World Of Cocoa
The cultivation of cacao in Ivory Coast began in the late 19th and early 20th centuries, thanks to the country's favorable climate and fertile soils.
The journey of cacao in Italy truly began to unfold during the 17th century when it was introduced as a beverage to the Italian aristocrats and the elite.
Initially consumed as a beverage among the French aristocracy, cacao in France quickly became a symbol of luxury and indulgence.
As the global demand for fine chocolate grows, Honduras is poised to reclaim its place as a leading producer of high-quality cacao and chocolate on the world stage.
England’s relationship with cacao, cocoa and chocolate spans centuries from the days of royal indulgence to the contemporary surge in artisanal craftsmanship.
Cuba's diverse geography, including mountains, plains, and coasts, creates a unique terroir that influences the distinct flavor profiles of its cacao.
