There are three major varieties of Cacao bean – the Forastero, the rare Criollo, prized because it is less bitter and more aromatic than other varieties and used by the Maya, or a blend of the two called Trinitario.

About 80% of chocolate is made from cheap to cultivate Forestero plants, and about 10% from Trinitario.

After harvest, the cacao bean is dried or roasted, the husk split open and the nibs produced.

“If a farmer uses banana leaves to dry the beans on, it can infuse the chocolate with a subtle fruity flavour,” says Bala’s husband, Marcus, “but they might even use Tarmac where the process leaves a less appetising flavour.”

The cocoa nibs are ground until they yield cocoa powder and cocoa butter. Here the butter is often removed to be used for cosmetics and replaced with cheaper vegetable fats. Belgian chocolate also has the addition of vanilla – Bala advises buyers to read the ingredients to check yeast-derived artificial version, vanillan, is not used instead.

Dark chocolate is cocoa, cocoa butter and sugar. Milk chocolate has the addition of condensed or powdered milk, and more sugar. Generally, the lower the percentage of cocoa solids, the more sugar is added.

“The percentage you see is the percentage of cacao bean material, cocoa powder and cocoa butter,” says Marcus.

Bala’s favourite is El Rey – Venezuelan chocolate made from Triniterio beans, with 73% cocoa solids – intense but not bitter.