nostr:npub140gq5qm0hc8ynmzhxnaxz38lp5zl4640w6sjcmrp8l4aw3wkwlrqw9fkpv I’d say European chocolate is usually more focused on being smooth and velvety, with a neutral but rich flavour profile. South American chocolate is more varied and focused a lot more on the subtle flavour notes of the bean. Reminds me of tasing coffee or wine.