The number on a craft chocolate bar label tells you less than you think. Here's what cacao percentage includes, what it hides, why 70% is the sweet spot, and why 100% bars almost always disappoint.
A comprehensive walkthrough of the IICCT and Cacao of Excellence chocolate flavor frameworks. Learn to identify and name the flavors in craft chocolate, from dairy and fruit to defects like chemical and medicinal off-notes.
Decoding what bar labels actually tell you: cacao percentage components, regulatory definitions, 'bean-to-bar' vs 'craft' claims, single-origin terminology, and red flags for misleading marketing.
A structured approach to evaluating craft chocolate using the IICCT flavor profile map, Dandelion's scoring system, and a methodology that builds your personal flavor vocabulary over time.