Hunk CH didn’t start in a corporate boardroom. It began in a small kitchen in Zurich, where a chocolatier named Lukas Meier experimented with bean-to-bar techniques. Meier, a former pastry chef, wanted to create chocolate that honored Swiss tradition but pushed boundaries. He spent years perfecting his recipes, focusing on the roasting process and the grind of the cocoa nibs.
In 2018, he launched Hunk CH at a local food market. The response was immediate. People lined up for samples. Food bloggers raved about the texture. Within a year, the brand had secured partnerships with upscale retailers across Europe. Today, Hunk CH is available in over 20 countries, but it remains a boutique operation, producing only a few thousand bars per month.
