Maria Fernanda Di Giacobbe thinks the notion of solving a food crisis with a luxury item makes sense given Venezuela's long history of cacao production.
Benoit Nihant is one of around a dozen "bean-to-bar" makers who go direct to the source in Africa, the Americas and Asia to get the best possible taste.
A gold-coated Kit Kat bar will hit stores in Japan late November, but at an eye-watering US$16 a finger (limited to 500 pieces) it will only be available for the lucky few.
