He travelled with the Original Beans team, French and Italian chocolate makers, wholesale partners and pastry chefs such as himself in one of the Original Beans Chocolate Lab Expedition Trips, right before the outbreak. It wasn’t only passion for chocolate that brought this group together but a shared sense of responsibility in changing chocolate’s main mental connection, namely that it's a sugary snack. No. Chocolate has so much flavour in it, it’s so versatile, it’s luxurious when it's made with the best available beans. Chris already knows this and has his own set of favourites to work with. He was first introduced to Original Beans in 2013 when he worked at Hotel Cafe Royal, Piccadilly, London. Later on, when he was hired by the Rothschild family to set up a chocolate shop and café under their name, R Chocolate, he decided to use Original Beans chocolate as his supplier.
Like Original Beans, he too seeks to spread knowledge of chocolate, its sources and, particularly, its flavour. No, not sugary, not made in factories somewhere; chocolate as a healthy snack, chocolate as versatile ingredient that can be used in almost anything, even to moisturize your skin. Chocolate butter, chocolate mousse and chocolate in the afternoon tea, because he too believes chocolate should be part of this ritual, always.
For him, it's all about the taste; he really likes the stronger taste of the cacao. He likes to study its flavour, find its quality. He likes making chocolate mousse because it's his technique that makes the difference -- the skill he puts into it. And, frankly, with wild cacao beans, what could possibly go wrong?