Tasting Around World

Project: tasting chocolate from each cacao growing country

This project started as a thirty day tasting around the world. I learned so much and thoroughly enjoyed the experience as I tasted and journaled the notes from each bar so I've started tasting around the cacao growing belt again. This time I'll start with all 100% bars.

Central America

Mexico | Belize | Guatemala | Honduras | El Salvador | Nicaragua | Costa Rica | Panama





South America

Colombia | Venezuela | Ecuador | Peru | Bolivia | Brazil | Guyana | Suriname | French Guyana


Cuba | Jamaica | Haiti | Dominican Republic | Puerto Rico | Grenada


Sao Tome | Cote d'Ivoire | Ghana | Cameroon | DR Congo | Tanzania | Madagascar


Fresco #232 Madagascar Chocolate 100%

Flavor notes: Bright fruity acidity grounded by earthy chocolate notes. Intense flavors.

The lemony notes in the finish remind me of a light roast coffee brewed in an Aeropress.

Texture is smooth and velvety.

South East Asia & India

India | Vietnam | Malaysia | Philippines | Indonesia



I love it when people connect over chocolate.

I learn and understand more when the process of flavor development is transparent. Love that too.

During the last tasting around the world I happened to complain that I had no bars from Malaysia. Ning-Geng Ong from Chocolate Concierge connected with me online and soon thereafter I had some of his bars.

Three bars, each with a different story and transparency all the way to the bean.

Ning not only takes a role growing the cacao, but also in fermentation. On top of that he does something slightly different. Cold fermentation.

What? Cold fermentation? I'd never heard of cold fermentation or fermenting beans 14-36 days.

Ning explains, "Cold fermentation is employing a cooler fermentation temperature that's closer to wine making than chocolate, in this case slowing and stretching the fermentation out to over a month."

The bars using the same beans with different fermentation provide a beautiful comparison of flavor development.

Ning tells us a bit more about the origin of these two Temuan bars. "Temuan is the name of the native tribe. We assist them through a social impact program, providing free trees, training, n organic fertilizer. I ferment their cocoa and produce a bar that finances the 3x higher buy back program for their wet beans."

Malaysia | Temuan | Cold Fermented Pahang Origin | 36 day cold fermentation | 64%

NOTES: Dried cherry, plum really interesting fun, tropical fruit like lychee and mango, peach, apricot finish and an undertone of floral spices all the way through. WOW!

Malaysia | Temuan | Pahang Origin | 14 day fermentation | 70%

NOTES: Starts with a very quick yeast note that evaporates quickly, honeysuckle, wine like almost cherry brandy note, developing into dry tannins but not bitter with a little more yeast on the finish.

The next bar is partially fermented in oak barrels. Ning says "Damak is a different origin in Malaysia, this estate had won top 50 cocoa of excellence 2017, I also handle the fermentation and drying for this origin bar."

Malaysia | Damak | Pahang Origin | 6 day fermentation, part in oak barrels | 70%

NOTES: Cream, fruity grape, nutty, cashew butter, slightly malty very long finish.


Papua New Guinea | Australia | Solomon Islands | Vanuatu | Fiji

USA - Hawaii