This recipe draws inspiration from the Panamanian Rainforest, where cocoa is grown and root vegetables are widely available.’ – Rachel Pol
‘The first time I went to a cocoa farm in my native Panama I fell deeper in love with chocolate. It also made me feel responsible for the Native Indian communities who have abandoned cocoa farming because a fair price is not being met. Since then, we have been working with small growers to improve consistency and fair trade their cocoa beans, encouraging the new generation back into cocoa farming. Besides making our own chocolate from bean to bar with only two ingredients, cocoa nibs and raw sugar, we are constantly finding different ways to use it. Cocoa butter is a high stable fat with a long shelf life, rich in antioxidants. ‘The cocoa nibs are packed with powerful nutrients, antioxidants and mood lifters that add a lovely crunch, with subtle notes of chocolate and a mild nutty flavor.