Earthy
Leather
saddle leather, aged book
Leather in chocolate is a distinctive, slightly animal note: the smell of a new saddle, an old book, or a well-worn leather jacket. It is complex and not immediately approachable, but in context it adds extraordinary depth and complexity to very dark, sophisticated bars.
What Causes It
Certain phenolic compounds produced during extended fermentation, particularly in warm tropical conditions, develop leather-adjacent aromas. This note is most common in heavily fermented Forastero and Trinitario beans. It can be considered a positive complexity in moderation or a defect in excess.
Where to Find It
Some West African origins and Trinidad beans push into leather territory. Particular batches of Madagascan beans have also shown this note.