I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador).
The only thing I've noticed it, that the Ecuadorian was stronger. The cacao taste last for long minutes in my mouth. But the Caraiban one, was subtle and delight.
The both have the same cocoa percentages.
On the manufacturer site they wrote:
This "Mariage de Grands Crus" from a small plantation along the Caribbean Sea has an exceptionally long nose and the soft aromas of nuts on the palate. CARAÏBE 66% is a perfect balance of smooth chocolate and roasted dried fruit notes with a slight oaky finish. Its opulent and soft, melody unveils subtle almond and roasted coffee flavors.
A Grand Cru whose subtle floral aromas melt exquisitely into supremely intense chocolatey notes. The majority of the cocoa used for ALPACO 66% comes from the Ecuadorian Arriba bean. It combines strength and sophistication, and offers delicate floral aromas of jasmine and orange blossom, intimately and intricately intertwined with deep cocoa notes. The subtleness of floral aromas exquisitely melting into supremely intense chocolaty notes. Pure Ecuador.
How could I improve my tasting skills. I couldn't taste the orange blossom and jasmine aromas from the Alpaco. How chefs knows that a cacao has nutty or dried fruit notices ? And how just by changing the planting soil and environment will produce the same nibs but with different aromas ?
After all, if a meat cut coming from Australia, will taste the same as the one coming from America right ??