Vietnam, Lam Dong 73%
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Although the cacao tree was probably first introduced to Vietnam almost 150 years ago, only in the last few decades has the country become a significant producer. While the country’s fertile Mekong Delta is the more obvious fit for cacao, this bean hails from further north, in the Lam Dong province. It is there, in the Central Highlands region, that small cacao farms cluster around the foothills of the Annamite mountain range.
Our recent dabbling in Vietnamese cacao have yielded incredibly dense, filling chocolate, and this bean is perhaps the richest of those we’ve enjoyed. Atop its baseline chocolate punch, you’ll find intense sweetened red fruit and spice notes. And unlike more subtle origins, which often reveal their flavors in a progression, this bean hits you with everything at once. Since the tasting experience flirts with being overwhelming, we recommend savoring this bar over time.