Honduras, Wampusirpi 74%

Farmers in what is now Honduras have been growing cacao since at least 3,000 years ago. Today, Honduras produces relatively little of the world’s cocoa, but what it does produce is top quality. These beans are no exception, coming from a remote northeastern area of the country accessed by boat, typically canoe. It is no surprise, then, that chemical agriculture has not found its way into the region, making these beans organic in practice, though they are not certified organic.

Putting flavor aside for a moment, it bears mentioning that this is the most physically perfect cacao we have ever seen. Contributing to its perfection is the way the bean buyer, Biosphere, ferments the beans with extreme care, rotating the beans every four hours to ensure an even product. Of course, the fermentation’s quality shines through in the finished chocolate as well, which is, in a word, balanced. Expect moderate to heavy chocolate levels, ample sweetness, complex nuts and spice, and subtle hints of fruit flavors. This chocolate is a standout in baking and dessert applications, where its natural sweetness reaches caramel-like heights.