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AllYouWant Coffee&Cacao

@allyouwantcn

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🫡Est.2021 @sharonnnn_he
📍ShenZhen📍HangZhou
📍ShenYang
☕️Specialty Coffee Roaster
🍫BtB Chocolate Maker
🏆AOC🏅ICA🥈CFCA🏆
📧 [email protected]

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The @longboard_coffee Auction Wildynamics Cupping Tour is heading to Changsha, Hangzhou, and Beijing.

This year’s collection reflects Longboard’s belief that the finest expression of coffee is not engineered, but revealed. Shaped by the living ecosystem of Misty Mountain and Windy Ridge, each coffee carries the character of its place, its season, and the natural processes behind it.

We look forward to sharing the 2026 Wildynamics collection with coffee communities across these three cities.

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May - July
In China

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吃巧克力發現情信😱⁉️

#巧克力 #精品巧克力 #精品巧克力大賞 #allyouwant #chocolate #beantobarchocolate #beantobar #黑巧克力 #asmr #asmrsounds #可可郡主品鑑之旅 #試吃 #試吃開箱 #品鑑 #可可 #情信 #可可郡主#單一產區#牛奶巧克力 #多米尼加 #cfca #厄瓜多爾 #牛奶巧克力 #開箱

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Happy anniversary!

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Getting ready for the Opening Ceremony tomorrow morning and here’s my chocolate tonight in Bordeaux 🇫🇷 - another award winning piece of AOC Golden Bean Winner 2025 @allyouwantcn 🍫🏆🇨🇳. What’s your choice of chocolate tonight when counting down to the exciting SHOWCOLAT Chocolate Festival @showcolat2026 tomorrow? Can’t wait to see you all! Xx

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離我家最近的精品咖啡館 @allyouwantcn

#coffee #barista #people #photographer #blackandwhite

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💜 Continuing our exclusive video interviews with our winners. Here we have our Golden Bean Award winner (and 7 other awards!), AllYouWant China
Congratulations, and thank you for sharing your story @allyouwantcn

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🥇We are delighted to share that AllYouWant China has won the coveted Golden Bean Award with their Hainan Wanning 70% dark chocolate bar.

The Golden Bean is awarded to the highest-scoring product in our awards, representing the "best of the best" in the industry. AllYouWant’s success highlights the incredible growth and quality of the Chinese craft chocolate scene. It is a testament to the dedication, precision, and passion of the makers.

Please join us in celebrating this monumental achievement for AllYouWant China! 🥂🍫 @allyouwantcn

Visit our website to see the full list of winners and find out more about the judging process.

#AcademyOfChocolate #GoldenBean #FineChocolate #AllYouWantChina #ChocolateLovers #ArtisanChocolate #Awards2025

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The 18th Academy of Chocolate Awards made it crystal clear that Asian craft chocolate makers are a force to be reckoned with. 🇨🇳🇹🇭🇯🇵

Sharon He (AllYouWant, China) won the coveted Golden Bean Award with her 70% Hainan Wanning tablet. Thailand once again led the pack with the most entries and awards, with Brazil following closely. As Judith Lewis (AoC board member) said: "Those are makers in the country, using beans from all over the world."

Even on our doorstep in Notting Hill, chocolatier Nanako Kitayama, Melt Chocolates, won Gold for her Sake-infused bonbons. She used Piura Blanco from Peru in her ganache.

Paul A. Young presented the awards with his signature Yorkshire charm and passion for the craft. He won his first Gold award at the inaugural ceremony in 2005 with his Sea-Salted Caramel bonbon.

Fortnum's chocolate tarts by Roger Pizey, were a highlight once again, and there was more chocolate to taste than ever before. The selection was outstanding - it was a brilliant evening at Fortnum's! 🥂

#Academyofchocolate #london #chocolate #asianchocolate #chocolateevent

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From first crack to final pour - women make every sip worth remembering. ☕✨

The roaster who reads the drum like a second language. The barista who turns a simple order into a moment you carry with you all day. The sensory lead who chases the perfect note until she finds it. The competition champion who steps onto the stage and makes the whole room feel something.

These are the women we celebrate today - the front-liners, the flavour-makers, the ones whose hands and hearts are in every single cup.

The bright acidity you love, the deep chocolate notes you crave, the warmth that greets you every morning - a woman’s touch is woven into them all.

Thank you for showing up, for crafting with intention, and for making coffee feel like home.

To friends and team, those pictured here and those whose faces we don’t yet have, our hearts are with you all. We cherish your contributions to the world of coffee; it’s an honour to know and work with you.

#InternationalWomensDay #WomenInCoffee #WomenInCocoa #FlavourMakers #SeedToCup

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🇵🇹 Durante décadas, a China foi vista como um mercado de consumo de chocolate, e não como uma origem produtora. Hoje, uma revolução está a acontecer nas províncias do sul do país, posicionando a China como uma das novas origens do cacau de especialidade e de chocolate artesanal.
O cacau foi introduzido pela primeira vez na década de 1950 através de ensaios agrícolas promovidos pelo Estado, sobretudo em Hainan. Durante muitos anos, a produção manteve-se orientada para commodity. No entanto, nos últimos 10 a 15 anos, uma nova geração de agrónomos, empreendedores e produtores bean-to-bar mudou o paradigma, investindo em: Seleção genética, Protocolos de fermentação controlada, Sistemas de secagem solar e mecânica, Rastreabilidade e processamento em pequenos lotes. A verdadeira força da China esta na sua capacidade de combinar agricultura de alta tecnologia, recolha de dados e conhecimento agrícola profundamente enraizado. Na próxima década, a China deverá passar de “origem experimental” a um actor reconhecido no mapa do cacau de fine flavour. Não através do volume, mas sim da identidade, da precisão e do artesanato.

🇬🇧 For decades, China was seen almost exclusively as a chocolate consumption market, not a producing origin. Today, a quiet revolution is unfolding in the country’s southern provinces, positioning China as one of the most exciting producers in specialty cacau and craft chocolate.
Cacau was first introduced in the 1950s through state-led agricultural trials, mainly in Hainan. For many years, production remained commodity-focused. But over the last 10–15 years, a new generation of agronomists, entrepreneurs and bean-to-bar makers has changed the game, investing in: genétic selection, Controlled fermentation protocols, Solar and mechanical drying systems, Traceability and small-batch processing. China’s real strength lies in its ability to combine high-tech agriculture, data collection and rapid prototyping with deep-rooted farming knowledge. In the coming decade, China is set to move from “experimental origin” to a recognised player on the fine flavour cacau map, not through volume, but through identity, precision and craft.

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