As the Biabeag series of talks and sessions develops it is good to move further back and explore the provenance of the raw materials and the early processing that they are subjected to.
In this short video Lyss talks us through the word of cacao beans and helps us to understand how vital they are to the end product. Get them wrong (and we covered this a lot during the Roaster event) and you are guaranteed to fail.
You can meet, listen to and discuss cacao with Lyss, Karen from Bean and Goose and Mary from Truffle Fairy on Saturday November 8th. Click here for more info and to book.