Chloé Stemler

The Chocolate Mad Scientist

Chloe Stemler came to Marou as perhaps the most qualified intern ever—a trained pastry chef with degrees in zoology and sustainable agronomy. A few months after joining, she found herself running our production, and hatching brilliant new recipes for our chocolate.

WHERE ARE YOU FROM?

I grew up in a little university town in California called Davis. The streets were bicycle-safe and the public schools were just hardcore—lots of pressure.

WAS THAT YOUR FIRST MEMORY OF CHOCOLATE?

Maybe it was my grandmother’s house in Brittany.

She kept a big stash of dark chocolate bars under her TV; every night after dinner we’d pull them all out and pick one.  My mom and I loved the ones filled with Marzipan.

DID YOU STUDY AGRONOMY FROM THE BEGINNING?

I studied zoology in Montreal and ended up doing a semester abroad in Panama to explore sustainable forms of agriculture.

That’s where I saw my first cacao farm. The owner’s name was Orlando and his family fermented and ground their cacao into these pucks for drinks.

As we were leaving in the bus, I couldn’t help but think what an amazing place it was and how much I wanted to go back. But I didn’t.

WHAT DID YOU DO?

Instead I graduated and went to Le Cordon Bleu in Paris for ten months to follow a dream of becoming a pastry chef.

After, I did a two-month internship with MOF Pastry Chef Arnaud Larher.

I learned a lot about how a professional pastry kitchen works and a few skills along the way.

WHAT DID YOU DO NEXT?

I felt bad for giving up on all that I had studied during undergrad, and I found this exciting master’s program that focused on agriculture in developing countries. I did my final internship in Ivory Coast studying the results of cacao fertilizer trials. I learned about the realities of cacao farming in West Africa.

WHAT ABOUT ALL THE AGRONOMY STUFF?

Well, after I got my advanced degree I spent two and a half years working for UTZ in Amsterdam. The job focused on certifying sustainable cacao farms and gave me a lot of exposure to cacao farmers all over the world and the main issues that they and the industry face. Don’t worry, I put the agronomy stuff to good use.

AND NOW YOU WORK AS A MAD SCIENTIST IN THE MAROU KITCHEN?

Now I dedicate my time as R&D manager working on new products and fine tuning our chocolate making process. Occasionally I help select beans- it’s a great way to explore how the taste evolves from the bean through each step the chocolate making process.

Contact

Feel free to contact us by email for any enquiries about Marou Chocolate

vincent@marouchocolate.com
+84 283 729 2753

169 Calmette street
Ho Chi Minh City Vietnam