Hong Kong · Sheung Wan and Wong Chuk Hang
Conspiracy Chocolate
Hong Kong bean to bar
Conspiracy Chocolate makes bean-to-bar chocolate in Hong Kong from Vietnamese cacao with Asian flavours, Sichuan pepper, yuzu, chrysanthemum, matcha, and sells it from workshops and pop-ups: the city’s own cacao voice.
Founded in 2017 by a couple who started in a home kitchen, the company roasts cacao from Vietnam and makes small-batch bars with flavours from the region: Sichuan pepper, chrysanthemum, salted egg, five spice, plus plain origin bars. The workshops in Wong Chuk Hang run tastings and classes; the bars appear in the city’s better shops.
It is the craft answer to the hotel cake shops, and the bars are the Hong Kong gift for chocolate people.
The signature
The Sichuan pepper and the chrysanthemum bars
What to buy
- A set of flavoured bars
- The plain Vietnam 70 percent
- A workshop tasting
- The hot chocolate mix
Pairing
The chrysanthemum bar with a cup of oolong; the Sichuan pepper with a black coffee.
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