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.”
Anne Shaeffer first had the idea while walking through the chocolate section of the grocery store and wondering to herself, “How can most people tell the difference between good and not-so-good chocolate before they buy?”