“What are you supposed to do when your product is ahead of the market? I am a chocolatier. It took years, dedication and more importantly passion to become one. As with many chefs, I gave countless hours of unpaid work for a chance to work with and learn from the best.

In some cities, the concept of high-end chocolates works, it’s appreciated. But my feeling is that Madrid hasn’t yet caught up to it. I don’t think people really understand the amount of time that goes into each one. As much as I want to continue following my dreams and refining my art, the reality isn’t that simple. You have to find a balance between your passion and what the market dictates. After all, this is a profession, one that needs to sustain me. And so, I’m left with a choice.”