Beans grown in one particular area or region,or the chocolate made from these beans (which can be called called single origin chocolate). This can either be a blend (e.g. Criollo and Forastero) or a single variety of beans. In fact, the origin of the bean can be a more important flavor determinant than the species of the bean (Criollo, Forastero or Trinitario). Seek to identify flavors of chocolate by the origin of its beans (Costa Rica, Madagascar or Venezuela, e.g.) rather than by whether it is Criollo- or Forastero-based. See also grand cru and premier cru.

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