How We Make Chocolate

The word Kakawa originates from the ancient Olmec civilization of South America, around 1000 BC, who were the first to cultivate cocoa beans along Mexico's lush east coast. The name later evolved to Cacao after the Spanish arrived with the Armada. By naming my business Kakawa, I aim to honor this rich history of cocoa while committing to crafting exquisite handmade chocolates from single origin couverture chocolate. My passion for experimenting with flavors knows no bounds—I draw inspiration from various sources, whether it's tasting desserts at restaurants, sampling wines at vineyards, or exploring new fruits and ingredients. Sometimes, innovative flavors emerge from collaborations with customers, such as using homegrown ingredients like cumquats. For me, the key to creating exceptional flavors lies in achieving a delicate balance between these ingredients and chocolate, often inspired by the seasons.