Acidic
Lemon
sharp citric acid, lemon candy
Lemon in chocolate is bright and clean: citric acid and lemon zest rather than the sweet citrus of orange. This note gives bars energy and freshness, lifting other flavors. At its best it reads as lemon curd or citric lemon candy; too much tips into harshness.
What Causes It
Citric acid (present in unfermented cacao pulp) survives partially into the finished chocolate. High-altitude beans from Madagascar and Peru are particularly citric. Some producers embrace high-acidity beans; others prefer roasting to mellow the citric sharpness.
Where to Find It
Madagascan bars from producers like Åkesson's or Somerville Chocolate. High-percentage Peruvian bars from Machu Picchu region also show sharp citric acidity.