For Veronica Pepe and Roger Chan, the sky's the limit when it comes to bespoke chocolate indulgence. When you listen to Chan, who co-founded Vero Chocolates with Pepe in 2004, talk about the brand, the lure of this dark aphrodisiac becomes clear.
'Ultimately, we believe chocolate is about the experience, not just the finished goods,' Chan says. 'In everything we do, we believe in engaging all the senses.'
The chocolatier, which crafts seasonal treats using 'the highest-quality all-natural ingredients, without preservatives', has found fans and partners in the likes of Shanghai Tang, Lane Crawford, La Perla and Lavazza. Now, with the launch of the Vero Lounge at Fenwick Pier, Wan Chai, the team is ready to take bespoke chocolate to the next level.
'As far as I know, there is nothing like the Vero Lounge in Hong Kong, or anywhere else. When you go to Italy, you go and see the [Salvatore] Ferragamo factory. We want people to come to Hong Kong and visit the Vero space, enjoy a cup of coffee or hot chocolate and see how our chocolates are made.'
Located on the first floor of Fenwick Pier, above the Fleet Arcade, the Vero Lounge offers a view of the 2,000 sq ft chocolate studio, the domain of executive pastry chef Koo Ka-chun, who joined the Vero team after 13 years in the Mandarin Oriental pastry kitchen. The cafe surrounding the studio can seat up to 30 people and boasts a dessert and wine bar, leather sofas and an outdoor terrace. The northwest wall is floor-to-ceiling windows with an unobstructed view of Victoria Harbour. A humidity- and temperature-controlled glass room in the centre of the space serves as the in-house boutique, where freshly made chocolates are displayed for purchase. Koo's piece de resistance - a life-size Qin dynasty warrior made from 300kg of solid chocolate (above) - stands guard.
Chan and Pepe have created a 'chocolate experience', with wine and chocolate tastings and chocolate and cigar pairings.