Reportaje | El cacao venezolano es algo serio

<p><div data-writing-block-fullscreen-shell-border="true" aria-hidden="true" class="pointer-events-none absolute inset-0 rounded-[inherit] z-[2] [box-shadow:inset_0_0_0_1px_var(--oai-wb-border)] group-hover/writing-block-surface:[box-shadow:inset_0_0_0_1px_var(--oai-wb-border-hover)]"></div></p><div class="relative z-[1]"><div class="z-1 relative md:sticky md:top-(--sticky-padding-top)" data-testid="writing-block-header-sticky-container"><div class="relative isolate flex w-full items-center justify-between gap-3 font-sans py-2.5 pe-3" data-testid="writing-block-header-surface"><div class="relative z-1 flex w-full items-center justify-between gap-3" data-writing-block-fullscreen-header-chrome="true" data-writing-block-fullscreen-header-layout="inline"><div class="flex shrink-0 items-center"><div aria-hidden="true" class="bg-token-border-light mx-1.5 h-3.5 w-px shrink-0" data-testid="writing-block-header-magic-edit-history-separator"></div><div class="flex items-center gap-1"><span class="" data-state="closed"></span><span class="" data-state="closed"></span></div></div></div></div></div><div class="mt4SwW_editor [--wb-text-primary:var(--text-primary)] [--wb-text-secondary:var(--text-secondary)] [--wb-text-tertiary:var(--text-tertiary)] [--wb-surface-primary:var(--bg-primary)] [--wb-surface-secondary:var(--bg-tertiary)] [--wb-border:rgb(0_0_0/7%)] [--wb-border-hover:rgb(0_0_0/7%)] [--wb-divider:var(--border-light)] [--wb-focus:var(--border-strong)] [--wb-control-border:var(--interactive-border-focus)] [--wb-entity-accent:var(--theme-entity-accent)] [--wb-accent:var(--interactive-label-accent-default)] [--wb-on-accent:var(--bg-primary)] [--wb-interactive-background:var(--interactive-bg-accent-default)] [--wb-selection:var(--theme-user-selection-bg,var(--selection))] [--wb-radius-sm:var(--radius-sm)] [--wb-shadow-lg:var(--shadow-lg)] [--wb-font-sans:var(--font-sans)] [--wb-font-mono:var(--font-mono)] [--wb-shimmer-dark-contrast:var(--gray-550)] [--wb-shimmer-dark-secondary:var(--text-tertiary)] [--wb-radius:24px] [--wb-shadow:0_4px_80px_rgb(0_0_0/2%)] [contain:none] writing-block-editor markdown-new-styling relative flow-root"><div class="outline-none data-[writing-block-fullscreen-editor]:min-h-[75vh] ProseMirror markdown prose dark:prose-invert w-full min-h-6 break-words focus:outline-none" data-writing-block-fullscreen-editor-region="true" data-writing-block-fullscreen-editor-layout="inline" contenteditable="true" aria-disabled="false" dir="auto" translate="no"><p><span>¿Por qué pensamos en Bélgica o Suiza cuando Venezuela produce uno de los mejores cacaos del mundo? Hablamos con Helen López, periodista experta en chocolate, y con Luis Delgado y Hernán Rodríguez, fundadores de Cacao en Broma. Junto a ellos descubrimos la historia, los aromas y la diversidad del cacao venezolano.</span></p></div></div></div>