ABOUT US
The Conspiracy
Conspiracy Chocolate is a bean-to-bar chocolate maker specialised in good flavour through combination of traditional technique with modern food science and culinary arts.
Our philosophy is an intense and all consuming commitment to science, pleasure, art and expression, and mostly to our planet. Following this philosophy relies on teamwork as we push each other to the ambitions these commitments require. Everything we do comes out of this “why.”
Cacao is an incredible superfood when it comes to nutrition AND flavour, and it is our responsibility to bring it out to the world boasting these natural gifts, rather than taking them away in exchange for industrial-style consistency.
We believe the biggest chocolate lovers are romantics and food can truly do magic to the soul, so we design our products not only to be delicious, healthy and thought provoking, but also to reach a deep and familiar nostalgia that evokes your warmest memories.
This exploration of nostalgia, paired with the rich food scene of our local Hong Kong community, birthed a chocolate style that marries the ancient Mesoamerican roots of cacao’s consumption with classic European chocolate tradition and modern Asian cuisine.
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We spend equal time on chocolate production as on research & development. Conspiracy’s Chocolate Lab on Hong Kong Island is constantly studying the boundaries of flavour and how they can be pushed, only with the use of naturally occurring ingredients and gentle processing which does not remove nutrition from our beloved foods.
At a given time 30-40 experiments are ongoing in the Lab. This may be unusual for a small brand but we are all about our chocolates and constantly look for both the next best flavour, as well as improvements to the existing range.
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Everything made in the Chocolate Lab is designed to challenge your palate and further your creations.
Conspiracy is here both to support chefs at the pinnacle of culinary expression, and to enable pleasure seekers in their journey to find the perfect indulgence. This is because we the team, are simultaneously culinary creatives and lovers of palate pleasures.
We are incredibly lucky to be where we are, surrounded by creative projects across all realms of food and art. Chocolate pairs well with almost anything, and we often partner up with other teams that share the same creative determination to invent more together.
Founders
We are a Swiss and Israeli couple who met in Hong Kong with a passion for creating food and discovering new combinations of flavours. Chocolate is an integral part of our romance, so naturally we started trying to make our own.
We began our journey by experimenting with a range of flavours based on our culinary curiosity, combining the Swiss traditional way of making chocolate with the spices and herbs commonly used in Mediterranean cuisine.
After a few months of learning and refining the process in our kitchen in Sai Ying Pun, Conspiracy Chocolate, a small-batch bean-to-bar craft chocolate maker was born. We now craft our chocolate in our own licensed Chocolate Lab in Wong Chuk Hang.
We believe in challenging the conventional. Conspiracy Chocolate is a tribe of daring souls on a sensory voyage.
Join the conspiracy!
Andre
A man of beautiful contradictions, Andre Lafontaine Bedecarratz is Conspiracy’s production head and human power plant. The fiercest professional around is best known for his iconic laughter that regularly reverberates across our countertops like an earthquake.
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Andre’s culinary background is as impressive as they come, but his favourite restaurants are humble roadside truck stops in his homeland of Chile.
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His love for Thai street fare, IPA beer, Korean fried chicken (his most lethal vice), mashed potatoes, and tres leches, is rooted in big shared meals, a focus on warm ambience and nostalgic home flavours - just as Conspiracy focuses on bringing out powerful memories with flavours that reach deeply into nostalgia. This is why despite spending his days honing his understanding of the fine notes revealed by pure cacao, his favourite chocolates are our Classic Dark Milk bar, the Blonde, and the Miso bonbon - rich caramely flavours that transport him to childhood.
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Nothing excites this guy more than using food to create a magical environment where people get swept up in the flavour, the moment, and each other’s company. Whether it’s at an upscale restaurant or a dug-out BBQ pit on a remote beach, Andre’s inexhaustible social battery lives on cooking and marinating with friends.
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The zest for life embodied by Andre has become inseparable from Conspiracy’s DNA - from product design to team training, our biggest mission is to nourish. His influence on our products and the brand is immeasurable, as his frank attitude and genuine respect for the craft challenges all of us to be our best, even when it’s tough.
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If given a superpower, he would take teleportation to visit his friends around the world regularly.
Jason
A master of effortless execution, Jason is Conspiracy’s bonbon maestro and the kitchen’s resident sarcastic commentator.
The most casually gifted pastry chef around is best known for dropping dry, witty remarks while simultaneously tempering chocolate to a molecularly perfect shine. ​
Jason’s background is rooted in deep technical knowledge, having journeyed from Hong Kong to Taiwan to study the precise, exacting science of pastry. Yet, you’d never guess it just by watching him. ​ While he intimately understands the complex physics of cacao butter, his approach in the kitchen looks entirely improvised.
He is the kind of guy who shrugs, says "let's just try this and see if it works," and casually produces an immaculate, jewel-like bonbon on the first try. But don't let the nonchalance fool you—beneath the sarcastic exterior is a chef who cares obsessively about the visual artistry and delicate flavor architecture of every single piece that leaves his station.
​Nothing entertains this guy more than diving into his wonderfully quirky hobbies or flexing his culinary muscles off the clock. Beyond the chocolate room, Jason is the undisputed hero of our staff meals. Whether he is rolling out mean, perfectly flaky croissants or whipping up his infamous, magical pink pizza dough, his ability to feed and fascinate the team is unmatched.