FAQ
You don't have to know anything about chocolate to love eating it. But if you're curious to know more, here are some frequently asked questions about chocolate.
Q: Why do you list “chocolatey” as a flavor profile? Isn’t ALL chocolate chocolatey?
A:
Q: What makes cacao bean flavors different?
A: rainfall, intercrops, etc.
Q: Why do you switch which beans you use? Wouldn’t it be better to always keep the same beans?
A:
Q: What does astringency mean?
A:
Q: How do you know your beans are ethically sourced?
A:
Q: What's up with chocolate companies using unethically sourced beans?
A: keeps costs down, etc. - (link to website with more info)
Q: Why do you have to add sugar? Wouldn't it be healthier to eat 100% cacao bars?
A: 100% chocolate is… not great.
Q: Who comes up with these flavor profiles?
A: Sourcer, tasting panels (IICCT)