This limited release bar was created in collaboration with Vancouver-based international artist Paula Nishikawara and her daughter, poet Kyla Jamieson in celebration of the mysterious beauty of our oceans. It is a 65% dark chocolate made with cacao beans from Uganda’s Semuliki Forest, which have a distinctly fruity aroma. The cacao was slowly stone ground with giant kelp and wakame from Haida Gwaii, imbuing the chocolate with a silky mouthfeel and rich umami flavour. Phytoplankton salt crystals are sprinkled on the back, shimmering on the surface of a dark chocolate sea.
To create the artwork for this chocolate bar, Paula used Gyotaku (a print from a real fish), and Cyanotype (one of the oldest photographic processes). Gyotaku (魚拓, from gyo “fish” + taku “stone impression”) is a traditional Japanese method of printing fish used by fishermen to record their catch in the mid 1800’s. Cyanotype is a photographic process releasing these sea blues.
The hand-calligraphed Kasama logotype was brush painted by our friend, Yoshi.
Cacao Beans*, Unrefined Cane Sugar*, Cacao Butter*, Giant Kelp, Wakame, Phytoplankton Sea Salt
Vegan, Gluten Free