No, I wasn’t lounging in one of the city’s famous coffee shops. I was in the pristine pastel-toned laboratories of ofi, a food-ingredients business that’s leading the charge to use less cocoa when making chocolate. If the brownie is anything to go by, their stuff doesn’t just cost less. It tastes better, too, to my palate anyway. I was being shown around by two employees, Talia Profet and ...