Blended-origin vs single-origin chocolate

Blending is a craft decision as much as a commodity one. A deliberate blend can do things no single origin can.

Side by side

	Blended-origin	Single-origin	Why it matters
Purpose of the blend	Either cost and consistency at scale, or deliberate composition — using one origin's acidity to lift another's body.	To express one place.	These are opposite motives sharing a technique. A craft maker's two-origin blend and a commodity blend have nothing in common but the word.
Achievable flavour range	Wider. A blend can be balanced in ways no single harvest is, which is why most classic couvertures are blends.	Bounded by what that origin actually produced that year.	The finest French and Swiss couvertures are blends. Single-origin is a different goal, not a higher grade.
Year-to-year consistency	High, because the recipe can be adjusted to hit the same target.	Lower by design.
Disclosure	Often none. Blend composition is usually treated as proprietary.	Usually stated, sometimes to farm level.

For professional work needing consistency, and when a maker has blended deliberately and says why.

For tasting, for learning what a place tastes like, and for comparison flights.

Blended-origin chocolateSet against Single-origin, with the practical consequence of each difference.
Single-origin chocolateSet against Blended-origin, with the practical consequence of each difference.

ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)