Completely different from all the other 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 variety of the cacao bean and the conditions in which the trees have grown - ie. soil, altitude, rainfall etc.
Papua New Guinea predominantly grow the trinitario variety of cacao, which has its own unique character. However, PNG cacao producers use fire to dry their beans, which results in a subtle smoke note that appears at the tail end of the tasting experience.
This is a great standout origin to try in comparison with our Australia 70% and Ecuador 72% chocolates.
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