Mark Schimmel completed his training in three-star Michelin kitchens before he finally became head chef himself. During this time Mark developed his passion for chocolate. He wanted to follow the cocoa and its taste development back to its origin.
He only ever uses 2-3 ingredients.
In Dutch, "krak" means to grind, just like cocoa is grinded to make chocolate.
He gets the cocoa beans from the Dutch company Daarnhouwer , which specializes in importing rare and high quality cocoa beans.