When people first begin exploring dark chocolate, one of the most common assumptions is that a higher cacao percentage automatically means a darker or more bitter chocolate.
In reality, single origin chocolate is far more nuanced than that.
At Kakawa, we often encourage people to think about chocolate in a similar way to wine or coffee. Cacao percentage is only one part of the story. Origin, climate, fermentation and roasting all shape flavour in significant ways
What Is Single Origin Chocolate?
Single origin cacao refers to cacao sourced from a single country or growing region. Like wine grapes or coffee beans, cacao develops its own character depending on where and how it is grown. Soil, surrounding vegetation, climate and post-harvest processing can all influence the final flavour of the chocolate.
Two origins I often recommend side by side are Madagascar 64% and Papua New Guinea 65% 65%, simply because their flavour differences are so immediately recognisable.
Source: Kakawa Chocolates
Madagascar cacao is well known for its vivid fruit acidity and bright berry character. The tropical climate surrounding the Sambirano Valley, combined with local cacao varieties and fermentation styles, often develops flavours reminiscent of raspberry, cranberry and citrus. The overall profile feels vibrant, lively and expressive.
Source: Kakawa Chocolates
Papua New Guinea cacao tends to move in a completely different direction. The flavour is deeper, smokier and more earthy, often carrying tobacco-like notes with a heavier cocoa finish. Its volcanic growing regions and traditional drying methods contribute to a darker and more grounded flavour profile.
Why Cacao Percentage Doesn't Determine Flavour
It is a reminder that cacao percentage alone does not determine how dark, bitter or intense a chocolate tastes. Often, the growing environment itself shapes the flavour far more profoundly.
Once you begin exploring single origin chocolate, you start noticing how expressive cacao can become when origin is preserved rather than blended away.
One of the most memorable examples I ever tasted came from Colombia. The chocolate carried remarkably clear coffee notes despite containing no coffee at all. Experiences like that completely changed the way I thought about chocolate.
That is one of the reasons single origin chocolate remains such an important part of what we do at Kakawa.
Rather than aiming for one uniform chocolate flavour, we enjoy celebrating the individuality of each origin. Every cacao growing region develops its own personality, shaped by environment, fermentation and craftsmanship.
For people beginning to explore single origin chocolate, comparing different origins side by side can completely change the way chocolate is experienced.
Much like wine, people naturally gravitate toward different flavour styles. Some enjoy brighter and more vibrant profiles, while others prefer something deeper, rounder and more full-bodied. Neither is better than the other. They simply offer different tasting experiences.
This idea also inspired our Single Origin Gift Box, which allows people to experience several cacao origins together and notice how dramatically flavour can shift from one region to another.
Source: Kakawa Chocolates
Alongside Madagascar 64% and Papua New Guinea 65%, our range of single origin chocolates includes Ecuador 70%, Australian 70%, Caribbean Islands 66%, São Thomé 70% and Vietnam 73% and each expresses their own distinct style.
The more people explore single origin chocolate, the more personal the experience becomes.
Most people do not choose wine purely by alcohol percentage. They usually consider the region, grape variety and flavour profile first. I think single origin chocolate can be enjoyed in much the same way.
Once people begin tasting chocolate through origin rather than percentage alone, the experience becomes far more layered, personal and memorable.
Explore how to take it further in our guide to pairing single origin chocolate with wine, whisky and winter desserts.
Jin Sun
Founder & Head Chocolatier, Kakawa Chocolates
Jin Sun is the founder and head chocolatier of Kakawa Chocolates, which she started in Sydney back in 2009. She trained at Le Cordon Bleu, worked her way through some of Sydney's top fine dining kitchens, and spent time in London learning the craft under renowned chocolatier Keith Herdman. A multi-award winner and a judge at the Sydney Royal Easter Show, Jin Sun still designs every piece of Kakawa chocolate, with a skilled team of chocolatiers making them by hand.
