Most chefs these days, and more and more of us food lovers want to know where our food comes from - I mean, we really want to know. Where and how did it grow, who harvested it, how did it become such a delicious food? We have picked up these questions in wine shops and coffee roasteries, and now we want to apply them to everything from apples to cheeses. So why then are most of us taking chocolate for granted?
Original Beans - No bean is like the other
