In 2022, Michelin-starred restaurant @providencela launched a new, no-waste chocolate program that sources directly from cacao farmers who practice sustainable growing, then processes and utilizes every morsel of the beans: Beans are processed to nibs, which become desserts and confections; powdered byproduct is used in baking and sauces; and even the empty husks, often discarded, are transformed into an elegant end-of-meal tea service. “One of the great parts about being able to source our own cacao is once it comes here, 100% of it is not wasted,” said executive pastry chef Mac Daniel Dimla. Read more from @breij at the link in our bio. 🎥: @codyel #chocolate #restaurant #losangeles #la #sustainability #environment #michelin