Kasama - Lait De Chévre

Kasama Chocolate is a brand that traces its roots back to a simple yet transformative realization: not all cacao beans are created equal. While many people enjoy dark chocolate from the grocery store, the founders of Kasama discovered a whole new world of flavor and complexity once they began crafting chocolate from scratch. This journey into the world of bean-to-bar chocolate marked the beginning of their deep appreciation for the endless possibilities of flavor and the richness of the cacao bean.

The Magic of Bean-to-Bar 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." This sentiment sums up the ethos behind Kasama Chocolate. Unlike mass-produced chocolate, which often blends beans from various regions to create a uniform taste, Kasama takes pride in its focus on the unique characteristics of different cacao beans. The company’s founders discovered that cacao beans, like wine or coffee beans, can vary widely in flavor depending on several factors: the bean variety, its place of origin, growing conditions, and the post-harvest practices employed by the farmers. This opens up a spectrum of flavors, from bright and citrusy to deep, earthy, and even bourbon-like notes.

When Kasama first entered the world of craft chocolate, they were struck by how much there was to explore. They came to understand that cacao is a complex and expressive ingredient, capable of producing a range of flavors as varied as those found in the finest wines. Each cacao bean tells a story, and by working directly with cacao growers and refining their chocolate-making process, Kasama was able to unlock those stories and bring them to life in each of their bars and truffles.

Craft Chocolate as a Community
For the founders of Kasama, the journey into craft chocolate was not just about discovering new flavors; it was also about connecting with a passionate, supportive, and burgeoning community. "Once we opened the door to the world of craft chocolate and discovered the passionate, burgeoning community surrounding it, we were hooked." Craft chocolate has exploded in recent years, with more and more small-scale, artisanal chocolatiers joining the ranks of those who seek to make chocolate in a more thoughtful and intentional way. This movement emphasizes high-quality ingredients, traceability, and sustainable practices—principles that Kasama embraces wholeheartedly.

The world of craft chocolate is more than just a marketplace; it’s a community built on collaboration and mutual support. Kasama is deeply committed to this ethos, often working closely with other bean-to-bar makers, cacao farmers, and local artisans. By forging relationships with small-scale producers, they help create a more sustainable and transparent chocolate supply chain, where everyone—from farmer to chocolatier to customer—benefits.

Local Ingredients, Local Impact
Another core principle at Kasama is their dedication to local ingredients and producers. While cacao doesn’t grow locally, the versatility of chocolate allows for exciting flavor combinations with local ingredients. Kasama actively seeks out collaborations with local vendors, farmers, and artisans to incorporate the best of what their community has to offer into their products. Whether it’s local honey, spices, or unique fruits, Kasama's use of locally sourced ingredients helps create a deeper connection to their region while supporting local businesses.

This commitment to collaboration extends beyond the ingredients themselves. Kasama believes in fostering a sense of community around their products—something that has been a key part of the craft chocolate movement as a whole. Through shared values of sustainability, creativity, and respect for the craft, Kasama is helping to build a culture of support where producers and customers alike come together to celebrate the art of fine chocolate.

The Future of Chocolate
As the craft chocolate movement continues to grow, Kasama Chocolate is excited about the future. The possibilities for new flavor profiles and innovative combinations are endless, and the founders are always on the lookout for the next great cacao bean, the next great ingredient, and the next great partnership. With a foundation built on a passion for chocolate, a love of local ingredients, and a deep respect for the community, Kasama is poised to continue pushing the boundaries of what craft chocolate can be.

For those who haven’t yet ventured into the world of bean-to-bar chocolate, Kasama Chocolate offers a gateway to a richer, more complex chocolate experience. It’s an invitation to taste the diversity of cacao, to explore the flavors of the world, and to join a growing community of people who are passionate about chocolate that is as much about story as it is about taste.

In every bite of Kasama Chocolate, there’s a sense of discovery—a journey that begins with the cacao bean and extends into a shared passion for flavor, craft, and community.

Cacao Butter*, Unrefined Cane Sugar*, BC Goat’s Milk Powder

*Organic
Keep in a cool, dry place, away from direct light and strong odours. Store at maximum
18 ° C in its original packaging

Unsere Schokoladenhersteller verzichten in ihren Produkten stolz auf den Einsatz künstlicher Stabilisatoren oder Konservierungsmittel, wodurch ihre Kreationen im Vergleich zu anderer Premium-Schokolade temperaturempfindlicher sind.

Um ein optimales Geschmackserlebnis zu gewährleisten, empfiehlt es sich, unsere Pralinen an einem kühlen, trockenen Ort bei einer Temperatur zwischen 16 °C und 18 °C aufzubewahren. Bitte vermeiden Sie es, unsere Pralinen im Kühlschrank aufzubewahren, da dies aufgrund der erhöhten Luftfeuchtigkeit zur Zuckerkristallisation führen kann, was ihre Textur und ihren Geschmack verändern kann.

Im Gegenteil: Bei zu hohen Temperaturen kann sich die Kakaobutter trennen und einen weißen Film auf der Oberfläche der Schokolade bilden. Dieser Verlust an Kakaobutter kann dazu führen, dass die Schokolade austrocknet und sich infolgedessen der Geschmack verändert. Durch eine sorgfältige Lagerung können Sie die Integrität unserer köstlichen Schokolade bewahren.