Picture this. A single square of dark chocolate rests on the saucer beside your cup. Steam rises from freshly brewed Kona coffee. Before you even lift the cup, the aromas have already begun to introduce themselves to each other. Rich cocoa, warm roasted coffee, something faintly floral underneath it all. You have not taken a sip yet, and the pairing has already started working.
This is not a coincidence. Coffee and chocolate are one of the most naturally harmonious pairings in the culinary world, and the science behind that harmony is as fascinating as the flavors themselves. But not all coffee is the same, and not all chocolate is the same. Getting the most out of this pairing means understanding both sides of the equation before you bring them together.
At Buddha's Cup, we grow, process, and roast our Kona coffee on our farm in Holualoa, Hawaii. We have watched these beans move from red cherry on the tree to finished cup, and we have tasted thousands of cups along the way. That direct, hands-on relationship with our coffee gives us a perspective on Kona coffee and chocolate flavor notes that is hard to replicate anywhere else. We are not writing about Kona from the outside. We live it.
This guide is built to take you through everything you need to know to pair Kona coffee with dark chocolate well. We start with the science, because understanding why this pairing works makes you a better taster. Then we move into Kona's specific flavor profile and what makes it unique among the world's great coffees. From there, we walk through the dark chocolate side of the equation, so you understand what you are working with. The heart of this guide is a detailed pairing matrix that matches specific Kona roast levels to specific chocolate percentages and origins. We close with a practical tasting method and a few ways to bring this experience to life, whether at home or on a visit to our farm.
Pour yourself something good. This is worth your full attention.
Why Coffee and Chocolate Belong Together: The Science Behind the Pairing
Some pairings are fashionable. Coffee and dark chocolate is not one of them. It is foundational. The reason it works so reliably across cultures, cuisines, and centuries comes down to chemistry, biology, and sensory logic. Once you understand the science, the pairing stops feeling like a happy accident and starts feeling almost inevitable.
Shared Volatile Compounds: What Coffee and Cocoa Have in Common
Coffee and cocoa both begin their journey to your cup with fermentation. After coffee cherries are harvested, the fruit surrounding the beans undergoes fermentation before the beans are dried, milled, and roasted. Cacao goes through a similar process. Fresh cacao pods are opened, the beans are scooped out along with the surrounding pulp, and that pulp ferments over several days before the beans are dried and eventually roasted.
This parallel process is not just an interesting production footnote. It is the foundation of the pairing's chemistry. Fermentation and roasting in both crops produce overlapping families of aromatic compounds, including pyrazines, furanones, and aldehydes. Pyrazines are responsible for the roasted, nutty, earthy notes that you recognize immediately in both a good dark roast and a quality dark chocolate. Furanones contribute caramel and sweet undertones. Aldehydes carry fruity and floral accents that lift the aroma of both.
When you bring a cup of coffee and a piece of dark chocolate together, your nose is processing two sets of volatiles that share the same chemical families. The result feels harmonious rather than jarring because, at a molecular level, it is harmonious. The flavors are not fighting for attention. They are speaking the same language.
Terroir adds another layer to this. The volcanic soil, rainfall, and elevation of the Kona coffee belt on Hawaii's Big Island produce volatile compounds in our beans that have their own distinctive character. The same logic applies to cacao grown in different regions. The specific expression of those shared compound families varies by origin, which is why some pairings sing more clearly than others. We will get into that in depth when we build out the pairing recommendations.
Caffeine and Theobromine: A Complementary Energy Story
Beyond the aromatic chemistry, coffee and dark chocolate interact on a physiological level that most people experience without quite knowing why. Coffee is your primary caffeine delivery system. Dark chocolate delivers theobromine, a related stimulant compound in the same chemical family but with notably different pharmacokinetics.
Caffeine from coffee hits relatively fast. It crosses the blood-brain barrier quickly, blocks adenosine receptors, and produces that familiar alert, awake feeling within twenty to thirty minutes. The effect can be intense, and the subsequent drop-off can feel abrupt for some people.
Theobromine from dark chocolate works more slowly and gently. It is a milder stimulant than caffeine, and its effects last longer and taper more gradually. It also has a mild mood-elevating quality and contributes to feelings of satisfaction and calm focus.
