Our partners over at Dandelion Chocolate Japan use the same cocoa beans that we do, but not the same roast profiles. For every new origin, the DCJ production team starts from scratch, running test batches and taste tests just like we do until they land on the flavor profile they like best. You might recognize some flavor notes in their bars, but you’ll also notice that those bars are decidedly different from our own. To us, this is one of the most exciting things about working with single origin chocolate: so many different flavors are possible in a single type of bean.
The beans in this bar come from Cahabón in the Alta Verapaz region of Guatemala. They are unusually big, and Kuwa preserved a touch of the brandy like flavors at their core in roasting. We taste juicy fresh grape and torched caramel, with red wine undertones at the finish.
All of our single-origin bars are made with just cocoa beans and sugar, no added cocoa butter, lecithin, or vanilla.