Five years later, Kristiane Kegelmann not only sells her products under the name "Pars" to large companies, but has also opened her first small shop in Berlin and an online shop. She places particular emphasis on sustainability, fair working conditions, and regional products—as much as possible when the main ingredient is cocoa beans. She sources her chocolate coating from the Berlin manufacturer Holger in't Feld, who sources the beans from small farms, including those in Peru, Honduras, and Madagascar. "It's incredible what Holger gets out of the beans," Kristiane Kegelmann enthuses. In industrially produced chocolate, the fruit and acidity are usually lost due to the addition of large amounts of sugar and also deliberate oxidation. "Almost everyone loves chocolate, but very few people really know cocoa. If we source five chocolate coatings, they all taste different. That's totally exciting." You can taste where the beans were grown, what grows in the same soil, and how they were fermented. But quality has its price. A kilo of chocolate coating costs the master confectioner 31 euros. By comparison, a high-quality catering chocolate costs eight euros. This is, of course, reflected in the selling price – something that needs to be explained to people. "If someone says they're not willing to pay our prices, that's fine with me," says the 30-year-old. "But a lot happens before the ingredients arrive. And we refine these products further at the end."