The Cocoa Science
Dark chocolate truffle with Ghanaian cocoa nib, gold leaf & espresso dust — when structure reshapes perception
She traveled to Ghana and observed how convening scientists and executives could reshape narrative authority.
Why this bite? Jennifer learned in Ghana that structure reshapes perception. This cocoa truffle is a room that changes the narrative.
The Story
One of Jennifer's early growth chapters involved producing international cocoa science symposia for Mars Incorporated in partnership with UC Davis. She traveled to Ghana and observed how convening the right stakeholders under the right framing reshapes perception entirely. This Ghanaian cocoa truffle with gold leaf and espresso dust is that lesson: the product didn't change, but the room around it did.
Read Full Story →Ingredients
- Ghanaian dark chocolate
- Cocoa butter
- Cocoa nibs
- Espresso powder
- Edible gold leaf
- Sea salt
Preparation
- 1.Melt chocolate with cocoa butter.
- 2.Pour into truffle molds with a cocoa nib center.
- 3.Chill until set.
- 4.Dust with espresso powder, apply gold leaf, finish with sea salt.
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