Tibor Szántó began as a sommelier and continued as a chocolatier. He created his first chocolates in 2007, mostly as a result of experiences and motivation collected during his trips in northern Italy. Once you taste a really good chocolate then you become reluctant to try lower quality. Tibor says that the fact he has not found good chocolate at home led him to experiment with the chocolate itself. The experimentation resulted in excellent chocolates being made to date. He is the second in Hungary today to produce „bean-to-bar” chocolate from uniquely selected beans. In 2013, the Academy of Chocolate in London gave a bronze medal for his House belnd superior Grand Cru 70% Venezuelan chocolate, and then the same chocolate bar received the Great Taste Award in the same year. He personally presents his own chocolates in Portéka, the brand store Horánszky street every Thursday afternoon.