Bean to bar is all over the world and we think that Choco Zone has just showed it. But this is not enough so that there are regions in the world where the cocoa is present in a massive way but the chocolate is quite not existing. One of this is Africa and here we are meeting our guest that has started to make "bean to bar" and that is talking to us the problems and the solutions that has found to improve the quality of chocolate also in these regions. We are with Femi of Loshes Chocolate that is doing a great job in Nigeria and it could be a target for a lot of new african chocolate makers that are starting with the magic job of produce the chocolate