{"id":18149,"date":"2021-01-20T12:12:50","date_gmt":"2021-01-20T10:12:50","guid":{"rendered":"https:\/\/www.livebetter.eu\/?p=18149"},"modified":"2026-03-19T17:41:35","modified_gmt":"2026-03-19T16:41:35","slug":"our-story-part-ii-as-born-chokkino","status":"publish","type":"post","link":"https:\/\/staging2.livebetter.eu\/en\/la-nostra-storia-parte-ii-come-nato-chokkino\/","title":{"rendered":"Our story part II: how Chokkino was born"},"content":{"rendered":"

Our story part ii: how chokkino was born<\/h1><\/div>
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September 2001: I had just been dumped by Alex for the umpteenth time. I was heartbroken love has always been my Achilles\u2019 heel. My friend Ale suggested we spend a week at the seaside in Pietra Ligure.<\/p>\n

I didn\u2019t know that part of Liguria, and I was instantly fascinated: fishing villages, crystal-clear water, and best of all sandy beaches without pebbles! One day Ale said, \u201cToday I\u2019ll take you to see my favorite beach.\u201d We hopped on the scooter and headed toward Savona. We went through the Varigotti tunnel, and as soon as we came out, I couldn\u2019t believe my eyes: a golden sandy beach, turquoise sea, and behind it a dramatic cliff, the Malpasso. It was love at first sight.<\/p>\n<\/div><\/div><\/div>

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<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>

September 2001: I had just been dumped by Alex for the umpteenth time. I was heartbroken love has always been my Achilles\u2019 heel. My friend Ale suggested we spend a week at the seaside in Pietra Ligure.<\/p>\n

I didn\u2019t know that part of Liguria, and I was instantly fascinated: fishing villages, crystal-clear water, and best of all sandy beaches without pebbles! One day Ale said, \u201cToday I\u2019ll take you to see my favorite beach.\u201d We hopped on the scooter and headed toward Savona. We went through the Varigotti tunnel, and as soon as we came out, I couldn\u2019t believe my eyes: a golden sandy beach, turquoise sea, and behind it a dramatic cliff, the Malpasso. It was love at first sight.<\/p>\n<\/div><\/div><\/div>

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Since I can talk to anyone, we immediately became friends with the guys working at the beach bar. Claudio and his family had been running the Malpasso bar for many years, back when people still pitched tents and spent the whole summer camping right there on the beach. Hard to imagine nowadays, but just look!<\/div>\n
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In 2001 I was in my last year of university, and whenever I had the chance, I escaped to Malpasso it was like oxygen for me.<\/p>\n

One morning I saw the guys dipping focaccia into cappuccino at breakfast and thought: \u201cWow! I have to try that.\u201d There was only one problem: I hated the taste of coffee. So, I came up with a cocoa-based cappuccino: I poured chocolate syrup (the kind used for ice cream) into a cappuccino cup, thinned it with a little boiling water, added frothed milk, and dipped in the focaccia. Delicious!\n\nI called it Cioppuccino, and on May 10, 2002, I registered the name.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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<\/span><\/div><\/div><\/div><\/div>
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Since I can talk to anyone, we immediately became friends with the guys working at the beach bar. Claudio and his family had been running the Malpasso bar for many years, back when people still pitched tents and spent the whole summer camping right there on the beach. Hard to imagine nowadays, but just look!<\/div>\n
\n
\n

In 2001 I was in my last year of university, and whenever I had the chance, I escaped to Malpasso it was like oxygen for me.<\/p>\n

One morning I saw the guys dipping focaccia into cappuccino at breakfast and thought: \u201cWow! I have to try that.\u201d There was only one problem: I hated the taste of coffee. So, I came up with a cocoa-based cappuccino: I poured chocolate syrup (the kind used for ice cream) into a cappuccino cup, thinned it with a little boiling water, added frothed milk, and dipped in the focaccia. Delicious!\n\nI called it Cioppuccino, and on May 10, 2002, I registered the name.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

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<\/h2>
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REFLECTION N\u00b01<\/strong><\/h4>\n
<\/div>\n
If Alex hadn\u2019t left me, I wouldn\u2019t have gone to the seaside with Ale\u2026 very often, even the things that hurt us have a purpose.<\/div>\n

