Why did you start Chocolat Philippe?
The journey of Chocolat Phillipe started a few years ago when I was diagnosed with stage four non-Hodgkin lymphoma. It was a 16 month battle in which I nearly lost life, but thanks to a pretty harsh and novel chemotherapy treatment, followed by a bone marrow transplant, I won the battle for my life.
After my recovery, I left my home in Belgium, moved to Australia, and discovered the healing effects of meditation and mindfulness, which helped me find new communities, make new friends, and start a new life; a life based on gratitude and finding joy in small things or simple experiences.
In the midst of all of this change, I was reminded of one of the small things that brought me moments of joy when I was struggling through my cancer treatment. Being in such a weakened state, one of the only things people were allowed to bring me was small amounts of chocolate. Family and friends who came to visit me, brought the nicest and most premium chocolate one can find in Belgium and I developed a deep appreciation for it.
After moving to Australia, I discovered how difficult it was to find real, craft bean-to-bar chocolate here, something that wasn’t industrial quality or packed full of artificial flavours or additives. It was then that, during a meditation session, the path ahead for me became obvious.
What do you consider to be ‘good’ chocolate?
Every person has their own definition, but, for me, good food in general is food that is natural, made from raw and unprocessed ingredients, and free of additives or preservatives. Basically, something honest that lets me enjoy the pure taste and depths of flavours of the main ingredient.
I find the best chocolate to be high in cocoa nibs, with only the bare minimum of added cocoa butter, and just enough sugar to take away the natural bitterness. It should be hard and uniform, presenting a nice clean split accompanied with a crisp snap when you break it. When you bite into it, you should have the feeling of biting into something strong, yet, after two to three bites, it should easily melt in your mouth and become a totally smooth paste. You should be able to taste the deep, rich flavours that are only present in high quality beans that are influenced by their respective region. These flavours only develop when the chocolate is delicately roasted and then slowly refined. Like good wine, good chocolate can’t be rushed.
What are the benefits of working with ‘ethical farms’?
Working with ethical farms, and ethical farmers, has a range of positive consequences. For starters, they tend to be organic certified smallholder farms who focus on providing premium quality beans, constantly looking to improve their harvests. At the same time, the farmers who supply Chocolat Philippe actively help in making the world a better place, such as by working with reforestation programs. I’m able to buy my beans directly from them, helping me in my goal of establishing long-lasting, personal connections with them. Finally, smallholder farms are able to charge a fair price, reflecting the hard work of them and their families; these fair prices enable them to provide a good education for their children, have decent healthcare, and invest in improving their farms and their lives.
What role did sustainability play in choosing and designing your packaging?
I have always been mindful of our environment and the planet, so it was a no-brainer for me to bring something to the market that was environmentally responsible. To wrap the chocolate, we found Natureflex, a compostable cellophane film developed in Japan, made from renewable and non-GMO organic materials. The boxes and sleeves the chocolate is packed in are made of sustainable sources and are 100% recyclable. Finally, I use compostable mailer bags for shipping, constructed from corn pulp.
What is the role of mindfulness in the overall Chocolat Philippe experience?
Mindfulness plays a big role in the company. For me, it is associated with gratitude and relaxation, allowing us to fully be in the moment, and focus on, and be appreciative of, our senses and stimuli. By savouring a piece of chocolate during a meditative moment, the explosion of flavours in our mouths can be a moment of joy and gratitude that makes our day and gives us renewed energy to bring happiness to the people around us. Even just sitting down in a relaxed position, closing your eyes and taking a few deep breaths to slow down your body and help your senses focus can make all the difference when savouring something delicious.
To me, the combination of mindfulness while eating chocolate is key in helping the world slow down for a brief moment while being mindful of our environment and grateful for the people around us.
What do you see as being the future of Chocolat Philippe?
My ultimate dream is to create a change in our culture, to ground humanity, and encourage people to be mindful of the world we live in. In a practical sense, this could be done by sharing my own experience and journey with people, in the hope they would also find regular joy and happiness through meditation and chocolate.
I think the ‘end goal’ of Chocolat Philippe would be to begin hosting retreats, having people come and join me for a week or so, engaging in chocolate making, mediation exercises, and indulgent home cooked meals with good food, fine wine, and warm laughter; an opportunity for us all to recharge our batteries whilst making meaningful and mindful personal connections.
Maybe one day, I’ll even be able to host these retreats where the process itself begins, at the cacao farms.
