Chillies are added to freshly moulded chocolate bars at Hakawa Chocolate, in Central. Pictures: K.Y. Cheng

How two chocolate enthusiasts turned their passion into a Hong Kong small business

Sally Kwok and Mandy Wong launched bean-to-bar chocolatier Hakawa in a shop just seven metres square, but the array on offer is large – from Sichuan pepper-laced bars to chocolate-covered orange sticks

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Chillies are added to freshly moulded chocolate bars at Hakawa Chocolate, in Central. Pictures: K.Y. Cheng
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