REFLECTION N\u00b02<\/strong><\/h4>\n
If Alex hadn\u2019t left me, I wouldn\u2019t have gone to the seaside with Ale\u2026 very often, even the things that hurt us have a purpose.<\/div>\n<\/div>
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<\/h2>
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REFLECTION N\u00b01<\/strong><\/h4>\n
<\/div>\n
If Alex hadn\u2019t left me, I wouldn\u2019t have gone to the seaside with Ale\u2026 very often, even the things that hurt us have a purpose.<\/div>\n

REFLECTION N\u00b02<\/strong><\/h4>\n
If Alex hadn\u2019t left me, I wouldn\u2019t have gone to the seaside with Ale\u2026 very often, even the things that hurt us have a purpose.<\/div>\n<\/div>
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In the years that followed, many things happened:
\n\u2013 I worked in marketing at a snowboard company (another one of my passions)
\n\u2013 I worked in a small organic bakery, producing during the week and selling at organic markets on weekends
\n\u2013 I sold renewable energy contracts for Lifegate
\n\u2013 I worked at Enerpoint, where I met Cinzia and Daniela<\/div>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>

In the years that followed, many things happened:
\n\u2013 I worked in marketing at a snowboard company (another one of my passions)
\n\u2013 I worked in a small organic bakery, producing during the week and selling at organic markets on weekends
\n\u2013 I sold renewable energy contracts for Lifegate
\n\u2013 I worked at Enerpoint, where I met Cinzia and Daniela<\/p>\n<\/div>

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<\/h2>
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REFLECTION N\u00b03<\/strong><\/h4>\n
<\/div>\n
When I finished university, I was terrified that my first job would define the rest of my life. In reality, it didn\u2019t. I had many different experiences, and each one taught me something that turned out to be invaluable for this new adventure with Live Better.<\/div>\n<\/div>
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<\/h2>
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\n

REFLECTION N\u00b03<\/strong><\/h4>\n
<\/div>\n
When I finished university, I was terrified that my first job would define the rest of my life. In reality, it didn\u2019t. I had many different experiences, and each one taught me something that turned out to be invaluable for this new adventure with Live Better.<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
\n

Through all those jobs, the idea of Cioppuccino never left me. It was always in the back of my mind. One day I thought: \u201cTo make Cioppuccino, I need a drink like coffee but made with cocoa.\u201d So, I tried putting cocoa powder in a moka pot instead of coffee. It didn\u2019t work: the cocoa was too fine, so the water couldn\u2019t filter through. That\u2019s when I realized the cocoa needed to go directly into the drink. So I heated water, poured it into an espresso cup, added a teaspoon of cocoa, and stirred. Disaster it was full of lumps, truly awful!<\/p>\n

I started experimenting by adding the water a little at a time to avoid lumps. The problem was that by the time I was done, the drink was cold\u2026 But after countless attempts, I found the right balance between water and cocoa, and even though it was cold, it wasn\u2019t bad at all! (I admit, at first I sweetened it.)<\/p>\n

The name Ciocchino was born on November 10, 2011. Here\u2019s a picture of my notebook where you can see all the names I brainstormed before arriving at Ciocchino. To make it more international, it eventually became Chokkino. Chokkino<\/a><\/span><\/strong>.<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>
\n

Through all those jobs, the idea of Cioppuccino never left me. It was always in the back of my mind. One day I thought: \u201cTo make Cioppuccino, I need a drink like coffee but made with cocoa.\u201d So, I tried putting cocoa powder in a moka pot instead of coffee. It didn\u2019t work: the cocoa was too fine, so the water couldn\u2019t filter through. That\u2019s when I realized the cocoa needed to go directly into the drink. So I heated water, poured it into an espresso cup, added a teaspoon of cocoa, and stirred. Disaster it was full of lumps, truly awful!<\/p>\n

I started experimenting by adding the water a little at a time to avoid lumps. The problem was that by the time I was done, the drink was cold\u2026 But after countless attempts, I found the right balance between water and cocoa, and even though it was cold, it wasn\u2019t bad at all! (I admit, at first I sweetened it.)<\/p>\n

The name Ciocchino was born on November 10, 2011. Here\u2019s a picture of my notebook where you can see all the names I brainstormed before arriving at Ciocchino. To make it more international, it eventually became Chokkino. Chokkino<\/a><\/span><\/strong>.<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>

In December 2011, I made a very important decision: I took a year off work. I was earning \u20ac3,000 a month at a photovoltaic company great salary, wonderful colleagues, a sector aligned with my values. And yet, I was deeply dissatisfied and unhappy. Truth be told, I was depressed, because I had always dreamed of creating products, of being an entrepreneur.<\/p>\n

