On the trunks and branches of the obroma cacao trees the tiny cacao pods grow. After about six months the farmers harvest cacao pods. The raw beens inside are covered in a sweet white pulp.

This is a beautiful part of the bean-to-bar-process. Look at all those amazing colors!

After harvesting the beans are placed in a wooden box lined with banana leaves. This is where the magic happens: the temperature rises and subtly transforms the aroma during the fermentation. After 5 days the beans are dried in the sun for another 10 days. This is how they look afterwards.

I wish you could smell this now. Honestly: it is one of the greatest things in life you could be a part of. If you ever get the chance to visit a chocolate farm — don't think twice!

I love the fact that the chocolate business is – mostly – a family business in Vietnam. Traditions are passed on to the next generations and it's a unique thing to see.

I mean, did you know that Vietnam has amazing chocolate? I didn’t — before I got there. During my travels I met Marou Chocolate, collaborated with them, together with Jan Schölzel, an incredibly talented photographer who took all the pictures you just saw. Together we captured the process from bean to bar at Marou’s.

Or „Merry Christmas“ as we would like to say — was designed and directed by me in collaboration with creo-media. This company is sending out christmas mailings every year to make more than 250 people happy.

Bold, mixed with natural colors, which I found in the beautiful jungle in vietnam is also part of the design as well as clean illustrations and a strong typography.