At Santa Barbara Chocolate, we often receive heartfelt messages from people who love what we do. These kinds of comments speak volumes—not only about our products but about the value of craftsmanship and sourcing. Below is a thoughtful note we received from one of our long-time chocolate clients. Their message provides a unique look at how flavor, origin, and authenticity come together in every bite.
A Chocolate Lover's Feedback
From a Santa Barbara Chocolate customer:
"I had never tasted an organic milk chocolate before, and I find that it's really good! I was wondering if your milk chocolate medallions have a similar taste, even if they're not organic. I'm so anxious to try all your products—we’ve tried the very dark Ecuador, the 66% Peru, and now the 60% Hispaniola. They each have their own signature bouquet and it’s such a treat to be able to taste these wonders from all around the world!
Would I be correct in thinking that each of these has its own particular growing and harvesting season? Does that account for the variety that you offer throughout the year? It’s so interesting to learn about the origin of these products. Simply love the Hispaniola and many thanks again for the hard-working efforts of your company!"
What Makes Each Chocolate Distinct?
We truly appreciate the thoughtful comments and questions. The reality is, chocolate is deeply influenced by its origin. Just like fine wine or specialty coffee, cocoa’s growing conditions—such as soil type, rainfall, altitude, and even the surrounding plants—affect the final flavor of the chocolate.
Our customer mentioned three varieties: Ecuador, Peru, and Hispaniola. Each one has traits that are typical of its home country. The flavors of cocoa come from where the beans were grown. For example, cocoa from Peru has floral notes, cocoa from Ecuador has earthy tones, and cocoa from Hispaniola has a balanced acidity.
How the Seasons Influence Cocoa Flavor?
Indeed, the supply and flavor of cocoa beans are influenced by the growing and harvesting seasons. The taste and aroma of the finished chocolate can be affected by a variety of factors, including weather, plant health, and even small changes in climate. Typically, cacao trees bear fruit twice a year. Our product lineup changes throughout the year, in part because of this.
We source cocoa beans directly and pay close attention to these seasonal shifts. By doing this, we’re able to offer chocolates with a wide flavor range, all while respecting the natural cycles of each growing region.
The Chocolate Making Process Shapes the Final Product
The way the cocoa is handled following harvest adds still another element to the taste narrative. From fermentation and drying to roasting and conching, the manufacturing process greatly influences what you taste in your finished wholesale chocolate bar or medallion.
Some of the specific elements that shape chocolate flavor include:
Genetics of the cacao tree (also known as cacao genotype)
Fermentation method used after harvesting
Drying process in the sun or in controlled conditions
Roasting temperature and duration
Grinding and refining equipment
Santa Barbara Chocolate uses machinery and procedures that are engineered to maintain the original flavor and aroma of each cocoa bean. The original flavor is not something we strive to hide or replace. This is what we want to emphasize instead. Because of this, we've had numerous customers express that they can tell the difference with their tongues.
Are Non-Organic Chocolates as Flavorful?
In their thoughtful message, our customer also asks if non-organic milk chocolate medallions might taste like their organic counterparts. The answer lies in how it was made and where it came from.
Our non-organic chocolates still meet strict standards for quality. We use high-quality milk solids, cocoa butter, and sugar in our milk chocolate medallions. While the organic versions are made with certified organic ingredients, both types are crafted with the same attention to detail.
There may be slight differences in taste between organic and non-organic due to the source of the milk or cocoa, but our goal is to ensure that every product—whether organic or not—offers clean, delicious flavor.
Why Origin Matters to Our Customers?
A lot of people tell us that our origin-specific chocolates help them understand where their food comes from better. A lot of people find it interesting to taste the difference between cacao from Peru, Fiji, and the Dominican Republic.
The chocolates that Santa Barbara Chocolate sells let customers experience this variety in their own ways. That's why we work with cacao growers from around the world to make sure our customers can try chocolates made from unique or rare cocoa beans, each with its own personality and story.
Featured Origin: South Pacific Blend
One of our most distinctive milk chocolates is the South Pacific blend from Fiji and Tavarua. This blend has a light, mild flavor with subtle acidity, making it an excellent introduction for anyone new to regional chocolates.
Clean cocoa notes and a delicate sweetness make this chocolate medallion stand out. The cocoa bean from the South Pacific is distinctive due to its environment and the nutrient-rich soil found on the islands. This kind of chocolate, like all of ours, is made without artificial flavor enhancers to keep the bean's natural flavor.
How We Keep the Focus on Quality
Each chocolate batch at Santa Barbara Chocolate is crafted with care. From sourcing to packaging, every step is about honoring the raw material. Our machines are calibrated to process cacao gently, allowing the natural flavors to remain intact.
We don’t use additives or fillers to change the taste. Instead, we choose simplicity and integrity, which allows the customer to taste the real character of each origin.
Our client’s note is a perfect reminder of why we do what we do. Chocolate isn’t just about sweetness—it’s about story, origin, and respect for the plant.
For Those Who Appreciate True Craft
Messages like the one we received reaffirm our commitment to direct sourcing and careful production. Whether you're tasting our 66% Peruvian chocolate or trying our organic milk chocolate medallions, you’re enjoying the result of thoughtful sourcing, expert handling, and dedication to flavor purity.
We’re thankful to all of our customers who share their chocolate stories with us—and we invite more feedback as we continue to bring diverse flavors from around the globe straight to your kitchen.