There were three very lucky pastry chefs who took a flight, pardon - two flights, with Cacao Barry’s Victor Griffiths and landed in Tanzania - the land of cocoa. They had a very intense few days there visiting the cocoa plantations and discovering all the steps from cocoa to chocolate, which for most of us are hidden. But not anymore. They have agreed to share their experiences with us. The third one to enlighten us is Thomas Coly, the executive pastry chef of the Brown’s hotel.
