The Taste of Organic Dark Chocolate

A guide to eating organic dark chocolate

Organic dark chocolate has a complex, rich flavour that deserves to be fully savoured. So instead of wolfing it down without thinking, try the following tips:

1. Prepare for the tasting by clearing the palate and ensuring the piece of chocolate is at room temperature - this will make sure you experience the full effect of the flavours.

2. As you would with a fine wine, observe the piece of chocolate (taking note of its colouring, the manufacturer's mark, etc) and also smell it (taking in the aroma will help prepare you for the imminent tasting). You can also rub it, as this will melt the chocolate slightly and help it to release its unique odours.

3. Put the piece of organic dark chocolate in your mouth and let it melt on your tongue. As it does so, try to pick out the tastes, flavours and textures that will gradually emerge. Once it is finished, be prepared for the after taste - a good organic dark chocolate should leave a pleasant taste without any bitterness.

4. If you have a number of different dark chocolates, be sure to clear the palate between tastings and also remember to eat the lightest one first.

Check out our commonly asked questions section for tips on the drinks that go best with organic dark chocolate!

Organic Dark Chocolate

The beans used to make it

Cocoa beans are produced by cacao trees, which originated in the Americas and will only grow in a limited geographical area 20 degrees north or south of the equator. There are three main types of cacao tree in the world:

Forastero: With its high yields, this variety provides the most common source of cocoa beans. It is grown in many parts of South America as well as a number of regions in Africa, and is characterised by a bitter taste and limited flavour. Most chocolate products are made using Forastero beans.

Criollo: Grown in South and Central America, as well as some Caribbean islands, this variety produces small yields of highly aromatic beans.

Trinitario: Trinitario cocoa beans are a cross between Forastero and Criollo, offering a flavour that combines both varieties. The name Trinitario is derived from the Caribbean island of Trinidad from which they originate. The beans are now produced in most places where Criollo is grown, making up a fraction of cocoa production. Along with Criollo, Trinitaria beans are the preferred bean for making organic dark chocolate as they ensure the level of quality is as high as possible.

Green and Blacks Dark 85% 100g Chocolate Bar

Green and Blacks Dark 85% 100g Organic Dark Chocolate Bar

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An intense organic dark chocolate bar, full of flavour without the bitterness often associated with dark chocolate.

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Organic Dark Chocolate

1. Organic dark chocolate is a type of dark chocolate that has been produced by purely organic, natural means

2. Dark chocolate is also known as plain chocolate. It contains antioxidants and is considered good for the heart.


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Organic Chocolate

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