The box flaunts a deep-red front and its triple compartments hold 65 per cent San Juan de Bigote (Peru), 70 per cent Sambirano Valley, Madagascar and 72 per cent Idukki Hills, Kerala. For the Peruvian thins, the beans are the last of the sun-dried batch of award-winning Gran Nativo and Gran Chillique varieties. It has a floral, soft aroma that translates onto the palate as a citrusy flavour that lingers at the back for a while.

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The 70 per cent bite from Madagascar has beans from the Antsamala plantation led by Madame Hanta Rajaonera, who runs a women-only cooperative farm. The flavourful chocolate is  slightly spicy with hints of floral, as opposed to the general fruitiness of Madagascar cacao.

Sanjana Patel

The 72 per cent thin brings you back home to the Idukki region in Kerala. GoGround India allowed farmers to submit their produce for evaluation and  gave chocolatiers access to fine, fermented chocolate. She aged the top-notch 2017-19 harvest for a few years, which elevates the chocolate to a perfect balance between the previous two—an acidic, tangy flavour and a lingering aftertaste of black pepper.

For those who think that all dark chocolate is the same, take a slow break and sit with the pack. From left to right, tear open a Peru and let the easy experience of old-school chocolate unfurl on your palate. Enjoy the rustic and mild coarseness and the deep notes of simple chocolate. Next, take a stronger route to Madagascar, whose notes are nuttier, and more rounded. And lastly, stop at Kerala and enjoy a smooth finish of velvety texture and sharp notes of berries and spice.

And if you still think dark chocolate has no differentiation, close your eyes, pick any one and indulge.