When you combine a cup of Kona coffee with a piece of quality dark chocolate, you are not just doubling your stimulant intake. You are layering two compounds that complement each other's timing and character. The result is a more sustained, balanced kind of alertness that many people find more pleasant than coffee alone. This is part of why the combination feels so satisfying, not just pleasant on the palate but genuinely good in the body. It is not just a sensory experience. It is a biochemical one.
Bitterness, Body, and Balance: The Sensory Logic
Both coffee and dark chocolate register bitterness on the palate. For the uninitiated, that might sound like a recipe for an overwhelming experience. In practice, matched correctly, it creates something more interesting: a conversation between two similar voices that are saying slightly different things.
The key concept in flavor pairing is the difference between complementary pairings and contrasting pairings. A complementary pairing matches like flavors to amplify and reinforce each other. A contrasting pairing creates productive tension, where different flavors push against each other to highlight qualities that neither could reveal alone. Coffee and dark chocolate can do both, depending on which roast level and which chocolate percentage you choose.
There is also an individual biology component worth acknowledging. Research suggests that people who metabolize caffeine faster tend to gravitate toward black coffee and toward darker, more bitter chocolate. If you are someone who drinks your coffee black and reaches for the 85% bar over the 55% bar, you are not just making an aesthetic choice. You may be wired for it. Understanding your own palate is step one of any pairing practice.
Exploring gourmet chocolate pairings with Kona coffee is one of the most rewarding ways to develop your palate, and what makes Kona coffee pairings memorable is precisely this layered sensory and biochemical harmony. Once you experience it consciously, you cannot un-experience it.
Understanding Kona Coffee's Flavor Profile
Before we can tell you which dark chocolate to pair with which roast, you need to understand what Kona coffee actually tastes like and why. The flavor profile of Kona is not arbitrary. It is the direct expression of a very specific place and a very specific way of farming. Getting to know the coffee from the ground up, literally, makes every pairing recommendation more meaningful.
What the Big Island Does to a Coffee Bean
Kona coffee is grown exclusively in the Kona coffee belt, a narrow strip of land on the western slopes of Mauna Loa and Hualalai volcanoes on Hawaii's Big Island. The growing conditions there are unlike anywhere else on earth. The soil is volcanic, rich in minerals, and exceptionally well-draining, which prevents the root rot that plagues coffee in wetter environments. The elevation ranges from roughly 500 to 3,000 feet, which keeps temperatures moderate and allows the cherries to ripen slowly and evenly.
What sets the Kona belt apart most dramatically is its daily weather pattern. Mornings are typically bright and sunny, which drives photosynthesis and healthy cherry development. By early afternoon, clouds roll in from the ocean and wrap the hillsides in mist. This natural shade cools the trees during the hottest part of the day and delivers the moisture the plants need without waterlogging the volcanic soil. Afternoon showers are common, brief, and surprisingly predictable. This cycle repeats itself almost daily during the growing season.
The result of these conditions is a coffee bean with a character that is consistent, distinctive, and immediately recognizable to experienced tasters. Kona coffee is known for its smooth, full body, its naturally balanced acidity, its clean finish, and a flavor spectrum that runs from honey and caramel through nutty and floral notes to something that experts often describe as a mild milk chocolate undertone in medium roasts. It is not a sharp coffee. It is not aggressive. It is rich without being heavy, and complex without being confusing.
It is worth noting that authentic Kona coffee comes only from this specific region. Anything labeled as a Kona blend may contain as little as 10% actual Kona beans, with the remainder being lower-cost coffee from other origins. The blend category is legal in Hawaii, but it is a very different product. We will come back to this when we talk about why the distinction matters for pairing. For now, just know that when we talk about Kona coffee in this guide, we mean 100% Kona. Understanding the difference between Kona coffee vs. Kona blend is essential before you invest in a pairing experience.
Flavor Notes by Roast Level: Light, Medium, and Dark Kona
Roast level is the single most important variable in Kona's flavor expression, and it is the primary driver of which chocolate percentage will pair best. Because we roast our beans on-farm at Buddha's Cup, we have a firsthand understanding of how each roast level transforms the same bean into a distinctly different cup.
Light roast Kona is the brightest expression of the bean. The roasting process is shorter and cooler, which preserves more of the origin character and volatile aromatics that come from the specific terroir of the Kona belt. Light roast cups are more acidic, with a lighter body and a flavor profile that skews toward floral notes, honey, stone fruit like peach or apricot, and sometimes a tea-like delicacy. The chocolate undertone that defines medium and dark Kona is barely present in a light roast. This is the roast for people who want to taste the farm in the cup.
