COVER STORY


the culinary application of chocolate and the science behind it, I can sit there and watch two people who genuinely understand one another. It’s very difficult to partner at the highest level if you’re not speaking the same language.”


More than a supplier For Brandon, the ambition is to make the chocolate company part of the creative process rather than simply the end of a supply chain. “One of the most beautiful things about As We Do is that the barrier to


16 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2026


working with us is much lower,” he says. “A lot of chefs and pastry chefs don’t even realise they have the option of going to a chocolate maker and saying, ‘Can you make me this because it works better for my product?’” The largest chocolate manufacturers can,


of course, offer customised solutions. But Brandon argues that the practical realities of minimum volumes can place those opportunities beyond the reach of smaller professional customers. “For us, producing something like 100kg can be a relatively small production run,” he says. “When you


amortise that over a year, it can become very manageable for a restaurant.” “For a chef or a small restaurant to say,


‘This is our chocolate. We created this with As We Do,’ is a very cool feeling,” Brandon says. “I wish I’d had that option when I owned restaurants years ago – to be able to say, ‘We formulated this together. No other restaurant in the world has this exact formula of chocolate.’” It is perhaps this part of the model that most clearly demonstrates what the founders mean by being different. The objective is not necessarily to make


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