INTENSE COLOURS AND TROPICAL SCENTS
We have lost count of the number of times we’ve travelled to the Tropics to explore remote areas of forest and vast plots of land farmed using modern methods.
I’ve tasted raw beans from dozens of cocoa varieties.
The most difficult and intriguing thing is to imagine the scent given off by a bean after it has been roasted.
Like a composer who identifies the right musical notes and then puts them in order, I look for the right aromatic notes and then use them to create my Symphonies of taste.