30 min
Curious Flavors and Ethical Practices: The World of Craft Chocolate GREEN Pursuits
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- Business
Conspiracy Chocolate is a bean-to-bar chocolate company in Hong Kong. The chocolate is made using cacao from a single farm in the Dak Lak region, Vietnam. The chocolate is handcrafted from the bean to the bar using slow and mindful processes to retain the natural taste and health benefits of the cacao.
Conspiracy Chocolate bars are made with only two ingredients; cacao beans and raw organic cane sugar. The company focuses on crafting fun combinations of flavours by adding spices, nuts and herbs to showcase the versatility of chocolate as a culinary canvas and to bring awareness to craft chocolate in Hong Kong.
The company was founded by Amit Oz and Celine Herren in August 2018 from a passion that got out of hand. Both founders share a fascination for food and nutrition that has been a large part of their relationship. Chocolate was one of the foods the couple started playing with and they quickly realised the complexity and particularity of working with chocolate, bringing them onto a journey into the wonderful world of craft chocolate
The chocolate is by nature vegan and a healthy alternative to commercial chocolate. The high levels of proteins and micronutrients naturally found in cacao makes dark craft chocolate a healthy snack suitable for most diets.
Amit
Born in Israel and raised in Hong Kong by a cooking family, Amit spent much of his childhood in his grandfather’s Mediterranean restaurant’s kitchen and mother’s North African and Italian home kitchen.
He began working in restaurants at 16, and after finishing his time in the army as a warrior who’s rucksack was filled with spices and tools for cooking in the field, worked as a bartender until getting pulled into an office job.
In 2018, he revived his passion for food by co-founding bean-to-bar Conspiracy Chocolate (@ConspiracyChocolate), in ‘20 developed the private kitchen concept Otium (@OtiumHK) in collaboration with Alison Tan, and currently he is incubating fermentation concept Mr. Funk (@MrFunkFerments).
He is fascinated by anything food, nutrition, flavour or aroma related. Grounded by savoury flavours Amit takes an outsider’s view on chocolate, and will always be keen to chat about your favourite food experience.
Celine
Celine Herren of Geneva, Switzerland has grown up with a strong connection with nature, and was blessed with a Super Taster’s palate further cultivated by her family’s appetite for incredible food. From a young age she spent much of her time in the mountains, fields, and in her grandmother’s kitchen, developing an intimate relationship with different plants and ways to bring out their natural flavours and health benefits. Her palate is the secret ingredient to Conspiracy’s success at balancing flavours, while her skill at discerning flavours and balance was further developed after being accredited as a Level 2 Chocolate Taster. Prior to Conspiracy, Celine was a project manager in Innovation, then a programme manager for a startup accelerator, where she learned how small companies navigate and grow while staying true to their purpose.
GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.
To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.
If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.
Follow us on social media for more tips on improving sustainability in the hospitality industry:
LinkedIn, Facebook, Instagram, and YouTube.
Conspiracy Chocolate is a bean-to-bar chocolate company in Hong Kong. The chocolate is made using cacao from a single farm in the Dak Lak region, Vietnam. The chocolate is handcrafted from the bean to the bar using slow and mindful processes to retain the natural taste and health benefits of the cacao.
Conspiracy Chocolate bars are made with only two ingredients; cacao beans and raw organic cane sugar. The company focuses on crafting fun combinations of flavours by adding spices, nuts and herbs to showcase the versatility of chocolate as a culinary canvas and to bring awareness to craft chocolate in Hong Kong.
The company was founded by Amit Oz and Celine Herren in August 2018 from a passion that got out of hand. Both founders share a fascination for food and nutrition that has been a large part of their relationship. Chocolate was one of the foods the couple started playing with and they quickly realised the complexity and particularity of working with chocolate, bringing them onto a journey into the wonderful world of craft chocolate
The chocolate is by nature vegan and a healthy alternative to commercial chocolate. The high levels of proteins and micronutrients naturally found in cacao makes dark craft chocolate a healthy snack suitable for most diets.
Amit
Born in Israel and raised in Hong Kong by a cooking family, Amit spent much of his childhood in his grandfather’s Mediterranean restaurant’s kitchen and mother’s North African and Italian home kitchen.
He began working in restaurants at 16, and after finishing his time in the army as a warrior who’s rucksack was filled with spices and tools for cooking in the field, worked as a bartender until getting pulled into an office job.
In 2018, he revived his passion for food by co-founding bean-to-bar Conspiracy Chocolate (@ConspiracyChocolate), in ‘20 developed the private kitchen concept Otium (@OtiumHK) in collaboration with Alison Tan, and currently he is incubating fermentation concept Mr. Funk (@MrFunkFerments).
He is fascinated by anything food, nutrition, flavour or aroma related. Grounded by savoury flavours Amit takes an outsider’s view on chocolate, and will always be keen to chat about your favourite food experience.
Celine
Celine Herren of Geneva, Switzerland has grown up with a strong connection with nature, and was blessed with a Super Taster’s palate further cultivated by her family’s appetite for incredible food. From a young age she spent much of her time in the mountains, fields, and in her grandmother’s kitchen, developing an intimate relationship with different plants and ways to bring out their natural flavours and health benefits. Her palate is the secret ingredient to Conspiracy’s success at balancing flavours, while her skill at discerning flavours and balance was further developed after being accredited as a Level 2 Chocolate Taster. Prior to Conspiracy, Celine was a project manager in Innovation, then a programme manager for a startup accelerator, where she learned how small companies navigate and grow while staying true to their purpose.
GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.
To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.
If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.
Follow us on social media for more tips on improving sustainability in the hospitality industry:
LinkedIn, Facebook, Instagram, and YouTube.
30 min