As consumers, we are so demanding, sometimes fixated, in knowing where our water, milk, fish, meat, cheese, fruits, spirits, etc, originate. As an example, we are willing to pay $15, 20, 25 or more for a pound of prime beef, excellent fish or cheese as long as we are told of the origin. But when it comes to fine chocolate, people will open up their wallets to the tune of $25, $30, $40, $50, or $60 per pound at well-known chocolate retailers; but do we ever stop a minute to question where that chocolate comes from?

Next time you are at the mall, walk into any of those fancy chocolate shops and ask how their chocolate is made? What is the origin(s) of the cacao used? What type of ingredients are added? You will be surprised with the answers (if any) you get while paying $45.95 per pound for very nice packaging and mediocre chocolate!

What cacao makes the best Single Origin Dark Chocolate bar ?

Whether watching your favorite TV cooking show or perhaps observing a gourmet chef create a unique and decadent chocolate dessert, you constantly hear: make sure to use the best quality chocolate you can find. But what is the best quality chocolate? Where does it come from?

Fine, like fine wine, results from the combination of many factors such as geography, weather, ground conditions and type of cacao beans. As with wine, chocolate can vary with characteristics of flavor and fragrance, distinguished by the senses as woody, fruity, floral, musky, spicy, earthy, silky, tarty etc.

Read more: http://www.arribanoir.com/blog/best-single-origin-dark-chocolate/