Single origin chocolate is chocolate made with cocoa beans from a single country, sometimes even from a single region. The terroir - the climate and soil of the plantation where the cacao tree grows - is what gives origin chocolate its unique quality and taste. Local practices along with the method of drying and fermenting the beans are also important factors in determining the flavour, which can contain clearly distinguishable hints of tropical fruits, flowers, herbs and spices.
Single origin is for chocolate what single malt is for whisky.
We always select the best cocoa beans from the equatorial regions to create our fine chocolates. Apart from the quality of the cocoa bean, other considerations include authenticity, sustainability and ethics. Wherever possible, Centho Chocolates chooses cocoa beans from Rainforest Alliance and Fairtrade areas.
The origin from Guayaquil, in the south of Ecuador, is a perfect example of this. Prepared from the original ‘Cacao Nacional’, this product takes us back to the very roots of chocolate.