Floral
Lavender
herbal, slightly medicinal floral
Lavender in chocolate bridges floral and herbal: it has the sweet, perfumed quality of the flower alongside a slightly astringent, medicinal edge. This is a sophisticated and polarizing note that marks genuinely unusual terroir.
What Causes It
Linalool, the primary compound in lavender, appears in trace amounts in certain cacao varieties. It is more often a subtle undertone than a primary flavor. Very light roasting and careful processing are needed to preserve these delicate terpenes.
Where to Find It
Rare: occasional notes from some Colombian and Peruvian high-altitude microlots.