Creating chocolate is an art, and few individuals have made such a distinct mark as Ekaterina Dymova, the CEO and visionary behind Cyprus Chocolates. With a deep-rooted passion for restoring chocolate to its original, unadulterated form, Ekaterina is leading a movement that challenges the conventional perception of this beloved treat. From her factory nestled in the scenic Troodos Mountains, she is not only reviving the ancient art of chocolate making but also integrating the unique flavours of Cyprus into her creations.
In this exclusive interview, Ekaterina shares insights into her journey as a chocolate maker, the challenges of reshaping the global perception of chocolate, and her vision for positioning Cyprus as a hub for artisanal chocolate. Her experiences, from ethical sourcing to crafting collections that pay homage to the island’s heritage, reveal an unwavering commitment to quality, sustainability, and innovation. Below, Ekaterina discusses the intricacies of chocolate making, and her long-term ambitions for Cyprus Chocolates, and offers valuable advice for aspiring entrepreneurs.
Follow THE FUTURE on LinkedIn, Facebook, Instagram, X and Telegram
The beginning
Can you share a bit about your background, and what inspired you to enter the world of chocolate making?
Chocolate has been our family tradition for many generations now. Ever since I was a child, I learned to work with chocolate while also appreciating its rich history. Learning that chocolate used to be a natural, healthy product and a staple of the daily diet of many Mesoamerican civilizations made me question our current perception of chocolate and fuelled my passion to change that. That’s why I decided to open our chocolate boutique: to bring back the taste of real chocolate.
What led you to become a chocolatier, and how did your previous experiences shape your approach to chocolate making?
First of all, it is vital to distinguish between the professions of a chocolatier and a chocolate maker. A chocolatier uses ready-made chocolate to create delicious treats, candies, filled bars, etc. On the other hand, a chocolate maker crafts chocolate from the cocoa bean itself. This profession is akin to winemaking: it involves finding, selecting, and sourcing the best cocoa beans and carefully nurturing their taste to create chocolate with a unique flavour profile. I am a chocolate maker, and having a discerning eye is crucial in this field. It’s essential to travel extensively and see and taste different beans. Luckily, travel is my second passion, and it greatly aids my work.
What were some initial challenges you faced when starting Cyprus Chocolates, and how did you overcome them?
Most people believe they already know everything there is to know about chocolate, and that nothing can surprise them. For example, one of the biggest misconceptions that we hear is that “chocolate is just a sweet and unhealthy dessert”. In reality, real chocolate is not at all that, and, after listening to our presentation, the most frequent reaction is “Wow, we had no idea about chocolate!”. The biggest challenge has been debunking these myths and reshaping how people perceive chocolate. To overcome this challenge, we continually educate our customers through our presentations, tastings, and workshops, helping them discover the true essence of chocolate.
“Our chocolate collections are unique “Cypriot”, combining traditional Cyprus flavours with modern chocolate-making techniques.”
Becoming a pride of the island
What is your long-term vision for Cyprus Chocolates, and how do you plan to achieve it?
Many people ask me what our name, “Cyprus Chocolate”, actually means. Some think that since cocoa trees don’t grow on the island, there can’t be any such thing as “Cypriot chocolate.” But in the chocolate industry, chocolate is named after where the cocoa beans are processed and crafted into chocolate, how when we say “Swiss chocolate,” we instantly think of that creamy taste, the fresh Alpine air, open spaces, freedom, and luxury.
Cyprus is an island with a rich history, where the culinary traditions of antiquity are preserved and yet still open to innovation. Our chocolate collections are uniquely “Cypriot”, combining traditional Cyprus flavours with modern chocolate-making techniques. My vision is for “Cyprus Chocolate” to become another pride of the island, alongside halloumi and Commandaria. I want each piece of our chocolate to embody the essence of Cyprus—its sun, pristine sea, and natural flavours—and to offer everyone a sense of love, warmth, and luxurious pleasure.
What are your future plans for Cyprus Chocolates in terms of expansion, innovation, or new product lines?
Right now, we are putting the final touches on our newest collection, “Languages of Love”. Our customers have already fallen in love with the unique flavors from this line, like “Cypriot Coffee”, “Sea Breeze”, and “Sunshine”.
Another collection that we recently crafted is called “Treasures of Troodos”. Our inspiration behind this collection was the location of our shop – being based in the Troodos Mountains, the green heart of Cyprus, where a diverse array of different herbs grows, filling the air with a unique blend of aromas, we wanted to convey that same unmistakable aroma in chocolate.
