Aromas, taste of dark chocolate

dark chocolate flavors

The flavors of dark chocolate are composed of 600 molecules.

Aromas and taste of dark chocolate are the direct result of the cacao bean's journey from inception to processing and are the result of the following:

• The aromas inherently present in the beans as they grow.
• The post-harvest aromas that appear after the beans are fermented and dried.
• The thermal aromas that emanate from roasting the beans.

The roasting process used in our Dominican Republic bean is light and soft in order to preserve the natural inherent flowery aromas it contains.

Flavors and flavonoids content in dark chocolate may be affected by exterior conditions such as soil, weather, the recipe and handling on the finished product.

At HNINA, we choose our cacao very carefully and focus on single-origin cacao.

We are careful to use only small amounts of cacao butter in order to increase the solid cacao content, reduce fat and achieve the best chocolate consistency for our 95% cacao creations.

By doing so we focus on preserving the flavors concentrated intrinsically in the cacao bean and its delicate processing.