Medium roast Kona is the most widely recognized expression of this coffee, and arguably the most beloved. This is where the caramel and milk chocolate notes come forward clearly, where the body rounds out into something full and satisfying, and where the acidity softens to a gentle brightness rather than a sharp edge. Nuttiness emerges here too, often in the form of roasted hazelnut or macadamia. This is the roast level most visitors to our farm have tasted when they say they finally understand what Kona is all about. It is also the most versatile roast for chocolate pairing, as we will explain shortly.
Dark roast Kona is a bolder, more intense version of the bean. Longer roasting reduces acidity further, deepens the body, and shifts the flavor profile toward bittersweet and sometimes smoky territory. Dark roast Kona can taste somewhat chocolatey on its own, with notes that shade toward dark cocoa and roasted wood. This roast level pairs beautifully with high-percentage dark chocolate when you want a pairing that is rich, bold, and unapologetically intense. It is not the most delicate cup, but it is deeply satisfying in its own right.
As an everyday Kona coffee experience, medium roast is the most accessible starting point for new tasters. The Kona coffee and local flavors connection is perhaps most evident at medium roast, where the natural notes of the Big Island's volcanic landscape translate most directly into the cup.
What Kona Is Not: Dispelling Pairing Myths
One of the most persistent myths about coffee and chocolate pairing is that you need a bold, aggressive, heavily roasted coffee to stand up to the intensity of dark chocolate. The logic seems intuitive: dark chocolate is powerful, so you need a powerful coffee to match it. In practice, this advice often leads to pairings that are overwhelming rather than harmonious.
Kona challenges this assumption directly. It is not an aggressive coffee. It does not punch you with bitterness or knock you over with sharp acidity. Its character is smooth, balanced, and generous. And that is a gift for pairing, not a limitation.
When a coffee is smooth and forgiving, it does not compete with its partner. It amplifies. The natural caramel and nut notes in a medium roast Kona do not clash with the bittersweet complexity of a 72% dark chocolate bar. They find each other and both become more interesting. A sharp, over-roasted coffee might mask the nuances in a quality chocolate. Kona lets them speak.
This is also why Kona works across a wider range of chocolate percentages than many more assertive single-origin coffees. A very tannic, heavily acidic Ethiopian natural process coffee, for example, narrows your pairing window significantly because its own flavors are so dominant. Kona's natural balance means you can explore from 60% chocolate all the way up to 85% and find something rewarding at each stop along the way.
The takeaway: do not let Kona's gentleness fool you into thinking it is weak. It is confident enough in its own character that it does not need to shout. It pairs to enhance, not compete.
Understanding Dark Chocolate for Coffee Pairing
Now we turn to the other half of the equation. Dark chocolate is not a monolithic category. The range of flavors, textures, and intensities within what we broadly call dark chocolate is enormous, and understanding those variables is essential to making pairing recommendations that actually work.
Chocolate Percentage: What the Number Actually Means
The percentage on a dark chocolate bar tells you the proportion of the bar that comes from cocoa solids, which includes both cocoa mass and cocoa butter, as opposed to sugar and other ingredients. A 70% bar is 70% cocoa-derived material and 30% everything else, primarily sugar. A 85% bar has significantly less sugar and more cocoa intensity.
As the percentage rises, several things happen simultaneously. Sweetness decreases. Bitterness increases. The finish becomes drier and more prolonged. The complexity of origin flavor notes becomes more apparent because there is less sugar masking them. The texture can also become more crumbly and less glossy, though this varies by manufacturer and production method.
For coffee pairing purposes, the useful spectrum within dark chocolate runs roughly as follows. Bars in the 60 to 70% range still carry noticeable sweetness and may retain some fruit and milk notes. They are an accessible entry point for people new to dark chocolate pairing. Bars in the 70 to 80% range represent the sweet spot for most coffee pairings. Bitterness is pronounced but not overwhelming, complexity is high, and the flavor structure is robust enough to hold its own beside a full-bodied coffee. Bars above 80% are intense, often dry, and require a coffee with enough depth and body to match them. They are challenging to pair but deeply rewarding when you get it right.