I started working on myself. It was hard and painful, but little by little I began to see a light at the end of that dark tunnel.<\/p>\n

One day, the million-dollar question resurfaced: \u201cWhat do you really want to do with your life?\u201d Remembering the phrase \u201cChoose a job you love and you\u2019ll never work a day in your life,\u201d I looked at how I spent my time: I was obsessed with nutrition, which had been a source of problems for me since childhood (see Part I\u201cWho I Am\u201d<\/strong><\/span><\/a>). I read books, scientific studies, listened to interviews with doctors, researchers, and nutritionists, hoping to discover the secret to losing weight once and for all.<\/p>\n

It didn\u2019t feel like a burden I could spend entire days learning. So I told myself: \u201cI want to work in this field. The idea of Chokkino is good. Let\u2019s make it happen!\u201d<\/p>\n

And so, in late November 2014, I met Nicola, the owner of Biepi, the company that now produces Kaya, the machine used to make Chokkino in caf\u00e9s.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

In December 2011, I made a very important decision: I took a year off work. I was earning \u20ac3,000 a month at a photovoltaic company great salary, wonderful colleagues, a sector aligned with my values. And yet, I was deeply dissatisfied and unhappy. Truth be told, I was depressed, because I had always dreamed of creating products, of being an entrepreneur.<\/p>\n

I started working on myself. It was hard and painful, but little by little I began to see a light at the end of that dark tunnel.<\/p>\n

One day, the million-dollar question resurfaced: \u201cWhat do you really want to do with your life?\u201d Remembering the phrase \u201cChoose a job you love and you\u2019ll never work a day in your life,\u201d I looked at how I spent my time: I was obsessed with nutrition, which had been a source of problems for me since childhood (see Part I\u201cWho I Am\u201d<\/strong><\/span><\/a>). I read books, scientific studies, listened to interviews with doctors, researchers, and nutritionists, hoping to discover the secret to losing weight once and for all.<\/p>\n

It didn\u2019t feel like a burden I could spend entire days learning. So I told myself: \u201cI want to work in this field. The idea of Chokkino is good. Let\u2019s make it happen!\u201d<\/p>\n

And so, in late November 2014, I met Nicola, the owner of Biepi, the company that now produces Kaya, the machine used to make Chokkino in caf\u00e9s.<\/p>\n<\/div>

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<\/h2>
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\n

REFLECTION N\u00b04<\/strong><\/h4>\n
<\/div>\n
I believe dissatisfaction is often a message from our soul: \u201cYou\u2019re not here to do what you\u2019re doing.\u201d If I hadn\u2019t been so unhappy at Enerpoint, maybe I wouldn\u2019t be here today.<\/div>\n<\/div>
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<\/h2>
<\/div>
\n

REFLECTION N\u00b04<\/strong><\/h4>\n
<\/div>\n
I believe dissatisfaction is often a message from our soul: \u201cYou\u2019re not here to do what you\u2019re doing.\u201d If I hadn\u2019t been so unhappy at Enerpoint, maybe I wouldn\u2019t be here today.<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>

I remember my first meeting with Nicola very clearly: after my presentation, he told me, \u201cWhat you want to do is impossible. A machine can\u2019t dose pure cocoa powder. Add sugar, like everyone else does!\u201d<\/p>\n

So, I added sugar and cornstarch to the recipe. It took ages to make the powder flow properly, but eventually I managed. Nicola and I modified one of his machines, originally used for barley coffee and ginseng.<\/p>\n

When the machine finally worked, I opened my first company called Prima (not very creative, I know!).<\/p>\n

We bought 20 machines and installed them in caf\u00e9s and restaurants. The very first one was installed on December 11, 2015, at my dear friend Vivi\u2019s new restaurant,\u00a0Paulpetta<\/span>\u00a0(a wonderful place where you can try meatballs from all over the world\u2014if you live near Monza, I highly recommend it!).<\/div>\n
<\/div>\n
At the time, I often helped Vivi at Paulpetta, which gave me the invaluable chance to see firsthand how customers reacted to Chokkino. When someone didn\u2019t order coffee, I offered them Chokkino instead, and most people said yes and liked it! The same happened in other caf\u00e9s.<\/div>\n
<\/div>\n
\n

But summer 2016 was a disaster: in the heat, the machine dosed the mix inconsistently, with a \u00b130% variation. Not good.<\/p>\n

