Darren, tell us how Schoko Chocolates started. What inspired you to dive into the delicious chocolate world?
Both my wife and I have come from kitchen background, she’s a pastry chef (desserts) and I’m a chef. After many years of cooking we started working with chocolate and found a bit of a passion and talent for it.
We know that Schoko is short for Schokolade (chocolate in German). Was there a reason why you’ve taken on the European techniques; and why German?
Moana, our chocolatier (my wife) is half Austrian and so that’s where the German name comes from. We were inspired by European techniques. Moana had the opportunity to visit, work and learn from local Europeans, mostly in Austria.
As a small business owner in the challenging industry of chocolate making; what were the most difficult moments and what were the most memorable ones?
It’s not quite strictly chocolate related, but the most difficult moment was the realisation that just because we opened our doors (launched our website) didn’t mean that people would come. We both had all the experience we need to make the best chocolates, but we had absolutely no knowledge about starting a business or website and had to take a hard lesson in marketing.
We think chocolate is simply irresistible. What do you think it is the best way to indulge Schoko Chocolates?
Our favourite way to enjoy any food is shared. As chefs, we both think that food is so much more than just nutrition, but something to enjoy and enjoyment is always better when it’s shared.
There’s no such thing as too much chocolate; or is there…? What do you consider as a balanced diet as a chocolate maker?
Lastly, if you were in the middle of an apocalypse; what would be the top five foods in your pantry?
If you want to experience a different level of handcrafted chocolates, follow them and order some now in case an apocalypse happens.
“All you need is love, but a little chocolate now and then doesn’t hurt”.
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