Terroir makes a difference here.
TEXT JENNIFER CHEN
While descriptions like “notes rich in liquorice and red berries”, “austere and vegetal but surprisingly complex”, and “clean finish” have yet to be commonly associated with cacao, the tasting notes nevertheless serve to highlight the significance of terroir for single-origin chocolates. Here, beans are sourced from one region in the world, giving the chocolate a distinctive flavour that reflects the environment in which the beans were grown. It’s the next phase in chocolate appreciation and one that is emerging here.
Established chocolatier Laurent Bernard attributes the “red berries” taste to the beans of San Francisco De Macoris in the Dominican Republic, while Demochoco, which opened in 2016, uses wine expressions for the beans from the Alto Beni region in Bolivia. The latest to join the local single-origin club is Fossa Chocolate.
Founder Jay Chua discovered the unique flavour of cacao beans when he tasted a bar from Madagascar. Made from just cacao and sugar, it albeit contained greater complexity than any chocolate he had tried. He went on to make his own, experimenting with beans from Bolivia, Guatemala, Haiti and Indonesia. These bars are now available, along with Asian flavours like Salted Egg Cereal, and Shrimp and Bonito, but, with your next dram of whisky, try the single-origin.