Kasama Chocolate

New Tree-To-Bar Special Maker’s Release Tuao 70% (Cagayan Province, Philippines 🇵🇭) This special release marks our first ever, official batch of Tree-To-Bar chocolate, crafted from single estate cacao beans that we personally harvested, fermented, and dried with our farming partners at the source in Tuao a town in the northern Philippine province of Cagayan. Each cacao pod and bean was meticulously inspected and fermented in custom boxes made from the wood of the Northern Philippine Santol (Cotton Fruit) tree. The cacao was then brought back to Vancouver where it was roasted, winnowed, conched, and molded into chocolate bars, giving it bright, edgy and angular notes of ripe banana, green apple, and grape must. The cover art features a watercolor design of the Cagayan River (Río Grande de Cagayán), the longest and largest river in the Philippines, which has sustained various tribes in Northern Luzon for centuries. Special thanks and lots of love to our friends in Tuao and Tuguegarao: Ma’am Charo, Tita Marlene, Sir Charlie, Sir Val, Sir Alfonso, Barack & Bap Bap. Available today at the @chocola_to event in Toronto, at our workshop on @granville_island and our online shop. Mabbalat! Salamat! Thank You! ❤️ #kasamachocolate #treetobar #chocolatemaker #chocolate #madeinvancouver #craftchocolate

Fresh cacao from Nueva Vizcaya, Philippines. Manong Noli and machete are a match made in tropical heaven. Thank you to the cacao growers association of Nueva Vizcaya for hosting us today. 🇵🇭⛰🍫 . . . . . #KasamaChocolate #beantobar #beantobarchocolate #craftchocolate #chocolatemaker #cacao #philippinecacao #nuevavizcaya #nomnomyvr #yvrfoodie #vanfoodie #supportlocalbc #philippines #chocolatelover #comingsoon

Vancouver, BC. Kasama Chocolate. 65% dark with wakame, kelp & phytoplankton salt. This bar said ‘what if terroir, but make it maritime.’ The ocean makes a compelling argument. Deep cacao base. Umami creep. A finish that tastes like the ocean remembered it was also chocolate. Clean snap. Even melt. The seaweed stays professional. Bar three.

They’re back! 🍫✨ Our Horchatte bars, made in collaboration with Kasama, are now back at El Cafecito Come by and treat yourself . . . #alimentariamexicana #yvrfood #yvrfoodie #granvilleisland #kasamachocolate

Blue skies, Monday blues and Ocean mysteries. 65% dark chocolate with wakame, kelp and phytoplankton salt. What a marvellous creation! 🌊🌊🌊 #chocolate #beantobar #ocean #chocolatelover #tasting

Sometimes flowers say everything.
Sometimes they like a little company. We love to keep an assortment of @kasamachocolate in the shop that pair beautifully with a bouquet or arrangement. A small indulgence that makes the gesture feel even sweeter ✨ #celsiafloral #kasamachocolate

Thanks to the hospitality of @kasamachocolate 's own Vince, we tried many (!) of these beauties, but we still have so many to try. On an Autumn Tuesday, an eternity ago - in 2022, when our chocolate tour was still just an idea - we ended up in Food Wonderland, aka Granville Island in Vancouver, only to find out that the cool chocolate shop a friend of ours had recommended is open between Wednesdays and Sundays. Our chocolate factory craving hearts remembered the feeling, and we were left with a wish to return and an intense FOMO ripe within us. Fast-forward to Winter 2026, and here we are again. Barely over the whirlwind of Pad Krapao, chorizo madeleines and honey-glazed donuts we dove into the best and friendliest of choc experiences. Glasses foggy with condensation, we had to only trust our noses, and they were telling us we were in the right place. Kasama is a bean-to-bar project of four friends - from the Philippines, Germany and Switzerland. It all started with cacao trees that masqueraded as mangoes but were uncovered to be precious beans for the delight of all of us chocolate munchers. This time around, we not only got in but got a special tour by Vince, whose passion for the product and willingness to experiment with flavors showed in every sentence. We even got to try chocolate from the conche - white with super well incorporated kalamansi, if you must know. Simona was in awe. We got a curated selection for home that will be featured in our newsletter (link you know where), but some of the cool creations we are super looking forward to are the ones with wakame, kelp and phytoplankton salt, the single malt Canadian whisky barrel-aged one and the savoury white chocolate with BC goat's milk (reminding us of @laflor_schokolade cool goat milk version). We loved our visit to Kasama not only because of the awesome chocolate but also because of the opportunity to feel like a part of a community - something we also aim to recreate during our tours. We would also like to mention Vince's awesome pastry master friend Francine, whose super tasty @subo_bakes are now living rent-free in our minds forever. Thanks, Kasama, for such a great time!

