How Kimberly and Priscilla Addison are proving that Africa’s greatest export should no longer be cocoa beans, but world-class brands.
For more than a century, the world’s finest chocolate has carried European names.

Walk into Harrods in London, Galeries Lafayette in Paris, or a luxury food hall in Dubai, and the shelves tell the same story. Swiss chocolate. Belgian chocolate. French chocolate. Italian chocolate. Beautifully wrapped bars command premium prices, celebrated as symbols of craftsmanship and luxury.

What the packaging rarely tells consumers is where the journey actually began.

More often than not, it started thousands of kilometres away, on a cocoa farm in West Africa.

Ghana and Côte d’Ivoire together produce about 60 per cent of the world’s cocoa beans, supplying the essential ingredient that fuels a global chocolate industry worth well over US$130 billion. Yet for decades, the greatest share of that value has been captured far from the

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