To produce really good chocolate, we first needed to understand how chocolate is actually made: Blending, grinding and conching are no longer foreign concepts to us, they are our bread and butter. In our kitchen we mixed ingredients with family and friends, we tried a lot of recipes and in the end we found the perfect partner for our creations in Belgium.
And as it happens, we found out about the initiative Cocoa for Schools through our production partner. Tanzania, an important cocoa growing region, a fascinating country with much diversity and extraordinary people, came to the fore. We travelled and got to know and love the country and its people. From the start it was clear that we wanted to help right here – but how?