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Our chocolate

We aim to make chocolate that leaves you with no regrets: light in sugar, no additives, no harm to children and farmers, no harm to the environment. Pure chocolate pleasure.

At MIKE&BECKY, the cacao is the star: its origin, the terroir, and its farmers. Our partner plantations around the world are free of child labor, eco-responsible, organic, and properly remunerate their workers for their excellent efforts and cacao.

Here in Brussels, we like to keep things simple: organic cacao beans, organic beet sugar, and a tad of organic cacao butter. That’s all there is in our chocolate. All made in our transparent, 100% green energy workshop.

We are doing every step of our chocolate making ourselves – from cleaning and roasting, to grinding, conching, tempering, and wrapping.

For us, working properly and honestly from Bean-to-Bar, is simply the “future of chocolate”.

Yours chocolatey,
Julia ‘Mike’ Mikerova & Björn ‘Becky’ Becker

  • - www.bean2bar2you.be

    We decided to start by importing Bean-to-Bar chocolate from around the world, and sell it in our online shop ‘Bean2Bar2You’. The feedback on our presentations and tastings was overwhelming. Especially from our Belgian friends who confessed that for them Belgian chocolate had become ‘too sweet and too greasy’ over the years.
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  • - Mike&Becky

    We toured the city, spread the word and made people taste our imported Bean-to-Bar chocolate. Julia had to quench her thirst for knowledge by attending a Bean-to-Bar course at the Ecole du Chocolate in Vancouver, Canada. Now we knew what we had to do: A year after the launch of Bean2Bar2You, on 8 November 2016, we opened ‘Mike & Becky’, the first Bean-to-Bar Atelier/Shop/Cafe in Brussels.
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  • - Our Concept

    For us, Bean-to-Bar means to reduce sugar wherever possible. That is easy when working with fine cacao, which is expensive, especially when fair or directly traded. But that was essential to us: no children should work on the plantations and the farmers should be remunerated fairly for the great job they are doing. We wanted a sustainable relationship with the plantations. Wherever possible we are using the organic version of the ingredients: cacao beans, sugar, cacao butter, milk powder. And no nonsense like vanilla, palm oil, or soy lecithin. Typical ingredients used by the multinational industry to mask bad beans, cut costs or speed up the process. We also wanted to be a transparent company: we invite our customers to take a look into our machines, watch us at work. We share our philosophy and concept with anybody who asks.
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  • - Newton Craft Center

    Right during the first Covid confinement in March 2020, we moved into a bigger production at the 'Newton' site in Anderlecht (some 10 minutes by bike from our cafe). Masked, tired but happy we were looking forward focussing on producing our bars for the ever-growing number of fine chocolate lovers. Upgrading to next level machinery was a far away dream. But then...
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  • January 2021 - The Chocolate Factory (part 1)

    January 2021
    We had been in touch with Christophe Gossiaux (director of unpacked chocolate bars NAO) for some time now. Every now and then we had discussed plans to produce together, jointly, using semi-industrial next-level machinery. End 2020 we were presented with the opportunity to rent the hangar next to ours, for future expansion. Long story short: we created a new company with Christophe and in Summer 2021 MO Chocolate Factory was born, running with a professional roaster, ball-mill and conche and boosting our output by 20 times 😀
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  • - ChocoCafe Prague

    It all began in March 2015 when we discovered, by pure chance, the Chococafe in Prague, a paradise for hot chocolate lovers with a vast variety and many origins. This was new to us. For us there was white, milk, dark chocolate, with different percentages and perhaps additional flavours. But a cafe that had a kind of ‘wine card’ for hot chocolate; that was different. Back in Brussels we learned that hot chocolate wasn’t very popular and very tasty in the chocolate capital of the world. Should we do something about it? A Russian and a German? With no chocolate-making background?
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  • - Bean-to-Bar

    While researching we came across the ‘bean-to-bar’ movement: artisan chocolate production with full control over the process, quality beans, less sugar and no nonsense added. We checked again: the Bean-to-Bar wave seemed to have missed Belgium. There were very few producers and we found only one (!) shop in the whole kingdom where to buy award-winning international bars. Seriously, should we do something about it?
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  • Online shop
  • MIKE&BECKY
  • Our Concept
  • Newton Craft Center
  • MO Chocolate Factory
  • ChocoCafe Prague
  • Bean-to-Bar