Life is sweet for bespoke confectioner (hktdc.com)


	Entrepreneur Andy Tsang found a market hungry for his exotic chocolate creations

Young entrepreneur Andy Tsang has parlayed his love for fine food and beverage into a niche business, selling hand-crafted chocolates with exotic fillings made from the finest hand picked ingredients sourced from around the world.

He set up Monde Chocolatier in a spacious environment at Horizon Plaza, Aberdeen and life is sweet. He gets his cocoa from Venezuela, vanilla from Tahiti, hazelnuts from Piedmont, pistachio from Sicilia, and yuzu from Japan. "I use all natural products and all my chocolates are made without preservatives," he said.

Last year, his small and medium-sized enterprise (SME) was selected one of the "High Flyers" Outstanding Enterprises by the Hong Kong Business annual magazine.

Just desserts

The shy 20-something Chinese businessman said he has always loved baking and making desserts even when he was studying in university in Vancouver. "You must always open your mind and think that everything is possible. It is all about balance," he explained as he comes up with some exotic flavour chocolates like ginger, green tea, passion fruit and balsamic vinegar.

Mr Tsang says his parents were not happy when he chucked his job with a well-known technology company in Vancouver five years ago "out of boredom," travelled around Europe, sampling cuisine from France and Italy and learnt the art of making chocolates from a French master.

"I started the business in Hong Kong as people here appreciate fine food and good wines. There is an affluent lifestyle and the economy is getting better these days," said Mr Tsang.

His clientele is made up of 50-50 locals and Westerners. He said most Asians prefer their chocolates to be less rich and contain less sugar.

Building a brand

Mr Tsang says it has helped his brand that Hong Kong is a regional hub for multinational companies and international brand names. "They make perfect corporate gifts as I can inscribe the company names onto each chocolate and package them attractively in their corporate boxes." He also tailor makes his exotic chocolates for weddings, anniversaries and other celebrations.

He has come a long way in barely two years having started with a staff of one - himself - and now has a staff of ten. "I want to do things slowly and take things one step at a time. But ultimately, I would want to expand into these neighbouring countries."

These days, Mr Tsang finds that Monde Chocolatier has cramped his free wheeling travel lifestyle. "I can't just take off. I am tied to this baby but I feel very happy when I see people enjoying something that I have created. That is why I will never have a business partner as I think this will limit my creativity."