{"time":1762354088060,"blocks":[{"type":"paragraph","data":{"text":"Milk, semisweet, bittersweet, with fruits or nuts: all of Brazil consumes chocolate, but knows little about the process that can reveal dozens of aromas and flavors. "}}],"version":"2.18.0"}

{"time":1762353893175,"blocks":[{"type":"paragraph","data":{"text":"In the mountains near the city, they are part of the local identity, characterized by the nose to tail use and heritage. The 18th century pigs, chickens and ducks were raised in yards near the urban center, such as Laranjeiras."}}],"version":"2.18.0"}

{"time":1762353542435,"blocks":[{"type":"paragraph","data":{"text":"Spread throughout the city of Valença, in the south of Rio de Janeiro state, the sapucaia tree boasts impressive pink blossoms and is filled with immense shells, from which large, delicious nuts, such as the Brazil nut, are harvested. Used for millennia by the indigenous people who inhabited the region, these containers stored water, food, or paste for war paint."}}],"version":"2.18.0"}

{"time":1757536577471,"blocks":[{"type":"paragraph","data":{"text":"In the 1950s, fried shrimp and cold beer attracted locals and foreigners to the remote Barra da Tijuca, still home to pristine lagoons and mangroves. There were no buses, just a dirt road that many braved to reach Dina Bar"}}],"version":"2.18.0"}

{"time":1758731396503,"blocks":[{"type":"paragraph","data":{"text":"Good cuisine depends on the season. The Instituto Bazzar asked chefs it admires what they expect from spring. The responses show that their recipes are born from the intersection of biodiversity, technique, and creativity.  "}}],"version":"2.18.0"}

{"time":1757533267095,"blocks":[{"type":"paragraph","data":{"text":"True to the restaurant’s philosophy, the fondant at .Org Bistrô features artisanal and organic chocolate from Sítio Cerejeiras"}}],"version":"2.18.0"}