Tanzanian cacao grows mainly in the south, around the Kilombero valley and Kyela near Lake Nyasa. It was long sold as unremarkable bulk cocoa, but careful fermentation projects have shown what it can do.
Well-made Tanzanian chocolate is lively and fruity, often with citrus and red-fruit notes. It is a good example of how much post-harvest processing — not just geography — decides how a chocolate tastes. Our bean-to-bar guide explains why.
Tanzania chocolate to try
Sorted from mildest to darkest
