Happy Chocolate Customer
This is a message we received from one of our happy clients - we thought you might find this insightful:
From our chocolate client:
I had never tasted an organic milk choc. and I find that it's really good! I was wondering if your milk choc. medallions have a similar taste, even if they're not organic. I'm so anxious to try all your products - we've tried the very dark Ecuador, the 66% Peru and now the 60% Hispaniola. They each have their own signature bouquet and it's such a treat to be able to taste these wonders from all around the world!
Would I be correct in thinking that each of these has their own particular growing and harvesting season? Does that account for the variety that you offer throughout the year? It's so interesting to learn about the origin of these products. Simply love the Hispaniola and many thanks again for the hard-working efforts of your company!
From Santa Barbara Chocolate:
Thank you very much for taking the time to email.
Each of our milk chocolates have a unique and truly individualistic flavor profile. One of our favorites is our South Pacific blend of Fiji / Tavarua. The light flavor, slight acidity of the the South Pacific cocoa bean is outstanding.
You are correct, the origin plays a big part into why the chocolate may have a particular flavor characteristic. There are several reasons as to why a chocolate may have a particular flavor and this is due to the genotype of the particular cacao, growing region weather, soil, quality of the fruit, the roasting of cacao in production and even the machines we use to make the chocolate. When it comes to flavor profile we always try to be as true and accurate to the cocoa bean as possible - meaning we don't want to alter the original or natural flavor of the cacao as some chocolate companies do.