there are regular checks to make sure these are really pure cocoa beacal ith its extreme weather, heaain and warm temperatures, plays a key role in thway taste.servio: thca taste explosion in the mouth. it lasts for a long time, too. it's satisfying and you just want to keep eatin forev. : in ecuador's capital quito, the beans are then transfsformed into chococolate r the e careful eye e of the gros third member, austrian carl schweizer. all of servio and jerry's hard work is now in his hands. carl: if you get the timing wrg, yon end up burning ththe cocoa and you can't me from them. reporter: carl came to ecuador after finishing school, to volunteer with street kids. 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 servi