Chocolate Lover Katie Chan

HK Magazine: How did you get into chocolate?
Katie Chan: I worked for Awfully Chocolate as a product developer. Four years ago, my boss gave me the chance to go to food shows in Germany, Japan, and also Belgium to visit the chocolate factories. It felt like being in “Charlie and The Chocolate Factory.” When I got in there, I could smell the chocolate brownies. I could see the big machines making the chocolates. It was just like in the movie, and I fell in love with chocolate.

HK: How much chocolate do you usually eat a day?
KC: Most of my friends know that I am in the chocolate industry and they think that I eat a lot. However, I only eat small pieces to satisfy myself.

HK: What’s your favorite and least favorite chocolate?
KC: My favorite goes to the chocolate from [Italian brand] Domori. Generally, I like milk and salted caramel chocolate. I love the balance of sweetness and saltiness. My least favorite would be compound chocolates full of sugar and vegetable fat. The raw materials are cheap and they taste awful.

HK: What’s the most expensive chocolate in the SAR? Is it worth it?
KC: There was a chocolate showcase in Harbour City last year and the chocolate from Bulgari cost $128 per piece! It was the most expensive chocolate I have ever seen in Hong Kong, but they definitely make good chocolates.

HK: What are some big no-nos when it comes to chocolate?
KC: People should not just bite and swallow chocolates. Most Hong Kong people don’t know how to relax and appreciate it. We have to taste the chocolate and pay attention to the texture, refinement and the size of it.

HK: So, what’s the right way to taste chocolate?
KC: We should taste it step by step. First, look at the color. Then, try to hear the snap of the chocolate and smell the aromas. After that, taste the flavor using your tongue. Look out for the after-taste: the dry mouth from tannins, waxiness and any off-notes.