About
The
Maker
After completing culinary school in London, Charlotte Kryska returned to the US to continue her elite training with the best chocolatiers and pastry chefs in the Bay Area. As her passion for chocolate grew, a holistic approach to food led her to seek more information about the origin of cacao, and she began to identify a diversity of regional flavors with unlocked potential. The harmonious inclusions she has built highlight these extraordinary flavors and pay tribute to the diversity of world communities dedicated to growing the amazing fruit.
The
Method
Just like coffee and wine, cacao develops unique flavors from the climate in which it’s grown. Altitude, humidity, temperature and aridity can all make remarkable distinctions to the resulting harvest. Our chocolates are crafted using precise, umami inclusions designed to emphasize the flavors that grow “where the rainbow meets the land.” Knowing these single-origin locations, and the farmers that cultivate them, makes the unique regional flavors even sweeter.
The
Ethics
From the soil up, Hapa Chocolat is committed to fair and sustainable practices including single-origin sourcing. Close relationships between our purveyors and farmers is non-negotiable. As we grow we hope to shake hands with everyone involved in the cultivation of our products. Ingredients are entirely non-GMO and significantly organic (although no international certification currently exists). Our intention for the future is to further activate support of these small farms.