it's made me curious to try more. As always, thanks for reading! Strawberry kisses :*:*:*