Then I had an idea: caf\u00e9s use volumetric dosers for coffee (the lever type). Maybe that would work! I tried it with Nicola and it worked. And here\u2019s the kicker: it even worked with pure cocoa only!<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div>

I remember my first meeting with Nicola very clearly: after my presentation, he told me, \u201cWhat you want to do is impossible. A machine can\u2019t dose pure cocoa powder. Add sugar, like everyone else does!\u201d<\/p>\n

So, I added sugar and cornstarch to the recipe. It took ages to make the powder flow properly, but eventually I managed. Nicola and I modified one of his machines, originally used for barley coffee and ginseng.<\/p>\n

When the machine finally worked, I opened my first company called Prima (not very creative, I know!).<\/p>\n

We bought 20 machines and installed them in caf\u00e9s and restaurants. The very first one was installed on December 11, 2015, at my dear friend Vivi\u2019s new restaurant,\u00a0Paulpetta<\/a><\/span><\/strong>\u00a0(a wonderful place where you can try meatballs from all over the world\u2014if you live near Monza, I highly recommend it!).<\/div>\n
<\/div>\n
At the time, I often helped Vivi at Paulpetta, which gave me the invaluable chance to see firsthand how customers reacted to Chokkino. When someone didn\u2019t order coffee, I offered them Chokkino instead, and most people said yes and liked it! The same happened in other caf\u00e9s.<\/div>\n
<\/div>\n
\n

But summer 2016 was a disaster: in the heat, the machine dosed the mix inconsistently, with a \u00b130% variation. Not good.<\/p>\n

Then I had an idea: caf\u00e9s use volumetric dosers for coffee (the lever type). Maybe that would work! I tried it with Nicola and it worked. And here\u2019s the kicker: it even worked with pure cocoa only!<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b05<\/strong><\/h4>\n
<\/div>\n
Problems are opportunities! If the first machine hadn\u2019t failed, I never would have tried to find another solution\u2014and discovered that Chokkino could be made with pure cocoa. So, if you\u2019re creating something and a problem comes up, don\u2019t be discouraged. Look at it from a distance and try to see the opportunity.<\/div>\n<\/div>
<\/div><\/div><\/div>
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<\/h2>
<\/div>
\n

REFLECTION N\u00b05<\/strong><\/h4>\n
<\/div>\n
Problems are opportunities! If the first machine hadn\u2019t failed, I never would have tried to find another solution\u2014and discovered that Chokkino could be made with pure cocoa. So, if you\u2019re creating something and a problem comes up, don\u2019t be discouraged. Look at it from a distance and try to see the opportunity.<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>
At that point, we needed a way to connect the doser to a machine. Luckily, Nicola who\u2019s also a brilliant mind had built a small machine with a cone for single-dose powders. Perfect for me!<\/div>\n
\n

And that\u2019s when the real challenges began: problem after problem after problem\u2026 Cocoa is a very tricky ingredient: it isn\u2019t soluble, so it needs energy to stay suspended in liquid; it doesn\u2019t flow easily, so it wouldn\u2019t come down from the cone; it sticks everywhere and eventually clogs the machine.<\/p>\n

It was endless: problems, problems, problems.<\/p>\n<\/div>\n

<\/div>\n
\u00a0Fortunately, in early 2016 my dad sent me an article about Elon Musk. I didn\u2019t know him, but reading it was a revelation. Here was this guy trying to change the world. I devoured every interview and learned so much. \u201cIf you\u2019re not failing, you\u2019re not innovating enough.\u201d That one sentence changed everything for me. Every problem became proof that I was doing something truly innovative. \u201cMeeting\u201d Elon helped me tremendously: whenever something went wrong, I told myself, \u201cThink of how many problems Elon had to solve before landing a rocket. Aim high and keep trying!\u201d<\/div>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>
At that point, we needed a way to connect the doser to a machine. Luckily, Nicola who\u2019s also a brilliant mind had built a small machine with a cone for single-dose powders. Perfect for me!<\/div>\n
\n

And that\u2019s when the real challenges began: problem after problem after problem\u2026 Cocoa is a very tricky ingredient: it isn\u2019t soluble, so it needs energy to stay suspended in liquid; it doesn\u2019t flow easily, so it wouldn\u2019t come down from the cone; it sticks everywhere and eventually clogs the machine.<\/p>\n

