Tasting
Why does chocolate have flavor notes like fruit or spice?
Nothing is added — the notes come from the bean itself. Cacao contains hundreds of aromatic compounds shaped by genetics, terroir, and above all fermentation, the step where fruity esters and floral aldehydes develop. Roasting then trades some of that brightness for nutty, caramel depth.
Across our 2,128 bars, the most common flavor families are fruity (1,013 bars), spicy (518), earthy (467), herbal (463), and savory-umami (461) — a spectrum as wide as wine's. If a bar lists 'blueberry and cardamom', that's a tasting description of the bean's own chemistry, not an ingredient list.