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Chocolate experts reflect on working with Anthony Bourdain; say he had ‘affinity with cocoa farmers’

Chocolate experts reflect on working with Anthony Bourdain; say he had ‘affinity with cocoa farmers’

 By Douglas Yu

Following news of Anthony Bourdain's recent death, Good & Evil chocolate bars were suddenly pulled from its producer Éclat Chocolate’s website as owner Christopher Curtin said the decision was made out of respect towards the celebrity chef.

Bourdain contributed to the creation of the premium chocolate with his friend Éric Ripert, who is known for his expertise in French cuisine. The two even started a show called Good & Evil – that was how the product was originally named – in which they talked about their journey of experiencing dishes across the world.

But how did a chef, who was a self-proclaimed “Hershey guy”​ (according to an industry expert he worked with), later become a high-quality chocolate connoisseur? The story started in 2013 when Bourdain went on a trip to a cocoa farm in Northern Peru as part of his “Parts Unknown”​ TV show.

“It was probably his first time to be on a cocoa farm,”​ said Dan Pearson, the president of Marañón Chocolate, when asked to describe his first encounter with the CNN star.

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