Wood
cedar, oak, dry timber
Wood notes in chocolate range from the aromatic dryness of cedar to the vanilla-adjacent warmth of oak. A subtle wood quality can add structure and sophistication; more prominent wood notes are polarizing and can make a chocolate feel austere.
What Causes It
Woody aromatic compounds (including guaiacol) form during roasting of cacao and are related to the lignin in the bean's cell walls. Heavy roasting and certain processing methods amplify wood notes. Oak-like character can also emerge from prolonged aging or storage.
Where to Find It
Some Peruvian and Bolivian origins show a cedar quality. Heavily roasted bars from any origin can develop prominent wood notes.
Common Origins
The largest cacao producer in the world. Commodity-focused, but some fine-flavor cooperatives are emerging.
East African cacao with depth and earthiness reminiscent of the region's coffee. Kilombero Valley is the notable growing area.