Tanzania

What Is Tanzanian Chocolate? Tanzanian chocolate is made with cocoa grown in Tanzania, chiefly in the regions around Lake Malawi in the south of the country, which Cacao Barry describe as the most developed cocoa areas in Tanzania. The crop there is a mix of Criollo and Trinitario, so it carries more aromatic complexity than the Forastero grown in West Africa.

Tanzania is a small origin by world standards, and that is part of the appeal. There is far less Tanzanian cocoa in circulation than Ghanaian or Ecuadorian, so a Tanzanian couverture gives a chocolatier something genuinely less familiar to put in front of customers, with a story attached to a specific corner of East Africa.

Our Tanzanian Single Origin Chocolate 

We stock Cacao Barry's Tanzanie 75%, a dark couverture made with Criollo and Trinitario beans and built around vegetal and woody notes lifted by a hint of citrus. It runs at a very high fluidity despite the 75% cocoa content, which opens up work that a heavy dark chocolate would struggle with. It supports the Cocoa Horizons Foundation.