In a world where the word “premium” appears in almost every other description, true value is increasingly rarely determined by advertising and packaging. It is felt in the taste and in the way the chocolate’s flavour unfolds over time. Only top-tier chocolate brands produce such products.
Cyprus is home to a unique bean-to-bar chocolate factory – Cyprus Chocolates. For their production, they oversee the entire process from plantation to finished bar. After all, the taste of chocolate begins on the plantation, and it is not simply a matter of sourcing raw materials. It is a conscious, thoughtful selection of cocoa beans. It may come as a surprise, but cocoa beans have their own unique flavour not only on every plantation, but every season. And it’s easy to see this for yourself. Cyprus Chocolates produces chocolates made from cocoa beans sourced from 18 different regions around the world.
Among them, for example:
100% Mexico Rioja. Light, almost white beans. The chocolate looks like milk chocolate and has a bright, berry flavour.
100% Chuncho (Peru). A rare variety with bright fruity notes and a very creamy texture.
100% St. Vincent. A new variety of cocoa bean that surprises with its deep, almost violet flavour.
100% Vietnam. It has a very intense flavour, complex and spicy, leaving no one indifferent. It’s a matter of strong opinions—either you’re a fan or you’re not.
Why Most People Misunderstand 100% Chocolate
There is a persistent fear: 100% chocolate is unbearably bitter. There are many mass-market bars on the market with a high percentage of cacao, from 90% and above. And they really are flatly bitter. It’s simply impossible to eat… What’s all the more surprising is that after a tasting at the Cyprus Chocolates factory, many people give up milk chocolate and gradually switch to 100%. Because the difference between an industrial product and real bean-to-bar chocolate is fundamental. Although most people don’t usually expect a complex flavour from 100% chocolate, the taste of true fine chocolate is very rich, with a very long and deep aftertaste.
When talking about craft chocolate, people often expect a multi-ingredient recipe. In reality, the opposite is true: it is not artificially complicated recipes that offer the most interesting flavours, but vibrant, natural products. The finest cocoa beans, gentle processing techniques: not masking the flavour, adding nothing, but simply revealing what nature has already provided.
This is exactly how premium chocolate is created.