It was endless: problems, problems, problems.<\/p>\n<\/div>\n

<\/div>\n
\u00a0Fortunately, in early 2016 my dad sent me an article about Elon Musk. I didn\u2019t know him, but reading it was a revelation. Here was this guy trying to change the world. I devoured every interview and learned so much. \u201cIf you\u2019re not failing, you\u2019re not innovating enough.\u201d That one sentence changed everything for me. Every problem became proof that I was doing something truly innovative. \u201cMeeting\u201d Elon helped me tremendously: whenever something went wrong, I told myself, \u201cThink of how many problems Elon had to solve before landing a rocket. Aim high and keep trying!\u201d<\/div>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b06<\/strong><\/h4>\n
<\/div>\n
Life sends us messages in many different ways even through people we don\u2019t know. The important thing is to notice them. Keep your eyes and ears open!<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b06<\/strong><\/h4>\n
<\/div>\n
Life sends us messages in many different ways even through people we don\u2019t know. The important thing is to notice them. Keep your eyes and ears open!<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
\n

When I realized the machine finally worked, I decided to launch Live Better. I was terrified, but also over the moon. It was a dream I had carried for years: creating a company that made delicious yet healthy products!<\/p>\n

Finally, problem after problem, by mid-December 2017 we had the first prototype of Kaya still far from perfect. Problem was: on January 20, Sigep, the most important bar trade fair in Italy, was starting.<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div>
\n

When I realized the machine finally worked, I decided to launch Live Better. I was terrified, but also over the moon. It was a dream I had carried for years: creating a company that made delicious yet healthy products!<\/p>\n

Finally, problem after problem, by mid-December 2017 we had the first prototype of Kaya still far from perfect. Problem was: on January 20, Sigep, the most important bar trade fair in Italy, was starting.<\/p>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>
Deciding to attend was definitely premature\u2026 We only had 3 prototypes, and 2 of them stopped working halfway through the first day! But thanks to teamwork we got through it. It was a mistake to go we weren\u2019t ready. But it was also a wonderful experience, our very first as a team.<\/div>\n
\n
\n

We only started installing machines in September 2018. We went from bar to bar with Kaya in a trolley. Honestly, we had no idea what we were doing\u2026 but somehow, we managed to install nearly 300 machines in 3 months!<\/p>\n

But there was a problem: baristas aren\u2019t great salespeople. They\u2019re used to giving customers exactly what they ask for \u201cA coffee, please\u201d so Chokkino sales were very low. So, we decided to attend fairs, hoping customers would taste Chokkino and then ask for it in caf\u00e9s.\n\nIn March 2019 we joined the \u201cFa\u2019 la cosa giusta!\u201d fair in Milan. We had a tiny booth where we gave out free Chokkino samples. For three days, people were enthusiastic and kept asking: \u201cHow can I make this at home?\u201d<\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div><\/div>
\n
Deciding to attend was definitely premature\u2026 We only had 3 prototypes, and 2 of them stopped working halfway through the first day! But thanks to teamwork we got through it. It was a mistake to go we weren\u2019t ready. But it was also a wonderful experience, our very first as a team.<\/div>\n
\n
\n

We only started installing machines in September 2018. We went from bar to bar with Kaya in a trolley. Honestly, we had no idea what we were doing\u2026 but somehow, we managed to install nearly 300 machines in 3 months!<\/p>\n

But there was a problem: baristas aren\u2019t great salespeople. They\u2019re used to giving customers exactly what they ask for \u201cA coffee, please\u201d so Chokkino sales were very low. So, we decided to attend fairs, hoping customers would taste Chokkino and then ask for it in caf\u00e9s.\n\nIn March 2019 we joined the \u201cFa\u2019 la cosa giusta!\u201d fair in Milan. We had a tiny booth where we gave out free Chokkino samples. For three days, people were enthusiastic and kept asking: \u201cHow can I make this at home?\u201d<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b07<\/strong><\/h4>\n
<\/div>\n
In Silicon Valley, one golden rule is: \u201cTalk with your customers.\u201d Listening helps you understand what they want and need. During those three days at the fair, if I hadn\u2019t listened, I wouldn\u2019t have realized what people truly wanted. And today, Live Better wouldn\u2019t exist.<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b07<\/strong><\/h4>\n
<\/div>\n
In Silicon Valley, one golden rule is: \u201cTalk with your customers.\u201d Listening helps you understand what they want and need. During those three days at the fair, if I hadn\u2019t listened, I wouldn\u2019t have realized what people truly wanted. And today, Live Better wouldn\u2019t exist.<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
In the following months, sales in caf\u00e9s stayed very low, and I kept thinking about that question. So, I got to work and looked for a simple way to make Chokkino at home. That\u2019s how the Home Kit was born. It was a gamble, and not everyone agreed. Some partners were strongly against the change. I weighed the pros and cons and decided it was worth trying. Thankfully, I trusted my instinct otherwise, with the 2020 lockdowns shutting down bars, we would have gone out of business.<\/div>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>
In the following months, sales in caf\u00e9s stayed very low, and I kept thinking about that question. So, I got to work and looked for a simple way to make Chokkino at home. That\u2019s how the Home Kit was born. It was a gamble, and not everyone agreed. Some partners were strongly against the change. I weighed the pros and cons and decided it was worth trying. Thankfully, I trusted my instinct otherwise, with the 2020 lockdowns shutting down bars, we would have gone out of business.<\/div>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b08<\/strong><\/h4>\n
<\/div>\n
If you have an idea you truly believe in, pursue it even if others don\u2019t. Pay attention to criticism, because it might help you improve. But don\u2019t let it discourage you!<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>

