Chef uses only organic Belgian dark chocolate.

I heard chef talking to a supplier on the phone today. She was from Cameron and her family has a cacao plantation and can provide 100's of tons (which is what we need) for a great price. They were going over all kinds of technical details. Super interesting to learn from that. Also, apparently the prefers the notes & flavour profiles of West African cacao over his currently supply. I had to leave before the conversation was over but I think he's going to try it out.