It is important to note that percentage is a guide, not a guarantee. Two bars at the same percentage from different producers and different cacao origins can taste dramatically different. A 72% bar from Madagascar may taste brighter and fruitier than a 72% bar from Ghana, even though the numbers match. The number tells you the sugar-to-cocoa ratio. It does not tell you everything about the flavor.
Cacao Origins and How They Interact with Coffee
Just as Kona coffee expresses the terroir of Hawaii's Big Island, cacao expresses the terroir of its growing region. The flavor differences between cacao from different origins are substantial and directly relevant to how they will interact with your Kona coffee.
Madagascar and Tanzania produce cacao that is known for bright, fruity acidity and pronounced red berry notes. A Madagascar 65% or 70% bar often tastes more like raspberries and red currants than it does like classic cocoa. This fruit-forward character works beautifully with light roast Kona, where both the coffee and the chocolate bring brightness and clarity to the pairing.
Ecuador and Venezuela are home to some of the most complex and sought-after cacao in the world. These origins tend toward earthy, floral, and layered flavor profiles, with notes of jasmine, tropical fruit, and deep cocoa. They are nuanced without being aggressive, which makes them ideal partners for the balanced character of medium roast Kona. The two amplify each other's complexity without either one overwhelming the other.
Ghana and Ivory Coast produce what many people think of as classic cocoa flavor: robust, straightforward, dependably rich. These bars often have less fruit character and more of a pure, deep cocoa note with mild earthiness. They pair well with dark roast Kona, where both sides of the pairing are playing in the same bold, roasted register.
Hawaiian-grown cacao also exists, though it is a small and specialized category. When you can find a chocolate made from Hawaiian cacao paired with Hawaiian coffee, you are experiencing a kind of local terroir conversation that has no parallel anywhere else in the world. We appreciate every opportunity to highlight local producers who share our commitment to growing extraordinary things on this remarkable land.
Beyond the Bar: Formats That Work with Kona
While a classic square of dark chocolate beside a cup of coffee is the most accessible format for pairing, the possibilities extend much further. Understanding different chocolate formats opens up new pairing experiences that can be just as rewarding, and sometimes more so.
Chocolate-covered espresso beans are perhaps the most direct expression of the coffee-chocolate relationship: coffee literally encased in chocolate, consumed as a single experience. With a Kona base, this format is particularly satisfying because the coffee flavor inside the chocolate coat is smooth and nuanced rather than sharp.
Dark chocolate ganaches and truffles introduce a creamier texture and a more concentrated chocolate flavor. Kona coffee and macadamia truffles are a classic Hawaiian combination that showcases how well local ingredients speak to each other. The macadamia nut adds a buttery richness that bridges the coffee and chocolate flavors elegantly.
Cacao nibs offer a less sweet, more textural pairing experience. Because nibs have not been processed into chocolate, they retain a raw cocoa intensity and a satisfying crunch. Paired with Kona, they create a pairing that is more about texture and pure cocoa flavor than sweetness or complexity.
Drinking chocolate, made from melted high-quality dark chocolate rather than cocoa powder, creates a completely different pairing dynamic when served alongside a brewed cup of Kona. The two liquid formats let you alternate sips and notice how each reshapes your perception of the other. For more on making Kona coffee gourmet chocolate pairings work in different formats, we have additional resources on our site.
The Pairing Guide: Kona Roasts Matched to Dark Chocolate
This is the heart of everything we have been building toward. With a solid understanding of Kona's flavor profile across roast levels and a working knowledge of dark chocolate's variables, we can now make specific, confident pairing recommendations. These are not theoretical suggestions. These are pairings we have tasted, refined, and shared with guests at Buddha's Cup over many years on this farm.
Light Roast Kona and Dark Chocolate at 60 to 68 Percent
Light roast Kona is a delicate, aromatic coffee. Its defining characteristics, brightness, floral notes, honey, stone fruit, and a light body, need a chocolate partner that can match that lightness without smothering it. A dark chocolate in the 60 to 68% range is the right choice here. This is a chocolate that still carries some sweetness and may retain gentle fruit notes from its origin. It does not impose itself with the full force of a high-percentage bar, so the coffee has room to breathe and express itself.
