Across Colombia, millions of families prepare their breakfast.
For most, this includes a steaming cup of hot chocolate, or chocolatada.
In gourmet shops across Europe, in confectioner’s shops in New York and San Francisco, chocolatiers churn out truffles, molds and other delights made from Colombian chocolate—much of it exported from the South American nation as shavings or powder.
But how did it get here? How long did it travel? How many lives did it touch along the way?