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.
We are excited about introducing more people to small batch bean-to-bar chocolate. There are some wonderful bean-to-bar makers in British Columbia, but they represent only a tiny percentage of the chocolate on the market. Many people have never been exposed to this type of chocolate as it can be difficult to find except in a handful of specialty stores and markets.
Below is our current lineup. Stay tuned for new origins and seasonal creations.
70% Costa Rica
While exploring cacao farms in Costa Rica, we encountered a large variety of cacao beans, each with their own distinct flavour. This bar, made with beans sourced directly from Nahua in Upala province, has notes of walnut and dried fruit, followed by deeper chocolaty tones and finishes slightly dry.
A pure dark chocolate made with organic, fair trade cacao beans collected from micro farms in the lowland provinces of Ecuador's historical Arriba cacao growing region - floral with hints of dark honey and nutty undertones.
Featuring organic, fair trade cacao beans from the Beneficio Cooperative in Honduras, this bar has a rich and creamy dark chocolate flavor with notes of dried fruit, mild earthy tones and hints of scotch and caramel.
A deep dark chocolate made with organic cacao beans from a cooperative of small farmers in western Honduras, this bar has rich flavors of mocha, earth, and oak wood with an intense but silky finish.
55% Goat's Milk
A dark milk chocolate made with cacao beans grown in the remote Cagayan Valley of the northern Philippines. The goat's milk is sourced from Happy Days Dairy in Salmon Arm and adds a unique, slightly tangy flavour.
57% Earl Grey Tea
A dark milk chocolate made with cacao beans from the Philippines' remote Cagayan Valley blended with Earl Grey tea from Steam Tea House on Hastings Street - classic Earl Grey taste, floral with hints of bergamot and balanced sweetness.
57% Imara Latte
A dark milk chocolate made with cacao beans from the Philippines' remote Cagayan Valley blended with freshly ground espresso beans roasted by Moja Coffee on Commercial Drive - bold espresso flavour with a creamy finish.
Truffle flavours are as fickle as the four winds and change from week to week, season to season. Below are a few examples of past and rotating flavours. Come find us at the markets to see what’s on deck.
Dark Honey Lavender
Kasama 70% dark chocolate combined with local neighbourhood honey from East Van Bees, a touch of lavender, and topped with bee pollen.
*Raw honey and bee pollen should not be given to infants.
Crème de Cassis
Kasama dark and milk chocolate combined with crème de cassis from Odd Society Distillery, East Van Jam's Corvid Currant jam, and garnished with crystallized violet flower petals.
Rich house-made dark chocolate and a touch of milk chocolate combined with Forbidden Fruit Winery's oak aged Cherry Port, East Van Jam's Madame Cherry jam, slices of dried sour cherry, and topped with hibiscus infused sugar crystals.
A layer of pistachio paste beneath a layer of 70% dark chocolate ganache made from our Honduras and Ecuador cacao beans, infused with cardamom and rosewater, topped with slivered pistachios and rose infused sugar crystals.
Kasama dark and milk chocolate combined with apricot wine from Forbidden Fruit Winery, apricot confiture from Batard Boulangerie, and topped with freeze dried mandarin crystals.
Kasama dark and milk chocolate blended with Advocaat, a traditional Dutch egg yolk liqueur, a dash of cinnamon, and rolled in crunchy feulletine flakes dusted with gold powder.
*contains wheat and eggs