Cinnamon
warm baking spice, cassia
Cinnamon in chocolate is warm and comforting: the smell of a bakery, of mulled wine, of holiday baking. It is one of the most approachable spice notes and often makes a chocolate feel rich and rounded. True cinnamon has a sweeter, more delicate quality than the sharper cassia.
What Causes It
Trans-cinnamaldehyde and eugenol contribute cinnamon character. These compounds can arise naturally in certain cacao during fermentation or via cross-contamination from nearby spice crops: cinnamon and cacao are sometimes grown in proximity. They are also amplified by certain roast profiles.
Where to Find It
Some Vietnamese and Sri Lankan origins show pronounced spice notes including cinnamon. Mexican criollo-influenced beans from Oaxaca can also show warm spice.