The Story of Chocolate Dream

Text by: Jason Rolan

Photos by: Mikaël Bronkhorst

Travelers to Laos usually visit the country’s remarkable sites and continue onward, but Mikaël Bronkhorst found something worth staying for. Born to a Dutch father and Belgian mother, Mikaël carried the chocolate heritage of two European nations in his blood, though he couldn’t have predicted how profoundly this would shape his future.

His love affair with Laos began like many others—as a backpacker in 2003. But when he returned in 2006, something deeper took hold. Where others saw vacation memories, Mikaël envisioned a home. He purchased an area of forest, not for development but preservation, and built a small hut in its heart. This sanctuary eventually blossomed into Dream Time, an eco-retreat that served tourists and expatriates for nearly a decade.

After ten years in tourism, Mikaël found himself wandering his beloved forest, contemplating his next chapter. It was during one of these reflective walks that two simple realizations collided: he was craving chocolate, and there was none to be found in Laos. In that moment, a vision materialized—not just of eating chocolate, but of making it.

“Coming from a Belgian background, I grew up eating the best available chocolate,” Mikaël explains. “My standard was always very high. When I started making chocolates, there was only one way to go about it: make the best possible chocolate out there, or don’t bother.”

The journey from inspiration to creation wasn’t swift. When Mikaël shared his vision with his brother, who challenged him to make chocolate for Christmas 2015, he quickly discovered that chocolate-making demanded more than enthusiasm. It required a year of persistent experimentation before he created something worthy of sharing.

The obstacles were substantial. Laos had no established cacao plantations—only scattered trees across the country—and no equipment for chocolate production. Undeterred, Mikaël embarked on cacao-hunting expeditions throughout Southeast Asia, often returning with beans in his backpack from Indonesia, Malaysia, Vietnam, Thailand, East Timor, Papua New Guinea, and even as far as Madagascar and Peru.

Mikaël approached chocolate-making with the same minimalist philosophy that guided his life. Rather than investing in industrial equipment, he focused on the basics and accepted the necessity of hard work. This approach yielded a distinctively artisanal product—chocolate that’s genuinely handmade, with each bar reflecting his uncompromising standards.

Today, Chocolate Dream offers an intentionally limited range focused on quality rather than variety. Their white chocolate incorporates cacao nibs, their milk chocolate contains significantly higher cacao percentages than industrial alternatives, and their dark chocolate showcases the distinctive flavors of various origins. All products remain steadfastly organic and natural, free from preservatives and artificial agents.

Perhaps most meaningful to Mikaël was producing the first single-origin Lao chocolate bar, made possible through an exclusive partnership with a farmer in Vientiane province. This milestone represents the realization of his efforts to encourage local farmers to diversify into cacao cultivation.

Beyond creating exceptional chocolate, Mikaël is fostering opportunity. Chocolate Dream proudly employs Lao women, providing specialized skills and training. Every public tasting event becomes a moment of local revelation as Lao people discover chocolate grown and made in their homeland.

Looking forward, Mikaël envisions expanding cacao processing in Laos while facilitating exports. Yet amid growth, his principle remains unwavering: “unadulterated chocolate”—no compromises.

From a forest daydream to the country’s first bean-to-bar chocolate maker, Mikaël Bronkhorst’s journey reminds us that sometimes the most meaningful paths begin with the simplest cravings. In his hands, chocolate isn’t merely a sweet indulgence but a vehicle for authenticity, sustainability, and transformation in a land where such traditions are just taking root.