Jens was an industrial engineer in Germany dabbling with making his own ‘bons bons’ as a hobby when he first stumbled on single-origin craft chocolates. He was immediately captivated and determined to delve deeper into this world. So, only a few years later, he set off for the Dominican Republic, where he immersed himself with local cocoa producers to learn everything he could about growing, harvesting, fermenting, and drying cacao beans. Today, he’s producing small batches of micro-terroir chocolate, using only the finest-flavoured, organic cacao sourced from throughout the Dominican Republic. Each bar offers a taste of a different region, allowing you to traverse the country one bar at a time. He works closely in collaboration with small farmers and local businesses to not only ensure superior quality but also support local industry.