Terroir, the concept that the earth imparts a certain je ne sais quoi, has frequently been applied to things like wine, mushrooms and oil, but rarely do you hear it in terms of carrots, apples, potatoes or for that matter, chocolate. There is absolutely no reason for this.
So for Valentines week, we’ve decided to dedicate this blog to chocolate.
Cacao tends to grow within 20 degrees of the equator, usually in rainforest territory.
Mexico, the Dominican Republic, Costa Rica, Belize, Bolivia, Ecuador, The Congo, Venezuela, Madagascar, Indonesia, Jamaica, Trinidad, Ghana, the Ivory Coast and Columbia are some of the main countries that produce cacao.
Some produce more citric chocolates, others more earthy, cinnamon or tobacco rich, some are more intense while others are more subtle.
The following site has a great interactive map on the topic: http://www.allchocolate.com/enjoying/map/
The roast of the chocolate, the percentage of caco per chocolate bar and the levels and types of sugars or fillings are obviously going to affect any terroir showings.
Stop by our new tasting room on the corner of Second and Rose to participate in the chocolate terroir versus wine terroir tasting that I’ll be doing all afternoon on Valentines Day.