<\/h2>
<\/div>
\n

REFLECTION N\u00b08<\/strong><\/h4>\n
<\/div>\n
If you have an idea you truly believe in, pursue it even if others don\u2019t. Pay attention to criticism, because it might help you improve. But don\u2019t let it discourage you!<\/div>\n<\/div>
<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>
Once we launched, we realized Instagram was the perfect way to sell the Home-Kit Chokkino<\/span><\/strong> it allowed us to explain the product. The response was immediate: orders started pouring in, confirming our hypothesis that people wanted a real alternative to coffee. To learn more about Chokkino\u2019s benefits and features as a coffee alternative, you can visit the dedicated website!<\/a><\/span><\/strong>!<\/div>\n
<\/div>\n
Receiving such enthusiastic feedback made me realize it was finally time to unleash my creativity and bring to life all the other products I\u2019d been dreaming of for years: coconut milk, Crunchy, Magic & Co.<\/div>\n
<\/div>\n
And of course, I\u2019m not stopping here I have plenty more ideas, and soon there will be new launches!<\/div>\n
<\/div>\n
For the first time in 43 years (almost 44), I feel like I\u2019m exactly where I belong in the world. And it\u2019s a beautiful feeling.<\/div>\n
<\/div>\n
I truly hope that reading about my journey can be useful to you, just as reading other people\u2019s experiences has been invaluable to me.<\/div>\n
<\/div>\n
With love, thank you for being here. \u2764\ufe0f<\/div>\n
Elena<\/div>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>
\n
\n

Once we launched, we realized Instagram was the perfect way to sell the Home-Kit Chokkino<\/a><\/span><\/strong> was Instagram because it gave us the opportunity to explain the product. The response was immediate: orders started coming in, validating our hypothesis that Chokkino was going to address a real need: to have an alternative to coffee.<\/p>\n

To learn more about its characteristics as an altenrative to coffee and discover all the benefits of cocoa, also find the dedicated website!<\/a><\/span><\/strong>!<\/div>\n<\/div>\n
<\/div>\n
Receiving such enthusiastic feedback made me realize it was finally time to unleash my creativity and bring to life all the other products I\u2019d been dreaming of for years: coconut milk, Crunchy, Magic & Co.<\/div>\n
<\/div>\n
And of course, I\u2019m not stopping here I have plenty more ideas, and soon there will be new launches!<\/div>\n
<\/div>\n
For the first time in 43 years (almost 44), I feel like I\u2019m exactly where I belong in the world. And it\u2019s a beautiful feeling.<\/div>\n
<\/div>\n
I truly hope that reading about my journey can be useful to you, just as reading other people\u2019s experiences has been invaluable to me.<\/div>\n
<\/div>\n
With love, thank you for being here. \u2764\ufe0f<\/div>\n
Elena<\/div>\n<\/div>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>
\n\t\t\t\t
\n\t
\n\t\t
\n\t\t\tSold out\t\t<\/div>\n\t<\/div>\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
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\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Live
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Live
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\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Chokkino
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div><\/div>
<\/i><\/div>
<\/i><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
\n\t\t\t\t
\n\t
\n\t\t
\n\t\t\tSold out\t\t<\/div>\n\t<\/div>\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"\"
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Live
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Live
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div>
\n\t\t\t\t
\n<\/div>\t\t\t\n\t\t\t\t\t\t\t\"Chokkino
<\/i><\/div>\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n<\/div><\/div><\/div><\/div>
<\/i><\/div>
<\/i><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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