"Anthony Bourdain lived his life with a sense of adventure and wonder that was inspiring, moving, and sometimes heartbreaking. His writing and his TV shows went so much deeper than simple recipes or kitchen demonstrations. He was passionate about food, and that passion was evident in the chocolate bar he created with his good friend Eric Ripert, called Good & Evil. Unfortunately, when Bourdain died in 2018, the company behind the chocolate bars chose to cease production in honor of the chef."
"Bourdain introduced the bars in 2012 when they made waves for coming with a steep price tag of $18 attached. Even today, that's a hefty amount to pay for a simple chocolate bar. But this wasn't really a simple chocolate bar, either. This reflected Bourdain's love of food, people, and the world we all share. Many details of Bourdain's involvement with the chocolate and the village where it was produced remained unknown until after the celebrity chef and author's death."
"Anthony Bourdain was curious about chocolate and visited a village in Peru for his show "Parts Unknown." This town, whose exact location remains secret, is high in the Peruvian mountains. The people there and the product they made struck a chord with Bourdain, who decided he wanted to create a chocolate bar using ingredients sourced from this small village. While visiting, he helped improve the kitchen facilities for locals who were living in dangerous conditions, cooking on wood stoves with poor ventilation."
Anthony Bourdain collaborated with Eric Ripert to create Good & Evil, a premium chocolate bar produced by Éclat Chocolate. Production ceased after Bourdain's 2018 death when the maker chose to stop sales as a mark of respect. The bars debuted in 2012 with a notable $18 price, reflecting high-end sourcing and craftsmanship. Cocoa and other ingredients came from a remote Peruvian mountain village whose exact location remained secret. While visiting that village for Parts Unknown, Bourdain helped improve kitchen facilities, replacing wood-fired stoves with rice-husk-fueled appliances and improving ventilation to reduce health risks.
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