In terms of chocolate making I have so far kept it small in volume, but I have had time to perfect my skills and fine tune my original recipes. I have also had the opportunity to get to know and familiarize myself with the work of other artisanal chocolate makers of Costa Rica through my initiative with creating a web portal for the small chocolate makers of Costa Rica. As a chocolate maker I insist on avoiding "tricks" like soy lecithin and extra cacao butter to my dark chocolate. A purist at heart I believe the cacao needs to lead the conversation when you taste the chocolate, it must be the first element to hit you when you let the chocolate melt on your tongue. I intend to extend that vision to the finest products of our new Maleku Chocolate brand.