Remember when we go somewhere we've never been before and freely explore? Remember the feeling of being a little bit lost but knowing it would be okay in the end? And as time seems to stretch so does our feeling of uncertainty...It's hard not to think of the present as if it were happening already in the future: remember that summer, when we were in lockdown, and we made that fantastic chocolate mousse?
No one knows what’s going to happen and yet we know that out there the big beautiful world is still here, and we feel like exploring it.
And so we take you onto a trip with Chris Dodd, that took him to the land of Cusco, Peru without knowing what to expect, indulging the great mystery that it provoked in him.
He travelled with the Original Beans team, French and Italian chocolate makers, wholesale partners and pastry chefs such as himself in one of the Original Beans Chocolate Lab Expedition Trips, right before the outbreak. It wasn’t only passion for chocolate that brought this group together but a shared sense of responsibility in changing chocolate’s main mental connection, namely that it's a sugary snack. No. Chocolate has so much flavour in it, it’s so versatile, it’s luxurious when it's made with the best available beans. Chris already knows this and has his own set of favourites to work with. He was first introduced to Original Beans in 2013 when he worked at Hotel Cafe Royal, Piccadilly, London. Later on, when he was hired by the Rothschild family to set up a chocolate shop and café under their name, R Chocolate, he decided to use Original Beans chocolate as his supplier.
Pure Cacao - Cusco 100%