eaten a lot chocolate and i started thinking, why does chocolate taste like chocolate? and, you know, if you put your scientist hat on it is just a bunch of compounds, and it is quite complex but essentially just a bunch of compounds, and then thinking, well, can you make that flavour profile starting from something that isn't meant beans? could you start with potatoes or rice? and what is it made from? well, we can't tell you the secrets of exactly what we do about our key ingredients are byellee, which has this, you know, rich tradition of being able to make whiskey and beer and also carob, and we found using this combination of fermentation and roasting, which is what you do to turn cacao into chocolate, we have taken that principle, that philosophy and turn these ingredients into this.
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