The Dominican Republic is one of the world's biggest exporters of organic cocoa, and much of the organic chocolate on European shelves starts here.
Dominican cocoa is traded in two styles. "Hispaniola" beans are properly fermented and dried, and develop the full, fruity, sometimes wine-like flavour that fine makers want. "Sanchez" beans are dried with little or no fermentation and are generally destined for industry. Single-origin bars from the Dominican Republic are made from the former.
Dominican Republic chocolate to try
Sorted from mildest to darkest
