Meet Kevin Kugel

February 07, 2023

Kevin Kugel is a German Chocolatier and founder of KEVIN KUGEL CHOCOLATIER, known for its high-quality, transparent chocolate with original taste. He trained as a chef and confectioner and won the title of "German Chocolatier Master" in 2013. In 2016, he founded his own chocolate shop and moved to a new headquarters in Sindelfingen where each piece is handcrafted. In 2022, the company received the "State Prize for young companies.

Original Beans interviewed Kevin to give you a glimpse into his kitchen. Discover the behind-the-scenes secrets of how he serves you the best pralines for Valentine's Day and the rest of the year.  

Can you tell us a little about your background and how you became a chef?

My journey to becoming a renowned chocolatier began with my training as a chef and apprenticeship as a confectioner. I honed my skills as a pastry chef at the Colombi Hotel in Freiburg and with a German chocolatier in Mühlheim an der Ruhr. I then went on to work with a master confectioner at the master school in Cologne and as a business economist before competing in the German championship, where I won the title "German Chocolatier Master" in 2013. Representing Germany at the World Chocolate Masters in Paris, I placed 7th and it was then that I decided to fulfill my dream of starting my own chocolate shop. Today, I am proud to say that my brand, Kevin Kugel Chocolatier, is known for its outstanding quality, transparent manufacturing processes, and original chocolate taste. Recently, I was awarded the "State Prize for young companies" and I am one of the top 10 in Baden-Wuerttemberg. Each chocolate creation I make is lovingly handcrafted in our new headquarters in Sindelfingen.
How do you approach truffle creation and ingredient selection?

I get a lot of inspiration from culinary excursions, including abroad when I travel, of course. For me, getting to know a country means above all experiencing the food culture there, and I always get new ideas and special inspiration for my own recipes. I usually come up with the most exciting creations when I'm calm. After that, I gradually develop the recipes further by sketching them out, trying them out and working them out to perfection. Different textures, an extraordinary design and a variety of flavours are important to me. And all this in accordance with the best ingredients.
Can you tell us about a particularly memorable dish or experience 
from your career as a chef?

One of my most important creations was certainly my dessert for the world championship of chocolatiers in Paris. For this I developed a wafer-thin chocolate ball with a wide variety of textures and temperatures in combination with perfectly coordinated tastes, which particularly fascinated the Spanish star chef Sergio Herman (member of the jury) when it was opened.

How do you incorporate sustainable and/or ethically sourced ingredients into your truffle creations?

For all ingredients, sustainability is our top priority. Because the origin is particularly important to us, in addition to the Original Beans chocolate, we also make our own chocolate from the bean onwards. Many ingredients, such as herbs and fruit come from our own garden or our own fruit meadows and spirits are distilled within the family itself.

Why do you enjoy working with Original Beans chocolate?

Of course, because the chocolate is sustainable and fair for the farmers, the rainforest is reforested with it, but also because the ingredients there are limited to chocolate, sugar and milk powder. Because there are no lecithins, aromas and other ingredients that do not belong in chocolate, so the focus is on the original taste of cacao.

Can you share a cooking tip you wish you knew when you started working with chocolate? 

Working with chocolate requires a lot of patience!

Can you tell us about any upcoming projects or events that you're excited about?

I look forward to working with the JRE Genussnetz and to getting to know more exciting people. A dream is one day to have your own cacao plantation.

Flavours of fruity honey and jasmine tea resound as vividly in this chocolate from rarest of rare Beniano cacao as the last blue-throated macaws in the Beni’s wild forests.

Foraging across the Beni’s archipelago of wild forests, indigenous cacao collectors often only reach their trees by canoe. Your purchase of the vivid Beni Wild 66% helps preserve this cacao wilderness and its lively inhabitants.

  • Vegan

  • Climate +

  • Fair +

  • Zero Waste