Keep an eye out on our website and social media to be the first to get your hands on these delicious collections!
A gastronomic journey
What sets Cyprus Chocolates apart from other chocolate brands regarding quality, sourcing, and production?
Simply put, we are the only place in the world where you can find 15 varieties of 100% chocolate. Making 100% chocolate is an art: cocoa beans from each plantation have a unique flavour that can vary from year to year, and we must carefully nurture the best flavour of each bean, staying true to its unique heritage and preserving its authentic character. Our 100% chocolate assortments offer a luxurious gastronomic journey, with new flavours each year. This is the authentic taste of real chocolate—pure, without additives or sugar—the true “food of the gods,” as chocolate has been called for centuries.
How important are ethical sourcing and sustainability to your business model, and how do you implement these practices?
I believe this is the most crucial aspect of our business. I travel extensively, personally visiting cocoa plantations and building relationships with farmers. Last year, I was in Ecuador and Mexico, and this year I’m heading to Colombia and Vietnam. I see first-hand how the farmers live, how passionately they care for their cocoa trees, and how crucial it is for them to receive a fair price for their products. Real chocolate can’t be cheap; behind every cocoa bean we receive are courageous people working and living in harsh conditions, sending their children to school, caring for the elderly, and striving to preserve the unique jungles and their biodiversity.
“Platres has become synonymous with a “chocolate village”.
A chocolate village
Why did you choose Cyprus, and specifically Pano Platres, as the location for your factory? How has the local culture influenced your business?
This is a very common question, and yet I still can’t answer it with pure logic or reason. I think it’s more about the feeling of happiness that fills the air in Platres. This was once a favourite retreat for kings, sheikhs, aristocrats, writers, and poets. The world-famous Daphne du Maurier wrote her “Rebecca” here, and Nobel laureate poet Giorgos Seferis penned his renowned “Helen”. Platres is all about inspiration, luxury, dignity, purity, and natural beauty.
What impact do you hope Cyprus Chocolates will have on the local community and economy in Pano Platres and Cyprus as a whole?
We’ve become a popular destination in Cyprus, attracting more than 50,000 tourists each year from various countries, often recommended by friends and family. For many of them, Platres has become synonymous with a “chocolate village”, where they come year-round to shop for chocolate or enjoy a cup of our rich hot chocolate.
We are developing projects that involve closer collaboration with the local community. I won’t reveal too much just yet but stay tuned for our updates. I promise it will be exciting!
What support systems or networks have been most beneficial to you in your entrepreneurial journey?
Firstly, and most importantly, I must thank our many loyal customers. They are my first tasters, and their feedback is what gives our products their unique, bold, yet balanced flavours. They bring me new ideas and inspire me to create new collections. Their joy is what drives me. And we have many of them—customers who are also friends and sources of inspiration.
Next, a special thanks goes to our amazing team behind all of the chocolates that you taste at our factory. We work hard to create memorable experiences for our customers, and my team’s support and shared passion for making the finest chocolate possible is paramount to our today’s success.
Finally, I am incredibly grateful to my family and friends, who have supported me throughout these years. Their contribution is invaluable, and I have greatly appreciated their tremendous support during the tough moments that inevitably come with any business venture.
As a woman entrepreneur, what specific challenges have you faced, and how have you navigated them?
We all live within certain cultural norms and standards. Unfortunately, even in the modern world, a lot of people see women as mostly home caretakers. It can be very challenging to get outside those stereotypes. Luckily, navigating situations like that is a skill like any other – the more you face it, the better you learn to deal with it. It can be very challenging and frustrating when my ability as a professional and entrepreneur is questioned simply based on my gender. However, when you meet people who recognize you for you and your success, and who possess a capacity to be respectful, you create the most productive and long-lasting cooperation and business relationships.
“I want to restore chocolate to its natural taste and benefits.”
Back to the natural taste
What advice would you give to other women looking to start their businesses?
Just do it. It’s challenging, but it’s worth it. Don’t rush; don’t try to do everything at once. Be yourself, and bring a touch of femininity to your business—elegance, love, and a bit of magic.
How do you hope to contribute to the broader chocolate-making community and industry?
I want to restore chocolate to its natural taste and benefits. Chocolate is the only product that has transformed from a highly nutritious, energy-rich, flavourful drink into an unhealthy sweet treat. What was once a source of strength, health, creativity, and energy has become a cause of cavities and obesity. This is wrong, and I’m working to change that.
