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Chocolate may be something a lot of people share a common fondness for, but did you know that the chocolate’s origin may be among the reasons you have a favorite kind of chocolate to begin with?

Benjie Pedro, resident chocolatier of Heavenly Chocolates in Roces Ave., near Tomas Morato, Quezon City, says that the origin of each type of chocolate is directly responsible for the particular qualities you love about them. Chocolate-planting countries have different temperatures, land quality, and ways of cultivating cocoa plant and harvesting cocoa beans, all of which result to different kinds of chocolate the world over.

For instance, knowledge of the right type of chocolate to use for baking or cooking, he says, can help you bring out the dessert's intricate flavors. If you’re only just beginning to realize the many uses of chocolates in the kitchen, you can use this guide in picking the right chocolate based on its origin. It could help you appreciate chocolates even more, too.

1. Chocolate from Peru is most delicate and the closest we could get to the quality of rare chocolate from Venezuela. It is almost as rare, since only 0.5 percent of the world's chocolates come from Peru. This kind of chocolate is best served on its own or used as ganache for cakes, but never for desserts that need strong flavors, such as lava cake. While it’s a weak kind, chocolate from Peru possesses a floral tone that makes it unique.

2. The smooth and plain quality of chocolate from Ghana makes it a favorite among Japanese; if you're eating chocolates from Japan, it's highly possible that you're indulging in Ghana chocolate, Benjie says. Twenty percent of the world's chocolate supply comes from this African region. Because of its uncomplicated taste, Ghana chocolate is best for kids.

3. The world gets most of its chocolate from Ivory Coast, where it has a good chocolate base and nutty flavor reminiscent of coconut milk.

4. The very rare chocolate from Madagascar is highly prized by chocolatiers for its good balance of chocolate, bitterness, fruity flavor, sweetness, and acidity. Madagascar chocolate is best used for cakes, especially those that are spiked with a bit of liquor.

5. Chocolate aficionados and chefs are more likely to love Ecuador chocolate, Benjie says. They savor its strong flavor and chefs only need to use a little of it to bring out the taste. Aside from its strong chocolate base, the Ecuador type is intense and bitter, meant for those who love their chocolate dark and harsh.