Today we’d like to introduce you to JP Hepp.
Hi JP, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My story began in Belgium, where exceptional chocolate is part of the culture and where I developed an appreciation for the craftsmanship behind it. My first professional path, however, was in science. I earned a PhD in biology and spent 23 years working in the pharmaceutical industry after moving to the United States.
Although I valued my scientific career, I missed the fresh, high-quality chocolates I had grown up with in Belgium. Eventually, that longing inspired a major change in direction. I returned to Belgium to develop my skills as a chocolatier, and my daughter, Eveline, joined me in experimenting with recipes and exploring how we could bring an authentic Belgian chocolate experience to the United States.
In 2012, we founded Chocodiem. The name combines “choco” with the Latin word “diem,” inspired by the expression *carpe diem*—seize the day. That idea reflects what chocolate represents to me: a small but meaningful opportunity to enjoy the present moment and share happiness with someone else.
Building Chocodiem required bringing together two sides of my life. Chocolate making depends on precision, an understanding of ingredients, and careful experimentation—the scientist in me remains very much involved. At the same time, every chocolate offers an opportunity for creativity and artistic expression. From the beginning, our goal was not simply to make another box of chocolates, but to create something memorable: chocolates that are as beautiful to look at as they are enjoyable to eat.
Four years after opening, I was deeply honored to be named one of the Top 10 Chocolatiers in North America in 2016. As we celebrate the tenth anniversary of that recognition, I am reminded that awards are important milestones, but the real measure of our work is the trust of our customers and the relationships we have built along the way.
Today, Chocodiem creates small-batch Belgian chocolates by hand in our open kitchen at the Easton Public Market. We use premium ingredients without preservatives and combine traditional Belgian craftsmanship with new flavors, artistic techniques, and hand-painted designs. Our journey has included growth, challenges, experimentation, and constant learning, but our purpose has remained the same: to create exceptional chocolates that bring people together and turn an ordinary moment into something special.
I am also very grateful to the talented people who have contributed their creativity and dedication to Chocodiem over the years. What began as a personal longing for the chocolate of my childhood has become a shared endeavor rooted in craftsmanship, community, and the simple pleasure of making people happy.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has certainly not been a smooth road. Like many small-business owners, I have experienced moments of growth and recognition, but also periods that tested me both professionally and personally.
One of the most difficult chapters was the bankruptcy. We had expanded with great ambition, but growth can create its own vulnerabilities. When circumstances changed, the financial structure of the business was no longer sustainable. Going through bankruptcy was humbling and painful, but it also forced me to examine every part of the business, make difficult decisions, and return to the fundamentals that made Chocodiem special in the first place: exceptional chocolate, careful craftsmanship, personal service, and a meaningful connection with our customers.
Then COVID arrived and created an entirely different kind of challenge. Our business has always depended heavily on human connection—people visiting the market, celebrating weddings and special occasions, attending events, and sharing chocolates with family and friends. The pandemic disrupted all of that almost overnight. We had to adapt quickly, operate with fewer certainties, and find new ways to reach and serve our customers. The loyalty of our community during that period meant a great deal to us.
Today, small artisan businesses continue to face an uncertain economic environment. The cost of premium ingredients, cacao, packaging, labor, and transportation has risen considerably, while many customers are understandably more careful about how they spend their money. Maintaining quality without compromising what we stand for is an ongoing balancing act.
These experiences have taught me that passion alone is not enough to sustain a business. You also need discipline, adaptability, humility, and the willingness to begin again when circumstances demand it. I would never choose some of the difficulties we encountered, but they made me a more thoughtful business owner and clarified what matters most. We are still here, still creating, and still committed to giving people a moment of happiness through chocolate—and I do not take that for granted.
As you know, we’re big fans of Chocodiem Limited Liability Company. For our readers who might not be as familiar what can you tell them about the brand?
Chocodiem is an artisan Belgian chocolate company based in the Easton Public Market. We create our chocolates by hand in small batches, using premium ingredients and no preservatives. Our goal is to offer something far beyond an ordinary box of chocolates—an experience that brings together flavor, craftsmanship, beauty, and emotion.
We are best known for our Belgian-style truffles and pralines, including our hand-painted pieces, creative flavor combinations, and distinctive seasonal collections. We also offer chocolate bars, macarons, molded creations, and other specialties that change throughout the year. Because everything is produced in our open kitchen, visitors can often see the care and precision that go into the work.
