@solstice22
Facing $12/kg cocoa prices, Parisian chocolatier Maison Bonnat developed "terroir chocolates" using local hazelnuts and sunflower lecithin. Their "100km Chocolate" line educates consumers on climate realities through tasting notes like "hints of crop stress." The bars package in seed paper containing drought-resistant wildflowers. While purists resist the 25% non-cacao recipes, climate-conscious buyers pay premiums. The breakthrough came when Michelin chefs featured the bars in desserts, legitimizing the alternative approach.
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