For Nicolas Thoenen, chocolate has never just been a sweet indulgence – it’s been the driving force behind his career and his life choices. Affectionately known as South Africa’s own Willy Wonka, Thoenen first arrived in the country in 2011 as the Founding CEO of Lindt & Sprüngli South Africa, setting up its local subsidiary, retail division, and operations team.
But when he returned to Switzerland in 2018, it wasn’t long before he realised his heart remained in South Africa. That passion led him back – this time to launch the Swiss Diversitas Group, headquartered in Johannesburg.
Bringing Valor to South Africa
On his return, Thoenen sought a premium chocolate brand with competitive pricing and a rich heritage. He found it in Chocolates Valor, a Spanish family company dating back to 1881. What impressed him most was its bean-to-bar production process – Valor controls every step, from sourcing cocoa in Ghana and Ecuador to crafting recipes and finishing the bars.
South Africans, he notes, are increasingly drawn to sugar-free options, especially Valor’s 0% sugar range made with Stevia and Maltitol. “Taste is never compromised,” he says. “It’s chocolate that feels indulgent but fits a healthier lifestyle.”
The brand’s footprint is expanding steadily, with listings in Clicks, Dis-Chem, Wellness Warehouse, Faithful to Nature, and regionally in Spar and Checkers.
A Growing Market Despite Global Pressures
While cocoa shortages and climate-related challenges have driven global chocolate prices sky-high, Thoenen insists Swiss Diversitas’s lean structure has helped keep costs in check.
“The South African chocolate market is growing by up to 10% each year,” he explains. “Even with pressures on pricing, demand is rising – particularly for premium sugar-free chocolate.”
New launches include the 82% Cacao Supreme Dark and 70% Cacao Dark with Mint, but Thoenen admits his personal favourite is the Valor 52% Dark Truffle, a sugar-free slab filled with rich truffle cream.
Beyond Chocolate: Smart Kitchens for All
Thoenen’s entrepreneurial spirit doesn’t end with chocolate. Swiss Diversitas is also the local distributor for Witor’s, a playful Italian praline brand, and more recently, the official Southern African distributor of the TOKIT Omni Cook C2, an all-in-one smart kitchen appliance.
The TOKIT, he says, “is perfect for home cooks and professionals alike. It chops, blends, steams, fries, and connects to a recipe library – effectively replacing 21 appliances in one.” Importantly, it’s priced about 40% lower than similar devices, making advanced cooking tech accessible to South Africans.
With a growing portfolio that marries indulgence with innovation, Thoenen’s mission is clear: bring the world’s best to South African homes – whether in the form of fine chocolate or future-ready kitchen technology.
Thoenen shares his favourite chocolate recipe:
CHOCOLATE FONDANT (Moelleux au Chocolat)
This delectable double chocolate recipe was created by French chef Michael Bras, a passionate chocolate lover, who, during a family skiing holiday inspired by hot chocolate, devised the idea of a frozen hot chocolate centre inside a chocolate sponge. The centre melts while baking and flows perfectly when you spoon into the dessert. My kind (Nicolas) of a perfect end to a good meal.
Makes 4-6 depending on the size of baking dish
INGREDIENTS
Filling:
75ml cream
125g dark chocolate
10ml Cointreau, rum or brandy, optional
Sponge:
125g butter, softened
85g (140ml) caster sugar
2 extra large eggs
80g (150ml) cake wheat flour
50g (125ml) cocoa powder
METHOD
Whipped cream
1. Make the filling by gently heating the cream in a pan until steaming but not boiling. Break the chocolate into pieces and whisk into hot cream until melted. Add the chosen alcohol if using. While still warm pour into a shallow plastic container with a lid and store in the fridge/freezer until solid, about 2 hours.
2. Preheat the oven to 200°C. Beat together the butter and sugar until very light and fluffy. Add eggs one at a time, beating each one well before adding the next.
3. Sift the flour and cocoa twice, then fold into the egg mixture. Grease 4-6 ramekins or moulds well.
4. Fill two thirds of each prepared container with sponge mixture spreading it slightly up the sides.
5. Remove filling mixture from the fridge and cut into square blocks. Place square of chocolate in centre of sponge mixture and cover with more chocolate sponge mixture.
6. Place containers on baking sheet and bake for 10-15 minutes. Cakes should feel springy to the touch when ready. Run a small knife around edges, unmould and serve immediately with dollop of cream.
