Completely different from all the other single origin chocolates, the Papua New Guinea has a distinct smoky note.
Most of the time, each chocolate you taste will be different due to the conditions in which the cacao has grown - ie. how much sun and water the cacao beans received, the makeup of the soil, etc.
However, the PNG's smokiness clearly comes from the unique process in which the beans were dried and fermented. Most countries dry their beans in the sun, but being high in the mountains without much sunshine, the PNG cacao producers light a fire and smoke their beans over the coals.
This is a great standout single origin to try in comparison with our Australia 70% and Ecuador 72% chocolates.
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