As with wine, the flavor characteristics of cacao vary according to the soil and climate in which it was grown. If you produce chocolate from mass quantities of cacao from many different origins, these nuances are all mashed together and the character is lost.
The finest of wines, be they from Bordeaux or Napa or Tokaj, allow us the privilege of tasting the valley in which the grape was grown. We wanted to offer this same privilege
to connoisseurs of chocolate.
Consider the following analogy in the realm of wine. Imagine that it’s harvest time in France. Pinot Noir growers from Burgundy, Sauvignon Blanc growers from Bordeaux, and Gamay growers from Beaujolais all bring their grapes to a massive collection depot somewhere in, say, Normandy. There, all the different grapes from all the different appellations