The flavor and the texture are so much better than those bitter dark chocolate bars.

  • FruitfullyYours@lemmy.world
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    1 year ago

    There are some chocolates that are definitely sour, sometimes that’s a desired flavor when making chocolate. For example, the last batch of single origin Peru chocolate was noticable more sour than the Bolivian and Ecuadorian ones I made. I’d actually intentionally selected my beans knowing this.