It's been about five months since I started at Kakawa Chocolate. I've learned so much even though I'm only there a few days a week. Tempering chocolate, making caramels, nut brittles, and marshmallows are all something I do on a regular basis. I've recently been able to start hand dipping chocolates, something I still need to practice.
|Slow kick chilli. My first attempt at hand dipping chocolates. I made a small mistake on the top left hand corner.|
|Top: Mango Passionfruit Bottom: Fresh Mint|
Kakawa Chocolates is owned by a couple, David Ralph and Jin Sun Kim. Their philosophy is to produce good quality chocolates with no preservatives or artificial flavours. It's a philosophy I really stand with and one of the main reason I chose to work there. The shelf life of their products is between ten days to two weeks, so everything is always fresh.
|Salted crispy praline chocolate bars.|
|Gingerbreadless man: crystalized ginger, honey, spices.|
|Rocky road: cherry marshmallow rolled in chocolate, topped with nuts, and freeze dried raspberry.|
A few of my favourite products at Kakawa:
Ice Cream Sandwiches, all homemade, and comes in four different flavours of chocolate
Fudge, the creamiest fudge you ever had
Individual Chocolates- mango passionfruit, salted crispy praline, peanut butter triangle
I'm so thankful that David and Jin Sun allowed me to work with them as their apprentice and sharing their passion for the craft with me. This is only the tip of the iceberg, and it's made me hungry for more.
147 William St.