A Guide to Cocoa Blends

The Chemistry of the Blend

Combining distinct cacao varieties creates a well-rounded and versatile sensory profile.

• Dutched & Alkalized: Mellows astringency to produce a dark, smooth, and rounded cocoa tone.
• Natural Estate Cocoa: Delivers a vibrant, fruit-driven, and high-acid profile.
• Balanced Ratios: Blending 70% deep roast with 30% floral harvest yields all-purpose culinary versatility.