What is single-origin chocolate

Single-origin chocolate is chocolate made with cacao from one place — a country, a region, sometimes a single estate — rather than a blend of provenances. The point is simple: you taste the place. Climate, soil and cacao variety leave a flavour signature that an industrial blend dilutes.

It is the same principle as wine: cacao from Ecuador, of the Nacional "Arriba" variety, carries a floral aroma, almost orange blossom; Ghanaian cacao is more classic and rounded; Ivorian, intense and forthright. None is "better" — they are different places on the palate.

At Delicious Diamonds we work by origin, from the cacao to Giresun hazelnut and Ria Formosa fleur de sel, so that every bonbon has an address. To taste the difference, start with two bonbons of distinct origins, side by side, unhurried — the distance between them is the whole idea.