Beautiful Cacao from Nicaragua. - Tasting notes: Passion-Fruit, Coffee, Pineapple, Tannic and Kiwi We stone ground our cacao beans until the mouth feel is creamy smooth, followed by a good 2 to 3 week rest and then temper with perfect snap.. Remember to let the chocolate melt in your mouth and breath: 20% of flavour comes from our tongue and 80% comes from our nose. And the second piece of chocolate will negate the "BASE" flavour and let you experience the dancing notes with clarity.