About the chef
At Visser chocolate we look to chocolate in a different way. Through my training and experience as a Cook I find working with chocolate a bit more exciting. Chocolate with a fresh drop of a super fruit? Chocolate with a caramel extinguished with vinegar and a pinch of fleur de sel? It makes the flavors wider. More unexpected. It changes a bonbon in a mini dish with a special experience. Food pairing with first class ingredients from all over the world are our points of departure.