Organic cocoa beans from Fiji & oven roasted caramelised California almonds. Made with Bean to Bar Chocolate (15 hrs Conching)
Suitable for Vegans
About Chef Reto Marzari:
Reto Marzari is a Swiss Citizen, with many years of experience as Maitre Chocolatier – Glacier. He started his long career back in 1963 at 16 years old, and the first apprentice of Raymond Bachmann, the owner of the very famous Confiserie Bachmann in Luzern, Switzerland.
His years of experience in Switzerland, Scotland, Denmark, Philippines and Malaysia brought him to Singapore in 1996 where he spent years overseeing the production and supply of pralines and pastries to hotels and later setting up the chocolate manufacturing department for a chain of chocolate cafes in Malaysia and Singapore. He started Chocolate Atelier in 2011 teaching classes and selling chocolate products and ice cream at Joo Chiat Road.