Ramus Bojesen is founder of Oialla, a Danish bean-to-bar chocolate maker with a rather unique perspective. Oialla use only wild cacao beans from Bolivia in their chocolate, making it about as organic as you can get.
Rasmus works closely with the locals, advising and helping them to get the most from the wild beans in order to produce the best possible chocolate.
We caught up with him at Salon du Chocolat in Paris and asked him how he came to be producing such a unique chocolate. Watch our interview below.
Angus Thirlwell is co-founder of one of Britain’s biggest and best known chocolate companies, Hotel Chocolat, and The Rabot Estate, the St Lucia cacao plantation. We caught up with Angus at Chocolate Unwrapped in London to talk about the Rabot Estate project, their new restaurant and plans to buy a second estate.
Pierre Marcolini is probably the best known Belgian chocolatier and chocolate maker.
Marcolini has been making chocolates for over 14 years, but what sets him apart is that he makes his own chocolate from the bean. In a market where many of his rivals are using the same Valrhona chocolate for their creations, Marcolini has much more control over the finished product.
We caught up with him at Salon du Chocolat in Paris to talk about his passion.
Sébastien Bouillet is a second generation chocolatier with shops in Lyon and Tokyo. We caught up with Sébastien at Salon du Chocolat in Paris and talked about his career, his favourite chocolate and what the future holds…
Mott Green is founder of the Grenada Chocolate Company. He’s one of the most passionate chocolate makers we’ve ever met, and we caught up with him at Chocolate Unwrapped to talk about his new bars and the people behind the chocolate.