Norman Love Confections BLACK™ Single-Origin Dark Chocolate

Cocoa Mass: 88%
Origin: Venezuela
FLAVOR PROFILE: The high percentage of cacao in Maracaibo 88% provides the chocolate with an intensity of flavor that will delight those with an adventurous palate and an affinity for dark chocolate. The intense cocoa flavor is pleasantly supplemented with a licorice note, which then transfers into a roasted coffee flavor, rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.

Cocoa Mass: 75%
Origin: Tanzania
FLAVOR PROFILE: Created from a very special breed of cacao that has been grown and appreciated by local civilizations since ancient times, Tanzanie 75% comes from the Southeast African region of Tanzania. Like the country of its origin, Tanzanie has a powerful character. This dark chocolate couvature is at once intense and subtle, spicy and fruity, with acidulous notes. It comes from a rare and highly prized Criollo and Forastero blend that makes up only a minor percentage of the world’s total production.

Cocoa Mass: 74%
Origin: Peru
FLAVOR PROFILE: Gently processed according to tradition on the longitudinal conche, the taste sensation of 74% Cru Peru porcelana couverture begins with a harmonious cacao flavor enveloped in an intensive "Earl Grey" black tea note. The confection’s unique fruity prune bouquet, enhanced by a licorice note with a hint of pepper, is then replaced by a fruity, slightly woody vanilla note to create a long lasting finish.

Cocoa Mass: 70%
Origin: Dominican Republic
FLAVOR PROFILE: Fruity, exotic, dense and powerful, St. Domingue 70% is from the Caribbean paradise of Hispaniola. The island possesses goldfields, but its “brown gold,” or cacao, is also highly treasured. The blend of Forastero and Criollo beans that grow on the Santo Domingo half of the island produces a dark chocolate with a very pronounced cocoa flavor. Its bitterness, enhanced with a fruity and wine-like note, comes into full bloom as a ganache.

Cocoa Mass: 68%
Origin: Ghana
FLAVOR PROFILE: In the southern part of the North African region of Ghana, growing cocoa trees has been a tradition for over a century. This hot and sunny region, with its rich and humid soil, produces the cacao beans used to create NYANGBO Pure Ghana. From the Gulf of Guinea beaches to the Lake Volta, the farmers harvest one of the best cocoas in Africa, on a land that is constantly washed by tropical storms. As a true mirror of its origins, NYANGBO offers a subtle acidity that allows a round chocolate warm note to develop, followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitter presence.