Cacao grown in Southeast Asia (e.g., Indonesia, Papua New Guinea, India) often has smoky and earthy flavors that result from drying the beans mechanically during the rainy season. The intense, savory notes of this origin make it easier to pair with red wines. Chocolate made with cacao from Southeast Asia offers intensely savory and bitter flavors that are best enjoyed by those who prefer the classic "bitterness" of dark chocolate.

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