Since making our first batch of bean-to-bar chocolate, in 2015, we’ve become increasingly passionate about all aspects of the process. From sourcing the cacao beans, to experimenting with different roasting methods, to refining and conching, there are a myriad of variables which can be adjusted to alter the flavor of the final product.

While we had been eating dark chocolate from the grocery store for years, it was only once we started making it from scratch and tasting the products of other bean-to-bar makers, that we began to appreciate the diversity and complexity that was possible. Not all cacao beans are the same. Depending on the bean variety, its place of origin, growing conditions, and post harvest practices, a wide range of flavors can be obtained – everything from tart and citrusy, to earthy and bourbony. Once we opened the door to the world of craft chocolate and discovered the passionate, burgeoning community surrounding it, we were hooked. Cacao doesn’t grow locally, but chocolate is an extremely versatile food which can be combined with all manner of ingredients to create exciting flavor combinations. Whenever possible, we love to use ingredients from local vendors and producers in our bars and truffles. We very much value an atmosphere of mutual collaboration, support, and community building.

Our story

Kasama began with a photo. In 2015, Vince’s father Mario sent a picture from the family property in the northern Philippines of what looked like mangoes hanging from a tree — except they weren’t mangoes, they were cacao pods. A month later, a bag of dried, fermented cacao beans from the Cagayan Valley arrived in Vancouver, and friends Vince, Stefan, Oliver and Dom turned them into their first batch of chocolate. “Kasama” means “companion” or “together” in Tagalog — a fitting name for how we like to work: directly with the farmers who grow our cacao, and together with the community around us. You can read more about our Philippine cacao story here.

Where we are today

Today, every bar is made from scratch at our chocolate workshop and shop at 2-1244 Cartwright St on Granville Island, Vancouver — come by to taste, or join our weekly chocolate tour and tasting. Alongside our Philippine roots, we craft chocolate with single origin cacao from Peru, Ecuador, Uganda, Fiji, Taiwan, Thailand and beyond, and we ship across Canada from our online shop.

International Chocolate Awards

Our chocolate has won more than 100 International Chocolate Awards medals over the years — most recently 12 medals at the 2026 Canadian competition, where Strawberry White took Gold and Best in Category, following its Gold and Best in Competition among flavoured bars at the 2024 World Final. The complete list lives on our awards page — some career highlights below.

• 2026 Canadian competition — 12 medals, including Gold and Best in Category for Strawberry White
• 2025 Americas competition — 12 medals, with Strawberry White named Best in Competition among flavoured bars
• 2025 World Final — 10 medals across our dark, milk and white chocolate bars
• 2024 World Final — Gold and Best in Competition (flavoured bars) for Strawberry White
• 2020/21 Americas competition — 15 awards, including Gold for Chocolate Maker and Gold for Direct Trade

BC Business Article

Feature on the growing bean-to-bar chocolate scene in British Columbia. Read the article here:

https://www.bcbusiness.ca/Inventory-BCs-bean-to-bar-chocolate-hits-the-sweet-spot

Edible Vancouver Article

Andrea Marván wrote an wonderful article about us in Edible Vancouver. Read the Edible Vancouver: Almost Spring 2018 issue for more info on how we got started and how we make our bean-to-bar chocolate.

How it all Started

The following video was shot in the summer of 2016 by our friends at Infinitum Films and shows how we got started and how we make chocolate. Many of the processes are still the same today, just with better equipment and workflow. Enjoy!