Dominican Republic

What is chocolate couverture from the Dominican Republic like? Dominican Republic chocolate is made with cocoa grown on the island of Hispaniola, in the wettest parts of the country where rainfall passes 1,800 millimetres a year. The Dominican Republic grows Forastero cacao beans, and the beans give a roasted cocoa base carrying dried fruit and red fruit notes, typical of the terroir.

The Dominican Republic is the world's largest exporter of certified organic cocoa: it grows only around two per cent of the world's cocoa, but supplies roughly seventy per cent of the organic certified crop. Dominican cocoa is graded as either Hispaniola, which is fermented, or Sanchez, which is not.

Our Dominican Single Origin Chocolate

We stock Callebaut's Zestina Dominican Republic 70%, which you may know better by its former name, Cacao Barry Saint Domingue. It is a high fluidity dark couverture, so it moulds finely, enrobes cleanly and pans well, and it is comfortably our best selling single origin line. It supports the Cocoa Horizons Foundation.