now he cho meslate, spial chocolate to be coed slowly and with pleasure. carl: industrializhas caused the loss of so much flavoruali and q. and for my generation, it's now time to protect and rediscover such things. reporter: but it doesn'te cheaply. 310 euros for 50 grams. and the price won't fall until there are more nacional cocoa trees. that's one of the aims of the farmers here. several want to go the same way as servio, cultivating small amounts in a sustainable way. servio: at first it was just a dream. and then, it works. and that makes us very happy. it feels like e a real triump. re rter: after this good first harvest, the cocoa beans have to ferment, which takes a combination of time and servio's experience. but for today at least, it's time to relax. host: and now in global snack, we head to vietnam to taste like everywhere in this cotrtry, pepeople here attatach a lot off importance t to good food.d. and theyey're proud ofof their l delicacies. just r rnd the corner from thee is a smamall restauranant runy madame t thuy. she serves freshly mad