Just as each wine has its own flavor characteristics born from the weather conditions, soil, growing region and variety, so does chocolate. More goes into the making of the chocolate we buy than most people know. Most commercial
chocolate is crafted using inexpensive cacao grown on large plantations. The cacao is generally selected to provide a consistent flavor profile from batch to batch and year to year.
Our chocolate has been selected for the enhanced flavors inherent in the particular variety and growing region. Just as the flavors in the wine can change from year to year, the flavors in the chocolate can change too.
Depending on the altitude, the soil composition, the processing of the cacao and the blending of the varieties, chocolate can have very distinct flavors that bring out the best in certain wines.