GAMMA CRAFT CHOCOLATE
Whitney has developed her interest in pastry and chocolate art since her childhood. Upon completing her study and finished the internship at a Michelin 2-star restaurant in Switzerland, Whitney founded her pastry workshop Les Petits Fours and was committed chiefly in pastry education and creative pastry.
The interest and passion in chocolate have further brought herself to the pursuit of bean-to-bar chocolate making, based on the idea that single origin chocolate can be produced in her birthplace Hong Kong.
Rome was not built in a day. Gamma Craft Chocolate kick-started her experiment of bean-to-bar chocolate making with cacao of various origins in 2018. After months of hard work, uncountable hours of refining and continuous testing, we developed a solid grasp of chocolate making skills and successfully produced delicious and quality single origin bean-to-bar chocolate which have received positive comments from existing clients and supporters of Les Petits Fours.
Gamma Craft Chocolate started its operation in 2019 as a small-batch bean-to-bar chocolate workshop. Its aim is to produce premium fine chocolate which fuses the terroir of single origin cacao and local craftsmanship.
In the recently held International Chocolate Awards Asia-Pacific Competition 2019, Gamma Craft Chocolate received silver awards for two off our handcrafted bars, namely Trinidad La Reunion 74% Dark Chocolate and Mui Kwe Lu Nibs - Mexico Almendra Blanca 70% Dark Chocolate.