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Flavor notes: Caramel, cream, tropical fruits. Cacao origin: Peru. Percentage: 45%

Flavor notes: Rich cocoa, coffee, nutty. Cacao origin: Venezuela. Percentage: 85%

Flavor notes: Smoky, tropical fruit, leathery. Cacao origin: Papua New Guinea. Percentage: 68%

Flavor notes: Butterscotch, macadamia nuts, coffee. Cacao origin: Costa Rica. Percentage: 48%

Flavor notes: Creamy, slight floral, nutty. Cacao origin: Bolivia. Percentage: 55%

Flavor notes: Lush red berries, hint of Madagascar vanilla. Cacao origin: Madagascar. Percentage: 33%

Flavor notes: Spiced honey, dried fruit. Cacao origin: Belize. Percentage: 60%

Flavor notes: Sweet cream, vanilla, mild cocoa butter. Cacao origin: Colombia. Percentage: 35%

Flavor notes: Intense cocoa, cinnamon, chili. Cacao origin: Mexico. Percentage: 75%

Flavor notes: Dark fruits, earthy, wood. Cacao origin: Tanzania. Percentage: 72%

Flavor notes: Sweet spices, fruity, toffee. Cacao origin: Nicaragua. Percentage: 78%

Flavor notes: Roasted cocoa, hints of molasses, stone fruit. Cacao origin: Ghana. Percentage: 50%

Flavor notes: Exotic spices, dried fruit, molasses. Cacao origin: Sri Lanka. Percentage: 70%

Flavor notes: Cacao nibs, woody, dairy. Cacao origin: Brazil. Percentage: 65%

Flavor notes: Licorice, herbal, dark berry. Cacao origin: Indonesia. Percentage: 72%

Flavor notes: Mellow earthy, hints of nuts and coffee. Cacao origin: Hawaii. Percentage: 70%

Flavor notes: Toasted almond, citrus zest, creamy. Cacao origin: Dominican Republic. Percentage: 40%

Flavor notes: Deep chocolate, hint of earthy tones and black tea. Cacao origin: Uganda. Percentage: 80%

Flavor notes: Floral, herbal, nutty. Cacao origin: Ecuador. Percentage: 75%