ha·pa

/ˈhäpə,ˈhapə/ noun: a person who is partially of Asian or Pacific Islander descent.

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.

Sourcing Information

Spice Cake

The chocolate for this bar is from a local company called Dandelion Chocolate. They acquire the beans from Camino Verde Cacao in Ecuador and then roast them at their San Francisco location. Dandelion roasts the beans to bring out the best flavors for that particular harvest.

Toasted Almond Praline

The chocolate for this bar is from a local company called Dandelion Chocolate. The beans are supplied by Cacao Hunters- a Colombia based company that works with the farmers closely. They make their own bean to bar chocolate as well as supply quality Colombian cacao beans to other companies. Dandelion roasts those beans to create a nutty, caramely chocolate.

M.B.P.

The chocolate for this bar is from a local company called Dandelion Chocolate. The beans are provided by Latitude Trade Company, Ltd. in Uganda near the Semuliki Forest, and Dandelion roasts the beans to enhance the full fruity flavor found in the beans.

Cherry On Top

The chocolate for this bar is from a Brooklyn based company called Raaka. They are known for creating raw chocolate. This means that when they get the beans from Zorzal Cacao in the Dominican Republic, the roasting step is skipped and they immediately go into the sorting and cracking processes. This allows the true natural flavor of the beans to shine without roasting to add any other flavors.

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