A hand in a black latex glove reaches out across shiny dark chocolate bars laid on a table.

ha·pa

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

About

A mixed race woman with curly brown hair wearing a Voyager Craft Coffee shirt and a floral patterned haori is holding up four dark chocolate bars. She is leaning on a counter next to a display box of more chocolate bars and is in front of a coffee roasting machine.

The

Maker

Charlotte is the chocolatier and owner of Hapa Chocolat. For the past three years, her bread and butter has been making croissants for Voyager Craft Coffee. She got started fueling her passion- and her friends and family- at home in her own kitchen, growing up with a lot of importance on good food and Food Network. She ventured from her own kitchen into kitchens all over the Bay Area 14 years ago working as a cake decorator, restaurant pastry chef, morning baker, midday baker, late night baker, and even a poke prep cook. Chocolate and croissants were the two things she took away the most from her days as a student at Le Cordon Bleu, London and has worked her way to making those her main focus in her career.

Two hands wearing black latex gloves are using a spatula to mix almond brittle into melted dark chocolate ina metal bowl, on top of a wooden workbench.

The

Method

Just like coffee and wine, cacao develops unique flavors from the climate in which it’s grown. Altitude, humidity, temperature, and the people involved can all make remarkable distinctions to the final taste. Our chocolates are crafted with precise 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.

A hand is holding a yellow cacao pod cracked open and exposing the slimey white fruit inside.

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. 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.

Up close of the packaged M.B.P. chocolate bar.

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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