Kasama Chocolate Maker (Canada)
Since making our first batch of bean-to-bar chocolate, in 2015, we’ve become increasingly passionate about the process. From sourcing the cocoa beans, to experimenting with different roasting methods, to refining and conching, there are a myriad of variables which can be adjusted to alter the flavour of chocolate.
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. Depending on the cocoa bean variety, its place of origin, growing conditions, and post harvest practices, a wide range of flavours can be obtained – everything from tart and citrusy, to earthy and bourbony.
Chocolate is an extremely versatile food which can be combined with all manner of ingredients to create exciting flavour combinations. Whenever possible, we use ingredients from local vendors, as we value an atmosphere of mutual collaboration, support, and community building.
