Notes on chocolate: fascinating flavours are all about the beans

Most people think about cocoa percentages when they compare bars of chocolate, but the beans used have a dramatic effect on the tasteAn interesting thing to do with chocolate is to sit down and compare how the bean used impacts on the taste of the bar. I used to just go on the cocoa percentage – this is often all many of us have to go on. But so many things can affect the flavour of chocolate beyond mere maths: the bean naturally, but also the type of soil in which it’s been grown, a