FLAVORS

Flavors of chocolate are evocative of foods and of nature. Here, we have outlined leading flavor profiles:

Brine/Cure
leather
olive
pickle

Dairy
butter
caramel
cream

milk

Earth 
grass
herb
mineral
mushroom
soil
sugar cane
truffle
wood, e.g., pine, cedar

Ferment
bread
chocolate
coffee
black tea
toast
tobacco
wine

Floral
beeswax
honey
jasmine
orange blossom
lavender
rose
violet

 

Fruit (berry)
blackberry
black currant
boysenberry
muscat grape
raspberry
red currant
strawberry
Fruit (citrus)
grapefruit
lemon
orange
pineapple

 

Fruit (dried)
date
fig
prune
raisin

Fruit (stone)
apricot
cherry
peach
plum

Fruit (tropical)
banana
coconut

lychee
mango

Fruit (seed-bearing)
dried tomato
green pepper
melon
muscat grape
pear quince


Nut
almond
cashew
hazelnut
macadamia
marzipan
peanut
walnut 

Spice
anise
black pepper
cardamom
chili
cinnamon
clove
licorice
nutmeg
mint
vanilla

Note, the above flavors is not a complete list. 

Off-flavors
You may perceive an aroma that is off. Off-flavors in a chocolate may be attributed to the following: under- or over-fermentation; drying method; improper raw bean storage; handling and shipping; production parameters; and packaging.
Some off-flavors include:
ash
burlap
carbon
cardboard
cheese
ham
hay 
metallic
mold
musk
musty
oily
perfume
petroleum
phenolic
rubber
smoke
straw 
vinegar
yeast