Deep in the heart of the West African Jungle grows the most exotic Cocoa. It is carefully hand picked, fermented and dried to ensure the cocoa reaches its full potential. It is then roasted to ensure a perfect balance of bitter, sweet, fruity so that the chocolatier can unleash its full potential. Half way around the globe, some blokes decide to turn it into a fine chocolate powder.
Those blokes have names and so does the chocolate, but we don’t know either.