What sets Chocodiem apart is the combination of science and art behind every piece. My background as a scientist influences the technical side of our work: understanding ingredients, controlling texture and temperature, developing recipes, and maintaining consistency. My Belgian upbringing and chocolatier training provide the foundation for our flavors and traditional techniques. The artistic side comes through in the colors, shapes, finishes, and presentation. A chocolate must taste exceptional, but I also want the customer’s sense of discovery to begin before the first bite.
Freshness is equally important to us. We deliberately avoid preservatives, which means our chocolates are made to be enjoyed while their flavors and textures are at their best. This requires more careful production and planning, but it is central to the quality we want to provide.
We also enjoy creating personalized chocolates and gifts for weddings, holidays, corporate events, and other celebrations. Chocolate is naturally connected to important moments in people’s lives, and customization allows us to make those moments even more personal. Whether someone is choosing a single truffle, a gift box, or something designed for a large event, we want the experience to feel thoughtful and special.
Brand-wise, I am most proud that Chocodiem has developed a recognizable identity without losing its artisan character. Being named one of the Top 10 Chocolatiers in North America in 2016 was an extraordinary honor, and celebrating its tenth anniversary makes this interview especially meaningful. However, I am just as proud when someone recognizes our work simply by looking at it, returns year after year for a favorite piece, or chooses our chocolates for an important occasion.
What I most want readers to know is that Chocodiem is not about mass production. It is about preserving craftsmanship in a world that increasingly values speed and convenience. Every piece passes through human hands, and behind it is a team that cares deeply about quality, creativity, and the customer’s experience. We are proud to make our chocolates here in Easton and to be part of a community that has supported us through many chapters of our journey.
Who else deserves credit in your story?
I have been very fortunate to work with many talented and dedicated people throughout Chocodiem’s journey. Although an award may be presented to one individual, this recognition belongs to the team that helped transform an idea into a successful artisan chocolate business.
My daughter, Eveline, deserves special credit. She was part of Chocodiem from the beginning, working with me as we experimented with recipes in Belgium and began imagining what the business could become. Her involvement helped turn my personal passion for chocolate into something we could build and share with others.
Over the years, our team has included people with very different but equally important talents. Our front-of-house staff have welcomed customers, explained our chocolates, prepared gifts, coordinated orders, and managed the many logistical details that customers may never see. They have been the personal face of Chocodiem and have helped create the warmth and service for which we want the brand to be known.
Our kitchen team has carried the responsibility of producing our chocolates with precision and consistency. Artisan chocolate is demanding work: temperatures, timing, textures, and ingredients must all be carefully controlled. During busy seasons, it also requires remarkable endurance, organization, and teamwork.
Our artistically skilled team members have helped give Chocodiem its distinctive visual identity. Their abilities in painting, design, sculpting, flavor development, and presentation have allowed us to create chocolates that are not only delicious but also recognizable and memorable. Katherine MacDonnell, in particular, brought her experience in fashion and luxury design to the presentation and visual character of the brand.
I am also deeply grateful to our loyal customers, the Easton Public Market, our local community, business partners, friends, and family. They supported us during our successes, but even more importantly, they stood by us during the difficult periods. Their encouragement, honest feedback, repeat visits, recommendations, and trust allowed us to keep moving forward.
Being named one of the Top 10 Chocolatiers in North America would have been inconceivable without all of these contributions. I may have founded Chocodiem, but I did not build it alone. The award reflects the collective creativity, discipline, care, and belief of everyone who helped bring our chocolates to life.
Pricing:
- Our chocolates are handcrafted in small batches using premium ingredients and no preservatives; pricing reflects the quality of the ingredients and the time and skill involved in making each piece.
- Chocolate and cocoa prices have been affected by inflation, supply-chain pressures, and climate-related challenges in cacao-growing regions. These factors can influence both ingredient availability and cost.
- We work carefully to manage rising costs while maintaining the quality, freshness, and craftsmanship our customers expect. Compromising our ingredients is not an option for us.
- We offer choices at different price points, from individual chocolates and small gifts to larger assortments, customized creations, corporate gifts, and special-event orders.
- Because our products and seasonal collections change, customers are encouraged to visit us at the Easton Public Market or check our online store for current selections and pricing.
Contact Info:
- Website: https://chocodiem-us.com/
- Instagram: https://www.instagram.com/chocodiem
- Facebook: https://www.facebook.com/Chocodiem/
- LinkedIn: https://www.linkedin.com/company/chocodiem/
- Yelp: https://www.yelp.com/biz/chocodiem-easton?osq=chocodiem
