We are here to enable the modern chef to both execute traditional recipes, and invent new and daring ones.
On the menu at:
“The only ultra premium bean-to-bar chocolate in Hong Kong”
Richard Ekkebus, executive chef Amber / Mandarin Oriental
“Amit is an anarchist of creativity”
Daniel Guevara Quintero, executive chef Ritz Carlton, ex Noma
"The way Amit and Celine work with chocolate bring out delicate nuances of chocolate that’s unlike any other brand. They bring succession of flavours without overriding the taste of chocolate"
Joanna Yuen, ex Ando pastry chef
Flavour, texture and aroma
Conspiracy's cacao is grown and fermented in the region of Dak Lak, Vietnam, alongside green peppercorn (similar to Kampot), and watermelon.
All of our products are 100% made of cacao from the same farm, meaning you will find this profile in our cacao beans, nibs, husks, single origin chocolate (100%, 85%, 75%) and coarse ground chocolate, as well as the cacao butter (which carries an AMAZING smell of cherries), and both raw and roasted cacao powder.
slow journey starting with cherry, developing into warm spice and toffee with a hint of nut. smoke and tobacco finish.
Tempering is beauty
Your guests expect impeccable presentation. Desserts bring out our inner child as well as our inner gem collector.
Most “Cooking chocolate” or couverture is made with lecithin ensuring easy transport in shipping and adding a plastic-y texture and an unnatural melting timeline (mouthfeel), removing from the experience. Conspiracy's Dak Lak is naturally high in cacao butter and tempers perfectly at 45º-28º-31ºC. We also make a single origin pre-crystallised butter. This butter is pressed by the farmer and smells like his terrroir.
1-3% of Silk will simply temper your chocolate in a stronger bind than any other tempering method known to science.
Learn how our chocolate is made. How the way we ferment, roast, grind and age cacao affects your plates and your guests' experience. Allow us to prepare your team with knowledge that enhances the power of your desserts, or even savoury plates.
Genetics, cultivation and transformation
Once the fruit is ripe, the farmer de-pods the cacao beans. He ferments them in their natural ecosystem and familiar micro biology. They ferment by their own wild yeast under the tree they grew on, inside a wooden box lined with banana leaves. This part is extremely sensitive as it amplifies the plant's flavour notes, giving the cacao a character with sharp edges that we can polish gently to the chocolate's final personality.
Our farmer choose the cacao's DNA carefully: the farm grows 5 different genetics. Their total sum adds up to the flavour of our chocolate.
The beans are then dried in the sun. It is important not to use any machinery to transform the cacao at these stages as it will give the chocolate a noticeable boring-ness (a common "synthetic" flavour).
We then roast the dry beans gently, highlighting our favorite notes, and grind them with volcanic rock for 48 hours. this process reduces acidity and fine-tunes the roast profile, shaping the chocolate's personality from the cacao's character.
Lastly, the chocolate ages for a month, maturing and stabilising its flavour profile.