It is truly amazing how much difference in flavor the roast and conch can make on the final chocolate bar bean to the bar in the chocolate making process. Over and over again I try to nail down the typical flavor profile of a region and what really helps is to find a chocolate maker who will tell you what processes they are using to draw out the flavors.
Right now I'm working on understanding the typical tasting notes or terroir of chocolate from Peru. Fresco Chocolate uses a system of labeling their bars as to the roast and conch level that helps tremendously. Thank you Fresco for your transparency (and for your fabulous chocolate)!
Is anyone else out there working on understanding Peru or any other origin?
P.S. Fresco Chocolate can be found online at Chocolopolis