Jens Kamin emigrated from Germany and founded the island's first bean-to-bar chocolate factory in the Dominican Republic. He buys the cocoa directly from various cooperatives on the island and uses only local ingredients wherever possible. They don't use any additives like lecithin or flavorings, all ingredients are natural and organic when possible. Each cocoa gets its own roast, which has to be tested again after each new harvest in order to achieve the best taste.
Jens shows, with his chocolate bars from different regions, how complex the terroir of cocoa can be on a single island . His tinkering has also paid off; after all, his chocolate is the first from the Dominican Republic to win international prizes at the Academy of Chocolate.
The beautiful packaging is reminiscent of various cultural elements in Dominican architecture.