Ecuador
Expressions: 85% Ultra Dark, 70% Macambo / Jaguar White Cacao, Vanilla Bean White with Honey Lavender Toffee.
Our profile: Floral, expressive and layered, with cocoa depth and a clean, aromatic finish.
Cacao Origins
Chocolate is not one flavor.
Where cacao is grown, how it is processed, and the people behind it all shape the experience in the finished chocolate.
Why origin matters
Every bean begins somewhere.
Cacao is not one flavor. Where it is grown, how it is fermented and dried, and the care it receives at every step all shape the chocolate we experience.
We want you to know the origins we have explored and the flavor expressions we have experienced from them—because origin changes everything.
Before the bar
The bean is where the story gets specific.
Once cacao leaves the tree, fermentation, drying, sorting, roasting, winnowing, refining, and tasting begin to reveal its character. Our origin profiles are working notes based on our own experience—not formal sensory-panel analysis.
Our origins
A world of cacao, one origin at a time.
Some origins become dedicated chocolate expressions; others have informed tastings, nib work, sourcing exploration, and future ideas.
Peru
Expressions: Marañón Milk and origin exploration around Pucallpa.
Our profile: Fruity and rounded, with gentle cocoa, caramel-like sweetness and bright aromatic lift.
Ghana
Expression: 40% Milk Chocolate.
Our profile: Classic cocoa richness with roasted depth, familiar chocolate notes and a balanced sweetness.
Cameroon
Expression: 60% Vegan Milk Chocolate.
Our profile: Bold cocoa character with roasted depth and a satisfying, persistent finish.
Liberia
Expression: 55% Semi-Sweet with Candied Hazelnuts.
Our profile: Rich cocoa with toasted, nutty depth and rounded sweetness that works especially well with hazelnut.
India
Expression: 70% Dark with Raspberry Caramel.
Our profile: Bold dark cocoa with bright fruit, berry-like lift and lively contrast against raspberry caramel.
Dominican Republic
Cacao: Zorzal.
Our profile: Bright and layered, with fruit-forward character, gentle cocoa depth and a clean, lively finish.
Côte d’Ivoire
Tasting: Comparative origin tasting.
Our profile: Strong cocoa presence with roasted depth and a structured dark-chocolate character.
Tanzania
Cacao: Cacao nibs.
Our profile: Bright, aromatic and fruit-leaning, with roasted-nib intensity and lively acidity.
Madagascar
Cacao: Cacao nibs.
Our profile: Distinctly bright and fruit-driven, with tart berry/citrus character and a crisp roasted finish.
Belize
Cacao: Cacao nibs.
Our profile: Earthy and cocoa-forward with roasted-nut notes, gentle fruit and a warm, rustic finish.
Made in Chicago
Cacao from around the world. Chocolate made in Chicago.
We bring origin, process, and flavor together in small batches. Our goal is to let the cacao remain recognizable while giving it a distinctly Theobroma Cacao & Co. expression.
Explore Chocolate
Taste the difference
Compare the origins.
Our comparative tasting work has included Peru, Ghana, India, and Côte d’Ivoire. The point is to notice how origin changes the experience—not simply to pick a favorite.
Peru40% Milk Chocolate
Ghana40% Milk Chocolate
India70% Dark Chocolate
Côte d’Ivoire70% Dark Chocolate