In the past thirty and more years of passionate exploration into the world of chocolate I have come across many different varieties of cocoa, cultivated on particular plantations, both in the Americas, where it was born, and in Africa and the Orient, where it was transplanted. Amongst all types, these varieties immediately fascinated and struck me for their extraordinary distinctiveness.
Tasting them separately reveals their exclusive flavour identity which remains in the memory.
Tasting them in sequence, they become ‘single tesserae’ which contribute in making up the ‘mosaic of great chocolate’, a reference for lovers and followers of the food of the gods.
