Floral
Rose
Turkish delight, rose water
Rose in chocolate is perfumed, romantic, and surprisingly common in fine-flavor beans. It can range from a subtle floral lift to an assertive, almost soapy rose water quality reminiscent of Turkish delight or Middle Eastern pastries.
What Causes It
Geraniol and citronellol (the primary aromatic compounds in rose) appear in certain cacao varieties as a result of terroir. Well-fermented beans with good drying can develop or preserve floral terpenes. These notes are easily lost with heavy roasting.
Where to Find It
Some Ecuadorian and Colombian high-altitude origins show a beautiful rose quality. Certain Yemen and East African origins are also notable.