EditorialA plate of hand-cut tagliolini, mountain rabbit, cacao nibs and black truffle at Hisa Franko, a restaurant in Kobarid, Slovenia on April 8, 2023. (Ciril Jazbec/The New York Times)
EditorialA plate of hand-cut tagliolini, mountain rabbit, cacao nibs and black truffle at Hisa Franko, a restaurant in Kobarid, Slovenia on April 8, 2023. (Ciril Jazbec/The New York Times)
EditorialAn estate worker at Fond Doux Eco Resort outside Soufriére, St. Lucia, stomps on cacao beans, which aids the shelling process, on Nov. 3, 2022. (Tony Cenicola/The New York Times)
EditorialEmily Stone, a founder of Uncommon Cacao, drips chocolate onto a tasting spoon in her lab at their offices in Berkeley, Calif. on Feb. 4, 2020. (Erin Lubin/New York Times)