Sequencer
What happens when you turn cacao into a microbiology experiment? Some damn good chocolate.
To say you “like chocolate” means almost nothing. There are people for whom chocolate means the rich soup of microwaved Ben & Jerry’s Phish Food; some gravitate to the syrupy bite of Hershey’s and others refuse to call Hershey’s “real” chocolate; there are the Lindt Lovers, Ferrero Rocher Freaks, and organic-bean-to-bar-fair-trade fans and stans. And then there’s Seamus Blackley, a physicist by training who didn’t think much about chocolate until he and mechanical engineer Asher Sefami began growing cacao trees in a secret lab just east of Los Angeles.
Max G. Levy 