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Cacao is just like wine grapes and coffee beans - their flavour is influenced by the origin and terrain where they’re grown.
Darkroom seek out beans from origins that give a wide spectrum of natural flavours - from brightly acidic and fruity, through rich and dark, to creamy and familiar bars.
Each origin has a different feel, and appeals to different tribes:
Light-roasted coffee lovers love Madagascar and Tanzania.
Classic dark chocolate lovers love Grenada and Sierra Leone.
Seasoned chocolate adventurers love the unusual Brazil and Peru bars.
Even dedicated milk chocolate lovers love Honduras and Uganda.
This origin is BRIGHT. Feels bright, lively, tingly. We taste cranberry, sour cherry, redcurrant. Two ingredients: Madagascan cacao from the Åkesson Organic Estate, and unrefined sugar.
This origin is ZESTY. Feels fresh, zingy & slightly floral. We taste lime, grapefruit & rose. Two ingredients: Brazilian cacao from the Cabruca Cooperative, and unrefined sugar.
This origin is TROPICAL. Feels sun-kissed, juicy, luscious. We taste orange, pineapple & melon. Two ingredients: Ugandan cacao from the Latitude Social Enterprise in Semuliki Forest, and unrefined sugar.
This origin is PERKY. Feels perky & rich. We taste raspberry, strawberry, berry torte. Two ingredients: Tanzanian cacao from the Kokoa Kamili Social Enterprise and unrefined sugar.
This origin is FORESTY. Think bold, full-bodied, forest shadows. We taste blackcurrant, blackberry & blueberry. Two ingredients: Peruvian cacao from the Norandino Cooperative, and unrefined sugar.
This origin is TRUFFLEY. Feels rich, indulgent, velvety. We taste caramel, vanilla & espresso. Two ingredients: Grenadan cacao from the L’Esterre Organic Estate, and unrefined sugar.
This origin is MALTY. Feels deep, cosy, toasty. We taste malt, muscovado & maybe a whiff of whisky. Two ingredients: Sierra Leonean cacao from the Village Hope Social Enterprise, and unrefined sugar.
This origin is CREAMY. Feels friendly, easy-going, rounded. We taste cream, raisin & biscuit. Two ingredients: Honduran cacao from the Apach Cooperative, and unrefined sugar.