Dark chocolate artistry starts with the bean.
David Belo left London for India in 2011, looking to start a new food project having closed his bakery, the Earth Loaf. He did not know Asia grew cacao when one day a friend brought him some seeds from Gokarna, Karnataka. “I was already experimenting with chocolate confectionery, and aware of the bean-to-bar chocolate movement, so when I discovered that most of the southern states were growing
