Michelin trained pasty chef, Mark Schimmel, works raw coco beans until they reveal the flavours held within. His quest for purity results in flavourful, additive-free chocolate bars that display remarkable balance.
In his own words
My style is to stay as close as possible to the flavour profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it!