Vicente Norero Archives | culture: the word on cheese
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Bean to Bar: How a pulpy white pod becomes dark, velvety chocolate

Where does chocolate come from? Read all about the journey of how a pulpy white pod becomes the dark, velvety chocolate that we all know and love.

Farms & Fermentaries

We wouldn’t have chocolate if it weren’t for farmers, so we can’t talk about it without shining a light on the operations behind your favorite bars.