I’ve been able to notice the emotional components of terroir fairly well but I don’t have a firm grasp on the unique flavors that stem from cacao beans of a particular location. Ive tasted chocolate from different places side by side and it definitely has different flavors but it’s still hard for me to pinpoint whether the characteristics stem from the soil and the beans or the roasting and fermenting. I think further tasting could refine my understanding since I’m not sure how to tell what’s causing the flavor you’re tasting.
Group 10 – Fall Quarter 2015