“Which part of the land, the people, the food, and the culture truly speaks of Taiwan 🇹🇼? And how do we tell those stories?” These are the questions we ask ourselves every year when we begin imagining our Lunar New Year creation. This year, we are truly honoured to collaborate with @kasamachocolate and @annbiguity to bring you Year of the Horse - a very special chocolate bar made with pineapple biscuits and Taiwanese Maqaw pepper. Maqaw (馬告), also known as “Makauy” in the Atayal language, is a treasured spice that has been used by Indigenous communities in Taiwan for hundreds of years. Often called Taiwan mountain pepper, it’s prized for its bright, aromatic character, with layered notes of lemongrass, ginger, and citrus that create a lively, uplifting finish. Traditionally, Maqaw is used as a marinade and in grilled meats or soups, bringing depth and warmth to everyday dishes. So how do we capture the essence of Taiwan’s terroir in chocolate? It began with exploring the possibilities between Maqaw pepper and pineapple — fine-tuning the balance between spice and chocolate, cooking pineapple jam from scratch, and going through many trials to develop a plant-based biscuit that truly screams “pineapple!” Through this shared process, we joined forces to create a tasting journey that connects the Philippines and Taiwan, one bite at a time. Capture the fire horses at @kasamachocolate website, selected retailers, or race to @kasamachocolate workshop on @granville_island ! Happy Year of the Fire Horse! 🐎🧧 #lunarnewyear #yearofthehorse #yvr #chocolatelovers #beantobar

🧧🐎 🧨🎊🍫 YEAR OF THE HORSE In celebration of the Year of the Horse, we collaborated with Olivia from @yishicacao to bring you this special chocolate bar made with pineapple biscuits and Taiwanese Maqaw pepper. Crunchy pieces of Pineapple biscuit, crafted with Olivia’s house-made pineapple jam, are sprinkled into this 55% dark milk chocolate made with cacao from Tupi, in the southern Philippines. The chocolate is stone ground for 24 hours and infused with Maqaw (馬告), also known as Taiwan mountain pepper, a rare and cherished Indigenous spice with bright notes of lemongrass, ginger, and citrus, giving the chocolate a lively, layered aroma and, being the Year of Horse, finishing with a little bit of kick! The beautiful artwork was created by our friend and Vancouver-based artist Ann Liao (@annbiguity ). The calligraphy roughly translates to: “Leading the way like a galloping horse, spring arrives; Soaring freely like a heavenly steed, blessings follow.” was written by Ann’s mom, Auntie Liao in Taiwan. This bar is available in our workshop on @granville_island , on our webshop and will be available tomorrow in Toronto at @thewinterchocolateshow we will be slinging chocolate at booth 2 - see you there! To all our friends, old and new may your year be filled with good health and many blessings! #lunarnewyear #yearofthehorse #yvr #chocolate #beantobar

🌊💙🔱✨🍫 The return of OCEAN MYSTERIES The late winter rain storms have been battering us here on the West Coast, but something rare and enigmatic just blew in from the sea - the Ocean Mysteries bar is back for a limited time. It’s been a while since we last made this bar back in 2022, but we’ve had quite a few requests over the years, so it was time for it to re-emerge from the depths of the magical Kasama Chocolate recipe book. This limited release, 65% dark chocolate bar was created in collaboration with Vancouver-based, international artist @paulanishikawara in celebration of the mysterious beauty of our oceans. The cacao was slowly stone-ground with giant kelp and wakame from the pacific waters of Haida Gwaii, BC, imbuing the chocolate with a silky mouthfeel and rich umami flavour. Locally-sourced Phytoplankton salt crystals, from Mayne Island, 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. This bar will be available this weekend in Toronto at the @thewinterchocolateshow and is available in our workshop on @granville_island and our online shop. #beantobar #craftchocolate #madeinvancouver #ocean

The 16th annual Vancouver Hot Chocolate continues this week and our second offering is the KYOTO CHERRY ROSE 🍒🌹🍫 For this craft chocolate drink, we roasted our cacao beans in-house, de-shelled them and slowly stone-ground them for 24 hours with cherry rose sencha tea. The result is a smooth dark chocolate with hints of rose and sweet cherry, topped with a house-made cherry rose cordial and rose petals. The accompaniment for the Kyoto Cherry Rose is a Cherry Blossom Sablé made by our good friend Olivia from @yishicacao This wonderful treat is made with blush-pink pickled cherry blossoms and preserved Montmorency cherries. We’re in for more sunny days this weekend, get out to our workshop on @granville_island , catch some Vitamin D and enjoy more of the Hot Chocolate Festival! Take care and see you soon! 😎 #HotChocolateFestival2026 #HotChocolateVancouver #HotChocolate #BeanToBar #MadeInVancouver

It’s been a few days already, and the annual @hotchocolatefest is in full swing. I just wanted to highlight the cookie I made for one of @kasamachocolate ’s HCF offerings. This is a malted milk chocolate amaretti with flecks of pinipig scattered about in the dough, to accompany the champorado-inspired hot chocolate Kasama developed for this year’s HCF. For this cookie, I made my own malted milk chocolate powder. HCF runs until February 14! Thank you, @kasamachocolate , for bringing me in for this! I have never made this many cookies per week. 😂🍪🍫 #AmalgamPopsUp