Compare the Drying: Solomons Gold and Firetree

After fermentation, beans have to be dried for a number days before they can be roasted. In most cocoa-growing countries this happens under the sun or in drying tunnels, but in some parts of the world – particularly the islands off Southeast Asia and in the Pacific – beans have to be dried next to open fires, which can give their bars a beautiful smokey shade.

The Solomons Gold bar in this pairing has had just that treatment, and the flavour profile shows with smokey notes throughout. The Firetree, on the other hand, uses beans with a similar profile but without the fireside drying. Try for yourself to see the effect drying can have on the finished bar.