Brokaw imports chocolate with a cocoa content as high as 75 percent, which ensures a long shelf life, few air bubbles, smooth melting properties and a silky feel on the palate. He fashions the chocolate into blocks, truffles, lollipops, shell-molded shapes such as Easter eggs and other products. His chocolate comes from single-estate cacao beans grown on plantations in Venezuela, Mexico, Tanzania, Cuba, New Guinea and San Dominique. Because the fermented, dried cacao bean is one of Brazil's top three exports -- along with coffee and sugar -- we can't think of a sweeter way to chase a meal at Yemanja than with the "food of the gods" at the Chocolate Bar.
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