The Caribbean is home to delicious cacao with flavor profiles that vary significantly by island. While the flavor profiles vary, they tend to be on the fruity side. Chocolate made with cacao from the Dominican Republic may offer red fruit notes that are reminiscent of the flavors of cacao from Madagascar. Chocolate from Grenada, on the other hand, can offer flavors reminiscent of grapefruit pith with a classically chocolaty finish. We've included North America in this category because it is possible to grow cacao in Hawaii. Hawaii is considered the "North Pole" of cacao growing, creating challenges in post-harvest processing. Cacao growers in Hawaii must innoculate cacao with bacteria to achieve fermentation, unlike the wild fermentation that happens closer to the Equator. Flavor profiles of chocolate made with cacao grown in Hawaii are delicate with a raw walnut flavor profile.

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