TheChocPro | Is it time for a second look at West Africa?

One of the most commonly cited differences between commercial chocolate and artisanal chocolate is that big commercial producers use beans from West Africa and craft chocolate makers do not, preferring beans from New World sources such as South America, Central America and the Caribbean. The implication here is that West African beans are of poor quality and suitable only for mass-produced industrial applications. It is a refrain that gets repeated time and again, but is it really true?

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