Our top recommendation in this pairing is a Madagascar or Tanzanian origin bar in the 64 to 67% range. The fruit-forward, slightly acidic character of these chocolates mirrors the brightness in a light roast Kona and lifts both flavors simultaneously. When you taste this pairing, you might notice peach or apricot from the coffee and something like raspberry or red currant from the chocolate meeting in the middle. The finish is clean and refreshing, with just enough sweetness from the chocolate to balance the coffee's gentle acidity.
What to avoid at this pairing level: resist the temptation to go above 75% chocolate with a light roast Kona. The intensity imbalance will work against you. A very high-percentage bar has a dry, sustained bitterness that will overwhelm the delicate aromatic layer of a light roast. The coffee will seem thin and slightly sharp in comparison, and neither side of the pairing will show its best face.
For brewing, we strongly recommend a pour-over or Chemex method for light roast Kona in a pairing context. These brewing methods use a paper filter that removes most of the coffee oils, resulting in a cleaner, clearer cup that lets the aromatic compounds come forward without interference. The brightness of a light roast benefits enormously from this clarity. Brew at a water temperature around 195 to 200 degrees Fahrenheit and use a medium-fine grind to preserve those delicate volatile notes that make light roast Kona worth seeking out in the first place.
Tasting notes to watch for in this pairing: peach, honeysuckle, mild cocoa, citrus blossom, red berry, and a clean, slightly sweet finish. This is a pairing for a quiet morning or a thoughtful afternoon. It rewards attention.
Medium Roast Kona and Dark Chocolate at 68 to 75 Percent: The Classic Match
If you are new to coffee and chocolate pairing, start here. Medium roast Kona paired with a 70 to 75% dark chocolate bar is the most reliably excellent, consistently approachable, and broadly appealing combination in this entire guide. It is the pairing we recommend to guests on our tasting tours at Buddha's Cup, and it has earned that recommendation through years of enthusiastic responses from visitors who come to Holualoa from all over the world.
The reason this pairing works so well begins with the medium roast itself. This is the roast level where Kona's milk chocolate undertone is most pronounced. The caramel and roasted hazelnut notes are fully developed. The body is round and full without being heavy. The acidity has softened to a gentle background warmth. When you pair this coffee with a dark chocolate in the 70 to 75% range, the chocolate's bittersweet character harmonizes with the coffee's natural cocoa undertones, and both become more interesting together than they are separately.
Our top recommendation for the chocolate side of this pairing is an Ecuador or Venezuela origin bar at 70 to 72%. These chocolates are earthy, floral, and layered, with enough complexity to keep up with Kona's character but not so aggressive that they take over. The result is a pairing where you can taste both components clearly, notice where they overlap, and enjoy a lingering finish that keeps evolving for a minute or more after your last sip.
Brew recommendations for this pairing are flexible, which is part of what makes medium roast Kona so approachable. A drip brewer, a French press, or a pour-over all produce excellent results. The French press will give you a slightly fuller body and more oil in the cup, which can add richness to the pairing. A pour-over keeps things cleaner and allows the floral notes to come forward more clearly. Try both and notice the difference. For a deeper look at how brewing method affects the experience, our guide to drip vs. pour-over with Kona goes into much more detail.
Tasting notes to watch for in this pairing: caramel, roasted hazelnut, bittersweet cocoa, macadamia, floral mid-notes, and a long, warming, slightly sweet finish. This is the pairing that most often makes first-time visitors to our farm say something like, "I finally understand what everyone means about Kona." For more on what makes these experiences so distinctive, read about Kona coffee and chocolate flavor notes and what makes memorable Kona coffee pairings stand apart from ordinary combinations.
Dark Roast Kona and Dark Chocolate at 75 to 85 Percent
This pairing is for people who know exactly what they like and want more of it. Dark roast Kona is bold, body-forward, and bittersweet in its own right. Its acidity is low, its roasted character is prominent, and it can hold its own against a chocolate that would overwhelm a lighter roast. When you pair it with a 75 to 85% dark chocolate, you are creating a pairing that leans into intensity rather than balance. Done well, it is extraordinary. Done carelessly, it can become one-dimensional.
The key to making this pairing sing is finding chocolate with a small element of contrast built in. A Ghana or Ivory Coast origin bar in the 75 to 80% range gives you that classic, robust cocoa character that complements dark roast Kona's depth. But look for a bar that has a trace of fruit note or a subtle spice undertone, perhaps a hint of dried fig or a faint earthiness that is different from the coffee's roasted character. That small contrast is what prevents the pairing from collapsing into a single uniform flavor.
