Boyhood summer visits to his family’s idle cocoa plantations become a driving force for Diego Badaró. In resurrecting the Badaró fazenda, he’s also become a driving force for pioneering premium chocolate amongst Brazilians.
Samantha Aquim, from Aquim Gastronomia, continues to help run the family catering business in Rio de Janeiro as a gourmet chef. In addition, she also continues to draw upon her education reading and researching therapy.
For a while, it seemed that chocolate was fast becoming the panacea for all ills. Heart problems, eat chocolate. High cholesterol, 30 grams a day will do. Feeling sluggish, down-and-out? Chocolate to the rescue.
Growth has slowed in many regions and several sectors, particularly those buffeted by wars and economic slowdowns. Still, all signs suggest it’s just a matter of taking a deep breath before innovative new products spur a resurgence.
“We wanted to analyze who we are, our history, where we belong in the category,” says Doug Simons. “We have a great history, a great product, a great following. We needed to focus on our premium quality.”