Sunday Times


Belgium-born confection­er Kees Beyers founded Beyers Chocolates in Johannesbu­rg in 1987. Hilary Biller asked him about Easter and all things chocolate.


How does a chocolatie­r celebrate Easter Sunday with his family?

Just like any other family really! When the kids were small we used to do an Easter hunt, first putting the dogs away then hiding the eggs. And now that they are bigger we decorate their rooms with Easter chocolates.

Having grown up in Belgium, the home of top-quality chocolate, can you recall the first chocolate that made an impact on you?

It was not chocolate per se but actually a local brand of chocolate spread called ’Boerinneke’. I really loved it on white bread as a child.

Was your dream of owning a chocolate factory a bit of a ‘Charlie and the Chocolate Factory’ inspiratio­n?

My inspiratio­n came from the five years I spent at a confection­ery school in Belgium and initially thought I’d own a confection­ery shop but ended up starting a chocolate business because I discovered there was a gap in the confection­ery market in SA.

What is the foundation of Beyers chocolates?

At Beyers Chocolates we only use cocoa butter in the making of our chocolates and no substitute­s. We don’t use any preservati­ves and we stick to the original recipes that I learnt in my training in Belgium. Many of our recipes are made in small batches true to the old traditiona­l methods.

What impact has Covid-19 had on the production of Beyers Chocolates?

It has definitely affected us in that we lost all of the airline business to which we were supplying our chocolates, and with that pretty much all the duty-free business. One of our big sellers in dutyfree was our range of Amarula chocolates bought by tourists. It has all but gone for now. And in the hard-hit hospitalit­y sector there were losses but thankfully it is back at 50% of what it used to be.

It is said that the sale of chocolates and confection­ery have risen significan­tly during the pandemic. What is it about chocolate that is so comforting?

Chocolate is an affordable luxury with a feel-good factor about it. All in moderation, though, and as I tell my children, chocolate is a treat and not a meal replacemen­t.

Is there a chocolatie­r that inspires you?

I think the French chocolate house Michelle Cluizel is very inspiratio­nal but even in Europe it’s really expensive. We try to be a mainstream luxury chocolate manufactur­er.

In the vast range of Beyers Chocolate Easter treats, what is your favourite?

My favourite would be the Dream Bear Egg, simply because it is different to what is out there and there is an element of surprise in the eggs. Each egg is filled with a smooth flowing caramel centre enclosed in milk chocolate. I remember my children loving it when they were smaller. Beyers Chocolate is now the producer of the iconic Sweetie Pie, a dome of melt-in-the-mouth marshmallo­w covered in chocolate. This iconic South African brand has been a registered trademark since 1959. It was put up for sale a few years ago and we snapped it up — it is as popular as ever.

Chocolate is added to many products to make it more saleable. How do you feel about the trend to add “chocolate” to hot cross buns?

People always enjoy something new that offers excitement and new flavours. Some ideas work, others don’t. What would life be without a chocolate croissant or the pain au chocolat?

If you could choose just one last chocolate to enjoy what would it be?

It has to be the Beyers toffee caramel with pecan nuts. Probably one of the best chocolates we produce.

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