Kasama Chocolate

Matcha White Chocolate
This white chocolate is made with organic cacao butter and a ceremonial grade Japanese matcha from Yame, Fukuoka, curated by Cultivate Tea. It is the first harvest matcha grown at high altitudes where the air is moist and foggy and the trees grow slowly, yielding a matcha with exceptional depth and complexity.
Raspberry White Chocolate
Handmade in East Vancouver, this bar is made with white chocolate made from scratch without the addition of soy lecithin, vanilla flavour or dairy! What IS in it? A boatload of dried BC Raspberries - over 20 berries in every bar -  organic cocoa butter and organic cane sugar.  A Silver award winning bar at the International Chocolate Awards in 2019.
Blackberry White Chocolate
This bar is made with white chocolate made from scratch without the addition of soy lecithin, vanilla flavour or dairy! Made with Peruvian cacao butter and a ton of dried BC blackberries this bar is bursting with fruit flavour! By the way, it's also an unexpected delicious pairing with Marquette Shiraz wine by Jabulani!
Strawberry White Chocolate
This bar is made with white chocolate made from scratch without the addition of soy lecithin, vanilla flavour or dairy! The incredible flavour and ripe aroma of BC strawberries combined with Peruvian cacao butter makes this bar a special ode to warm sunny summer days.
Earl Grey Tea 57% Dark Milk Chocolate
A dark milk bar is made with Trinitario cacao beans from Davao, in the southern Philippines and stone ground with Sri Lankan Earl Grey tea from the Great Wall Tea Co. Floral with notes of bergamot and balanced sweetness.
Goat's Milk 55%
A smooth dark milk chocolate made with cacao beans from Davao, Phillippines, blended with goat's milk sourced from Happy Days Dairy in the lush, mountainous Shuswap region in western Canada. An award winning bar with a creamy texture and slightly tangy finish.
Forest & Sea 65% Dark Chocolate
A limited release bar, the rich dark Ecuadorian chocolate gets the addition of whole rosemary for a piney flavour combined with Pacific Ocean sea salt for a most excellent pairing.
Winter's Eve 65% Dark Chocolate
The oaky and roasted notes of this single estate Costa Esmeraldas cacao provides a rich canvas for the spices to weave through. Perfect for those cold winter days, cinnamon, cardamom, ginger, cloves, turmeric and black pepper will fill you with warmth on those cold winter days. 
Kasama Single Malt Canadian Whisky 70% Dark
Our friends at Kasama, in Vancouver, have created this special release bar in collaboration with Odd Society Distillery. Roasted Costa Esmeraldas cocoa beans cracked into nibs are aged for 4 weeks in an oak cask of Odd Society's Commodore single malt whisky. The barrel is turned twice a day to make sure things are well mixed. The nibs are then dried and ground to make this deliciously rich dark chocolate with oak and whisky notes.
Kasama Wallflower Gin & Juniper 70% Dark
A second special release bar by Kasama! For this one, they used cocoa beans from Papua New Guinea with a unique aroma profile, and aged them for 4 weeks in an oak cask with Odd Society's Wallflower Gin. After the aging process was finished, they stone ground the beans with juniper berries. While this chocolate melts on your tongue and the aroma and flavours unfold you will enjoy an elegant floral bouquet with aromas of fresh cut evergreens and hints of orange blossom. 55g bar
Costa Esmeraldas 70% Dark Chocolate
The single estate cacao beans used to make this bar are grown in Emerald Coast in Northern Ecuador. The family owned farm grows unique strains of native Ecuadorian "Nacional" cacao, with flavour notes of cassis, oak and red wine.
Tupi 75% Dark Chocolate - NEW!!!
The cocoa beans used to make this bar come from the town of Tupi on the southern tip of the Philippines, grown by Kaplon Farms. Lovely notes of honeysuckle, toasted coconut and dulce de leche describe the flaovur profile of this bar.
Tanduay Rum 75% Dark Chocolate
For this special batch of chocolate, Kasama roasted the Philippine cacao beans and aged them for 4 weeks in an oak cask with Tanduay Gold Philippine Rum. The nibs were dried and stone ground to create a rich dark chocolate with tropical notes of coconut, caramel cream and hints of spice and sandalwood.
Costa Esmeraldas 88% Dark Chocolate
The single estate cacao beans used to make this award-winning bar are grown in Emerald Coast in Northern Ecuador. The family owned farm grows unique strains of native Ecuadorian "Nacional" cacao, with flavour notes of concord grape, rum and roasted almonds.