Did you know how much food and music resemble each other.? In this podcast, we explore my African 16-Truffle assortment, whose members I liken to members of a choir. Some are sopranos, some are mezzo-sopranos, some altos, tenors and basses. Some are divas and Pavarottis. On the food side, we have the demure, modest and diplomatic vanilla truffle, who gets along with everyone--just the opposite of the wild and swashbuckling Whiskey truffle, a baritone, and the cocoa-banana truffle, a soprano, the Noisette, a nutty tenor, and the Curry -raisin, who hails from India and whose many voices combine to make her a spicy alto.
Just as a reminder: these chocolates, which I sell here in France, are all made from chocolate manufactured by cocoa farmers in the village of Depa, Côte d'Ivoire. Right now, if you check out my Facebook page, you'll see videos of Adama Yamba working with his crew on 1,800 African ChocoFudgeBars. I'll let you know when they have been exported to the US.
As always, if you have questions about our work, contact me at twneuhaus@gmail.com
Write to me at tom@projecthopeandfairness.org
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