kad kokoa - Dark chocolate 70% Prachuap Khiri Khan - THAILAND - 47g
Bean-to-Bar
Prachuap Khiri Khan is famous for its pineapple and coconut plantations. The cacao beans provide this kad kokoa - Dark chocolate 70% Prachuap Khiri Khan with bright fruity and citrusy flavours, an intense mouthfeel and a smooth floral aftertaste.
Cacao mass (70% Thailand), sugar
Cocoa farmer and chocolate maker
A collective of Farms in the province of Prachuap Khiri Khan, some of them are the oldest cacao farms in Thailand, still run by the same family since generations. Located in the narrowest part of the south of Thailand, the province is famous for its pineapple and coconut plantations.
The cacao beans that Kad Kokoa buy directly from the farmer there provide them with a flavor that’s unique to the region. Bright fruitiness, very citrusy and intense mouthfeel, smooth floral aftertaste.
kad kokoa Kad Kokoa is the brainchild of two corporate lawyers from Bangkok who left the office for the vibrant colors of the Thai countryside. After regularly visiting farms and mountains to enjoy the simple pleasures of nature, they learned about authentic Thai cacao varieties and the local farmers who grew them. The couple naturally became inspired to embark on this journey, getting their hands dirty and making chocolate from Thai grown cacao trees. On a quest to promote Thai cacao beans and foster a new culture of sustainable local chocolate, their adventures in the Thai countryside ultimately led to the inception of Kad Kokoa. In their 'Single Origin Chocolate', Kad Kokoa highlights the taste of a specific region of Thailand for each bar, with as little intervention as possible: no additives, not even cacao butter. In their 'Inclusion bars', Kad Kokoa tries to honor the natural notes of their chocolate with other locally sourced ingredients. They currently work with 4 farms in four different regions. They want their relationship with the farmers there to be strong and are therefore very involved in their work, visiting them as often as possible to share knowledge on fermentation a...
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