Bean to bar, meaning you manage the entire process from purchasing the best beans to making the chocolate. Can you taste the difference?
Oh, yes. My co-founder Andi and I wanted the distinctive flavour of each cocoa bean variety to stand out. That’s only possible when you carry out the entire process yourself in small batches, all the way from bean to finished bar. So the beans from northern Peru, for example, taste much sharper and subtler than the ones from the Amazon.
You were originally a trained cheesemaker. How did you make it from the suburbs into cheese?
When I was in a mountain settlement with my family as a child, we went for a walk and suddenly found ourselves standing in a dairy. I was totally fascinated and thought to myself: at some point, when I am the same age as these cheeses, I want to do the same.
And then everything changed.
You could say that. I didn’t enjoy studying agronomy at ETH Zurich, so I said to myself: ‘Oh, well, I’ll go and make cheese.’ And that’s exactly what I did, starting an apprenticeship at a cool small dairy. But I always knew that I would go back to ETH afterwards, because ultimately, I didn’t want to have spent those two years studying for nothing. After the degree at ETH I also did my master’s, then last year I completed my doctorate.