I’ll note that I had an eye-opening moment regarding the flavor of different beans at the Tcho chocolate tour on the Embarcadero. At the end of the tour they d

I’ll note that I had an eye-opening moment regarding the flavor of different beans at the Tcho chocolate tour on the Embarcadero. At the end of the tour they do a tasting of bars made from single-origin beans. With the only additives being varying amounts of milk and sugar, one bar tasted bright and citrusy, another was earthy and nutty, and another was rich and (for lack of a better term) “chocolatey”. It makes total sense in retrospect, but I’d never considered how much the flavor of beans by themselves can make such a difference.