One of our favorite variations at this level is dark roast Kona paired with a 72 to 75% dark chocolate that has been finished with sea salt. The salt performs a bridging function. It softens the perceived bitterness of both the coffee and the chocolate simultaneously, opens up sweetness that you would not otherwise notice, and ties the two together in a way that feels surprising and inevitable at the same time. The sea salt element is not gimmicky here. It is functional, and it works beautifully.
Brew recommendations for dark roast Kona in a pairing context lean toward methods that emphasize body. A French press is excellent here, because the unfiltered brewing method allows coffee oils to remain in the cup, adding a richness and mouthfeel that holds its own against high-percentage chocolate. A moka pot is another strong option, producing a concentrated, espresso-adjacent brew with a dense body and intense flavor. These methods suit the bold character of this pairing without apology.
Tasting notes to watch for: dark cocoa, roasted wood, bittersweet finish, dried fruit, smoke, and a lingering warmth that settles into something almost meditative. This pairing asks for your full presence. Give it that, and it will give you something remarkable in return.
How to Taste a Coffee and Chocolate Pairing
Knowing which coffees and chocolates to pair is only part of the skill. The other part is knowing how to taste the pairing once you have assembled it. Active tasting is a practice, not a talent. Anyone can learn it, and everyone who does gets more out of every cup they drink for the rest of their life. Here is how we approach it, both on the farm and at home.
Setting Up Your Tasting: What You Need
The setup for a coffee and chocolate pairing tasting is intentionally minimal. You do not need specialized equipment, a formal dining table, or a background in sensory science. You need a brewed cup of Kona coffee, two or three squares of dark chocolate, a glass of room-temperature water for palate cleansing between tastings, and a few uninterrupted minutes.
Temperature matters more than most people realize. Cold chocolate suppresses flavor dramatically. The cocoa butter in the chocolate locks in aromatic compounds at lower temperatures, and your taste receptors are less active when processing cold foods. For tasting, chocolate should always be at room temperature or very slightly warmer. If your chocolate has been in the refrigerator, let it sit for fifteen to twenty minutes before you begin.
Your coffee should be brewed slightly lighter than usual, meaning a slightly higher ratio of water to coffee than you might use for a morning cup. This leaves more room in the flavor space for the chocolate's contribution. A very strong, concentrated cup can dominate the pairing and make it harder to perceive the nuances in the chocolate.
This tasting approach is essentially what guests experience during our deluxe tasting experiences at Buddha's Cup in Holualoa. When you visit the farm, you get the added dimension of understanding exactly where the coffee came from, often within view of the trees it grew on. That context changes the experience in ways that are difficult to describe but impossible to miss. If you are curious about what to expect, our page on coffee farm tours in Holualoa has all the details you need to plan a visit.
The Three-Step Tasting Method
We use a three-step sequence for every pairing tasting we lead on the farm, and we recommend it equally for tasting at home. The sequence is designed to train your palate to notice what the pairing actually does, rather than just registering a general sense of whether you like it or not.
Step one is solo coffee assessment. Before you introduce the chocolate, taste your coffee on its own. Take a sip and hold it in your mouth for a moment before swallowing. Notice the first flavors that arrive, usually the most volatile and aromatic. Notice the mid-palate, where body and sweetness register. Notice the finish, the flavor that remains after you swallow. Write down three words that describe what you taste. Do not overthink it. Just notice.
Step two is solo chocolate assessment. Break off a small piece of chocolate, place it on your tongue, and resist the urge to chew immediately. Let it begin to melt slowly. As the cocoa butter releases and the chocolate warms, the aromatic compounds become more volatile and your taste receptors receive a more complex signal. Notice the same three moments: first impression, mid-palate, finish. Write down three more words.
Step three is the pairing itself. Take a bite of chocolate and let it begin to melt, but do not let it finish completely. When the chocolate is about halfway melted, take a sip of coffee. The two will meet on your palate simultaneously, and something interesting will happen. Some flavors will amplify and become more vivid. Others will recede. New notes may appear that were not present in either component alone. This is the pairing doing its work. Take a moment to notice what changed. Write it down if you can.
Repeat this sequence with two or three different chocolates using the same cup of coffee. The comparison is where the learning happens fastest. When